'BLT' quinoa bowl
'BLT' quinoa bowl
883kcal Per person
28g Protein
84g Carbs
49g Fat
20g Fiber
Ingredients
- 3 ounces chickpeas (84 g)
- 1 ½ tablespoon olive oil (23 ml)
- ½ teaspoon paprika (ground spice) (1 g)
- ½ tablespoon soy sauce (8 ml)
- 1 teaspoon honey (7 g)
- 1 bell pepper
- 3 ounces quinoa (84 g)
- 5 cherry tomatoes
- ½ avocado
- 1 handful iceberg lettuce, shredded (30 g)
- 1 ounce feta cheese, crumbled (28 g)
- 1 squeeze lemon juice (5 ml)
Preparing this recipe
- Preheat the oven to 400°F (210°C).
- Rinse the chickpeas in a colander with cold water. Drain and pat dry with paper towels.
- In a small bowl, mix half of the oil, paprika, soy sauce and honey. Toss the chickpeas in this mixture until they are evenly coated.
- Halve the bell pepper lengthwise, remove the seeds and cut the pepper into thin strips.
- Line a baking sheet with parchment paper. Spread the bell pepper strips on one side of the baking sheet and brush them with the remaining oil. Spread the marinated chickpeas on the other side. Place the baking sheet in the oven and roast for 20 minutes.
- Meanwhile, cook the quinoa according to the package instructions in a pot of water. Drain when done.
- Halve the cherry tomatoes. Slice the avocado crosswise.
- Divide the quinoa, roasted bell pepper, cherry tomatoes, lettuce, avocado and cheese in a bowl. Top with the roasted chickpeas. Season with salt and pepper and drizzle with lemon juice.
Requisites:
- Baking sheet with parchment paper
Tip van FitChef
1. Try using smoked paprika instead of regular paprika powder; it gives the chickpeas that distinctive smoky flavor similar to bacon.
2. Add a pinch of garlic powder to the chickpeas.
