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Wholesome High School Lunch Bowl with Quinoa Avocado & Chickpeas

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A hearty and satisfying lunch bowl featuring fluffy quinoa, creamy avocado, and crunchy roasted chickpeas, all tossed in a bright lime-cumin dressing. Perfect for school lunches or meal prep, this bowl holds up beautifully and is packed with plant-based protein and healthy fats.

Ingredients

Scale
  • 1 cup quinoa, uncooked
  • 2 cups water or vegetable broth
  • 1 (15-ounce) can chickpeas, drained and rinsed
  • 3 tablespoons olive oil, divided
  • 2 large ripe avocados
  • 1 cup cherry tomatoes, halved
  • 3 tablespoons fresh lime juice
  • 1/2 teaspoon ground cumin
  • Salt and black pepper, to taste
  • Optional: crumbled feta cheese, toasted pumpkin seeds, fresh cilantro, red pepper flakes, honey or maple syrup

Instructions

  1. Preheat oven to 400°F (200°C). Line a rimmed baking sheet with parchment paper.
  2. Rinse quinoa in a fine-mesh strainer under cold water for 30 seconds. Transfer to a medium saucepan with 2 cups water or broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork.
  3. While quinoa cooks, pat chickpeas very dry with a clean kitchen towel. Toss with 1 tablespoon olive oil and a generous pinch of salt. Spread in a single layer on the prepared baking sheet. Roast for 25-30 minutes, shaking halfway through, until deeply golden and slightly crackly. Let cool on the pan.
  4. In a small bowl or jar, whisk together lime juice, remaining 2 tablespoons olive oil, cumin, and a pinch of salt and pepper. Taste and adjust seasoning; add honey or maple syrup if desired.
  5. Halve cherry tomatoes. Dice avocados into 1/2-inch cubes. If packing for later, toss avocado with a little extra lime juice to prevent browning.
  6. In a large bowl, combine fluffed quinoa with about half the dressing. Toss gently. Divide among lunch containers or serving bowls. Top with roasted chickpeas, diced avocado, and halved cherry tomatoes. Drizzle remaining dressing over the top. Add optional toppings if desired.
  7. Let bowls cool completely before sealing lids. Store in the refrigerator for up to 4 days. For best texture, add dressing just before serving.

Notes

For maximum crunch, roast chickpeas until deeply browned. Rinse quinoa thoroughly to remove bitterness. Store dressing separately to keep quinoa from getting soggy. Avocado can be tossed with extra lime juice to prevent browning.

Nutrition

Keywords: quinoa bowl, avocado, chickpeas, school lunch, meal prep, healthy lunch, vegetarian, gluten-free

Find it online: https://spoonmira.com/wholesome-high-school-lunch-bowl-with-quinoa-avocado-and-chickpeas/