Name: Chickpea Beet Quinoa Bowl
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2 servings
Ingredients: 1 cup dry Quinoa, cooked; 1 can Canned chickpeas, drained; 2 beets Cooked beetroot, sliced; a few handfuls, massaged or sautéed Kale; 1 medium Carrot, shredded; for seasoning the chickpeas Cumin, chilli flakes, garlic powder; a drizzle Olive oil; a squeeze Lime juice; to taste Salt and pepper

Prep Time

15 min

Cook Time

20 min

Serves

Difficulty

Easy

A nourishing bowl of cooked quinoa, sautéed spiced chickpeas, roasted beet slices, wilted kale, and shredded carrot. Colourful, filling, and genuinely worth building.

Ingredients

Quinoa, cooked1 cup dry
Canned chickpeas, drained1 can
Cooked beetroot, sliced2 beets
Kalea few handfuls, massaged or sautéed
Carrot, shredded1 medium
Cumin, chilli flakes, garlic powderfor seasoning the chickpeas
Olive oila drizzle
Lime juicea squeeze
Salt and pepperto taste

Method

1
Cook quinoa as directed. Fluff and set aside.
2
In a hot pan, toss chickpeas with olive oil, cumin, chilli, and garlic powder. Fry until crispy and fragrant — about 8–10 minutes. Season well.
3
Massage kale with a drizzle of olive oil and a pinch of salt, or quickly sauté in the same pan.
4
Arrange everything in sections on a plate — don't mix yet. Quinoa, beet slices, crispy chickpeas, kale, shredded carrot. Squeeze lime over everything.

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