Quinoa, Avocado and Pumpkin Protein Bowl with Yogurt Dressing

Ingredients

• Quinoa1/2 cup (100 g)
• Chickpeas1/4 cup (50 g)
• Peas1/4 cup (50 g)
• Avocado1/4 count (60 g)
• Pumpkin1/2 cup (80 g)
• Chicken Breast100 g
• Tomato1/2 count (65 g)
• Yogurt1/4 cup (60 g)
• Mustard1 teaspoon (5 g)
• Lemon Juice1 tablespoon (15 g)

Instructions

1. 1

   Step 1

   For this recipe you need cooked chickpeas and quinoa.

2. 2

   Step 2

   Peel and dice the pumpkin evenly.

3. 3

   Step 3

   Boil the pumpkin in a pot with a bit salted water for 10-12 minutes.

4. 4

   Step 4

   Six minutes before finishing, add the peas. Remove and drain.

5. 5

   Step 5

   If you want, you can grill the pumpkin in a pan over medium heat.

6. 6

   Step 6

   In the meantime, heat a pan over high heat and add salt and pepper to the chicken.

7. 7

   Step 7

   Once heated, add the chicken and lower the heat to medium. Cook each side for 4-5 minutes until browned.

8. 8

   Step 8

   Slice the tomato and avocado.

9. 9

   Step 9

   For the dressing: Mix the plain yogurt, mustard, lemon juice and salt and pepper. You can replace the yogurt with any plant-based option.

10. 10

    Step 10

    Put all the ingredients in a bowl: Quinoa, chickpeas, peas, avocado, tomato, chicken and pumpkin. Optional: Add some cucumber slices.

11. 11

    Step 11

    Pour the dressing and serve. You can sprinkle with some sesame seeds.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Quinoa, Avocado and Pumpkin Protein Bowl with Yogurt Dressing can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.