Healthy Chickpea, Quinoa & Avocado Poke Bowl Recipe

Chickpea, Quinoa & Avocado Poke Bowl Recipe

by Danielle Minnebo February 6, 2019

Chickpea, Quinoa & Avocado Poke Bowl Recipe

By: Danielle Minnebo

My Chickpea, Quinoa & Avocado Poke Bowl Recipe uses a varied array of colourful vegetables, which means you’re guaranteed a healthy meal.

Servings

2

Prep time

Cook time

Recipe

Ingredients

1 tbsp olive oil
1 cup cooked chickpeas
Pinch sea salt
½ tsp smoked paprika
1 cup cooked quinoa
1 baby cos lettuce
1 cup roasted sweet potato
½ cup cherry tomatoes, halved
½ avocado, sliced
Handful fresh herbs such as oregano or basil

Method

Heat olive oil in small frypan over medium heat. Add cooked chickpeas, sea salt and smoked paprika. Cook for 10 mins, making sure to stir occasionally, then set aside.
Once again, start with components that take up most space in bowls. Start with cooked chickpeas, cooked quinoa, cos lettuce leaves and roasted sweet potato, divide between both bowls.
Nestle in remaining ingredients and use to decorate bowls, including cherry tomatoes, cucumber, avocado and fresh herbs.
Serve immediately.

Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!

#Tags: eatwell, gluten-free, vegetarian

Danielle Minnebo

Danielle is a university-qualified nutritionist, a passionate home cook and founder of Food to Nourish. Danielle’s love affair with cooking started at a very young age in the kitchen where she was taught to cook by her mother. Danielle is passionate about helping people form a better understanding of nutrition and a healthier relationship with the food they eat. In fact, she’s on a mission to help spread the real food message to as many people as possible. Throughout her work as a nutritionist, Danielle’s basic principles have always come back to how we cook and prepare our food. She believes it really is as simple as combining wholefood ingredients in the right way to create tasty dishes that are nutrient-dense and full of flavour.