Quinoa bowl with chickpeas, tomatoes and avocado
Lunch
510 kcal
Prep time: 20 min Protein 21 · Fat 21 · Carbs 58
Ingredients
- cooked quinoa: 3/4 cup, about 130 g
- cooked chickpeas: 3/4 cup, about 110 g
- tomatoes: 1-2 pcs, about 150 g
- avocado: 1/2 pc, about 45 g
- olive oil: 1 tbsp, about 7 g
Instructions
- Measure out the cooked grain or legumes and the protein.
- Chop the vegetables and herbs.
- Assemble in a bowl, add the dressing and toss before serving.
Nutrition
510 kcal
Protein 21 g
Fat 21 g
Carbs 58 g
No common allergens
Swaps
- The grain can be swapped for buckwheat, brown rice, bulgur or quinoa, cooked, 150-170 g.
- If you're cutting carbs, replace half the grain with vegetables 150-200 g.
- Legumes can be swapped for one another, cooked, at the same weight.
- If legumes don't sit well, swap them for chicken/fish/tofu 120-150 g and add vegetables.
- Vegetables can be swapped for any non-starchy vegetables at the same weight.