Quinoa, Chickpea, Pea, Avocado and Vegetable Bowl

Ingredients

• Quinoa1/2 cup (100 g)
• Chickpeas1/2 cup (100 g)
• Peas1/4 cup (50 g)
• Avocado1/4 count (60 g)
• Tomato1/2 count (65 g)
• Cucumber1/3 cup (40 g)
• Carrot1/2 medium (30 g)
• Olive Oil2 teaspoon (7 ml)
• Lemon Juice1 tablespoon (15 g)
• Pumpkin1/2 cup (80 g)

Instructions

1. 1

   Step 1

   For this recipe you need cooked quinoa and chickpeas.

2. 2

   Step 2

   While you preheat an air fryer to 356 °F (180 °C), peel and dice the pumpkin.

3. 3

   Step 3

   Put half the oil and salt and pepper to taste in a bowl. Optional: add 1 teaspoon of cinnamon.

4. 4

   Step 4

   Mix well for a better taste and cook for 12-15 minutes in the air fryer. Remember to stir using a spatula so all its sides are brown.

5. 5

   Step 5

   If you don't have an air fryer, put the pumpkin in a pot with boiling water for 12 minutes. Then grill them on a pan with half the oil.

6. 6

   Step 6

   Then heat water in a pot over high heat. Peel and slice the carrot.

7. 7

   Step 7

   Once boiling, add the peas with the carrot and let boil for 6 minutes. Remove and drain.

8. 8

   Step 8

   In the meantime, peel and cut the avocado into wedges. Then dice the cucumber and tomato.

9. 9

   Step 9

   Put the quinoa, chickpeas, peas, avocado and vegetables in a bowl. Season with the remaining oil, lemon juice, salt and pepper to taste.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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