Description
A colorful, nutritious dish packed with flavor and essential nutrients, perfect for both lunch and dinner.
Ingredients
Scale
- 1 can chickpeas, drained and rinsed
- 1 avocado, sliced
- 2 cups purple cabbage, shredded
- 1 cup microgreens
- 1 cup quinoa, cooked
- 2 tablespoons olive oil
- 1 teaspoon paprika
- Salt and pepper to taste
- Lemon juice for drizzling
Instructions
- Preheat the oven to 400°F (200°C).
- In a bowl, toss the chickpeas with olive oil, paprika, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes or until crispy.
- Prepare the quinoa according to package instructions.
- In a large bowl, arrange the cooked quinoa, then top with roasted chickpeas, avocado slices, shredded purple cabbage, and microgreens.
- Drizzle with lemon juice before serving.
Notes
For added crunch, consider sprinkling nuts or seeds on top. Fresh ingredients enhance flavor and nutrition.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg