Indian Spiced Chickpea Bowls

with Quinoa & Avocado

lunch

10 minutes or less Seasonal Menu Quick and Easy Spring Recipes Summer Recipes Winter Recipes Gluten-Free Nut-Free Soy-Free Indian Grain Bowl Beans/Legumes Leafy Greens Lunch
SERVINGS
2
PREP & COOK TIME
5 min
CALORIES
540
FAT
22g
CARBOHYDRATES
45g
PROTEIN
24g

MAIN INGREDIENTS

  1. 6 oz precooked quinoa
  2. 13.4 oz package chickpeas
  3. 1 avocado
  4. 2 tsp curry powder
  5. 4 oz baby spinach
  6. ¼ cup cilantro chutney
  7. For full ingredient list, see Nutrition
Allergens: N/A
Nutrition

INSTRUCTIONS

1
Prepare the vegetables

Make a small tear on either side of the quinoa bag, and microwave for 60 seconds. Drain, rinse and dry the chickpeas. Halve the avocado, remove the pit, and dice the flesh. Add the chickpeas to a large bowl. Toss with 2 tsp olive oil, curry powder, and a pinch of salt and pepper.

2
Serve

Divide the spinach between serving bowls. Top with cooked quinoa, spiced chickpeas, and diced avocado. Drizzle with cilantro chutney.