A light, nourishing spring recipe that will give you new energy and be on the table in less than half an hour. This bowl combines warm quinoa, creamy avocado, and fresh vegetables. Ideal for days when you want to treat your body well. (Inspired by EatBetter)
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Ingredients for 2 servings:
For the Bowl- 100 g quinoa
- ½ can chickpeas (pre-cooked, drained weight per can 250 g)
- ½ tbsp olive oil
- 50 g baby spinach
- 1 carrot
- 100 g cherry tomatoes
- ½ bunch mint (small)
- ½ tbsp sesame seeds
- ½ avocado
- ½ tsp ground cumin
- Salt & pepper
- ½ lime
- ½ clove garlic
- 1½ tbsp sesame paste (tahini)
- 1 tbsp maple syrup
- 1 tbsp light balsamic vinegar
- Salt & pepper
Preparation
Cook quinoa.
Rinse thoroughly and cook according to package instructions until fluffy and grainy.
Roast chickpeas.
Drain, mix with olive oil, salt, pepper, and cumin, and roast until crispy in a pan or oven. Briefly toast sesame seeds along with them.
Prepare vegetables.
Wash baby spinach, grate carrot, halve cherry tomatoes. Pluck mint leaves and chop roughly. Slice or dice avocado.
Mix dressing.
Whisk lime juice, tahini, maple syrup, light balsamic vinegar, a little water, salt, and pepper into a creamy dressing. Finely chop garlic and stir in.
Serve.
Place quinoa in bowls, arrange vegetables and avocado on top, add chickpeas, sprinkle with mint, and drizzle with dressing.
My Tip
If you want something lighter, add fresh radishes or cucumber. Of course, you can also complement your bowl with a roasted nut topping.
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Why this bowl is so good for you
It is rich in fiber, good fats, and plant-based protein. It's filling without being heavy and provides the kind of freshness we especially crave in spring. The mint brings clarity, the chickpeas provide strength, and the avocado ensures a comforting creaminess.
Pure comfort food.