Quinoa, Chickpea and Pumpkin Bowl with Avocado Dressing

Ingredients

• Chickpeas1/2 cup (100 g)
• Quinoa1/2 cup (100 g)
• Pumpkin1/2 cup (80 g)
• Spinach1 cup (30 g)
• Avocado1/2 count (120 g)
• Almond Milk2 tablespoon (30 ml)
• Lemon Juice1 tablespoon (15 g)
• Paprika1 pinch (1 g)
• Garlic1/2 clove (2 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 boiling water for 10-12 minutes. Remove and drain. If you want, you can grill them on a pan over medium heat.

4. 4

   Step 4

   Peel and dice the avocado into wedges. Set aside half of it for the dressing.

5. 5

   Step 5

   For the vinaigrette: smash the remaining avocado using a fork until obtaining a puree. Mix with the lemon juice and plant-based beverage. Add salt and pepper to taste.

6. 6

   Step 6

   Season the chickpeas with paprika, garlic paste and a pinch of salt.

7. 7

   Step 7

   Put the quinoa, pumpkin, chickpeas, avocado and spinach in a bowl. If you have dried tomatoes, add them.

8. 8

   Step 8

   Season with the dressing and serve.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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