Two hungry foodies sharing their love of food!

Chickpea Avocado Quinoa Power Bowl

Chickpea Avocado Quinoa Power Bowl

Toasted chickpeas with all the healthy spices that I love, plant-based protein, and creamy avocado?  Yes, please!  Plus, it’s healthy?  Shut the front door!

I love that how the chickpeas taste once they’re toasty with spices.  I was feeling a tad bit exotic so I leaned towards India with my inspiration.  I choose aromatic spices such as ginger, garlic, cloves, mustard seed, coriander cumin, turmeric, and caraway seeds.  The house smelled delicious!

One of our pantry staples in Quinoa.  We have a big jar of it on the shelf, and use it whenever we get the chance. Here lately I’ve been cooking it more frequently and in larger batches.  That way I have some in the refrigerator whenever I want some.  I love tossing it on salads.


Quinoa is a twofer for me.  It’s a seed that’s a complete protein, and it’s super high in fiber.  Who can’t use a little more fiber in their diet? I know, I can for sure.  I’m also trying to eat healthier and reduce the number of animal products I have, so this is a great alternative.

Plus, I know this is something both Emery and I will love.  It’s so quick to throw together, and with the creaminess of the avocado, I feel like I’m eating something that’s more fattening than it actually is.

Chickpea Avocado Quinoa Power Bowl

September 25, 2017
: 4

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Ingredients
  • Spiced Chickpeas
  • 1 14.5 oz can chickpeas, drained and rinsed
  • 2 cloves of garlic
  • 1/2 teaspoon of freshly grated ginger
  • 1 1/2 tablespoons of Olive Oil
  • 1/4 cup onion, diced
  • 1/4 cup green onion, chopped
  • 1/4 teaspoon of mustard seed, ground cumin, caraway seed, turmeric, clove, and kosher salt
  • 1 teaspoon of coriander
  • Black pepper


  • Bowls
  • 1 avocado
  • 2 cups of cooked quinoa
  • 1 cucumber, sliced
  • Vinaigrette
  • 16 cherry tomatoes, quartered
  • Fresh mint and cilantro
Directions
  • Step 1 In a large skillet heat oil over medium heat.
  • Step 2 Add garlic, onions ginger, and spices to pan.
  • Step 3 Cook for about 2 minutes, then add chickpeas.
  • Step 4 Toss well with spice mixture and continue cooking for about 10 minutes on medium heat. Stir or toss frequently.
  • Step 5 Chop cucumber, tomatoes, and avocado. Add ingredients to the bowls as much as you’d like. Top with vinaigrette or greek yogurt.

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