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In recent years, plant-based meals have surged in popularity, becoming a staple for health-conscious individuals and culinary enthusiasts alike. With a focus on whole foods and nutrient-dense ingredients, these meals not only cater to a variety of dietary preferences but also offer numerous health benefits. Embracing a plant-based lifestyle can lead to improved heart health, weight management, and a reduced risk of chronic diseases. Among the myriad of ingredients celebrated in plant-based cooking, chickpeas and avocados stand out for their versatility and nutritional prowess.

Roasted Chickpea Avocado Bowls

Discover the deliciousness of Crunchy Roasted Chickpea Avocado Bowls, a vibrant plant-based dish that combines roasted chickpeas, creamy avocados, wholesome grains, and fresh veggies for a satisfying meal. Packed with nutrients, this bowl not only delights your taste buds but also supports heart health and weight management. Customize it with your favorite toppings and enjoy a colorful, healthy meal perfect for lunch or dinner. Try this delightful recipe today!
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Ingredients
  

For the Roasted Chickpeas:

1 can (15 oz) chickpeas, thoroughly drained and rinsed

1 tablespoon extra virgin olive oil

1 teaspoon smoked paprika

1 teaspoon garlic powder

½ teaspoon ground cumin

½ teaspoon sea salt

¼ teaspoon freshly ground black pepper

For the Bowl:

2 ripe avocados, halved, pitted, and sliced

2 cups cooked quinoa or brown rice (you can use pre-cooked for convenience)

1 cup cherry tomatoes, halved

½ cup cucumber, diced for crunch

1 cup baby spinach or a blend of mixed greens

¼ cup red onion, thinly sliced

¼ cup fresh cilantro or parsley, finely chopped

Juice of 1 juicy lime

Additional salt and freshly ground pepper, to taste

Instructions
 

Preheat the Oven: Begin by preheating your oven to 400°F (200°C) to prepare for roasting the chickpeas.

    Roast the Chickpeas:

      a. Start by gently patting the rinsed chickpeas dry with a clean paper towel. This helps them become crispy when roasted.

        b. In a mixing bowl, combine the chickpeas with olive oil, smoked paprika, garlic powder, ground cumin, sea salt, and black pepper. Toss until every chickpea is evenly coated.

          c. Spread the seasoned chickpeas onto a baking sheet in a single layer to ensure they roast evenly.

            d. Bake in the preheated oven for 20-25 minutes, stirring halfway through the cooking time, until they are golden brown and irresistibly crispy.

              Prepare the Bowl Ingredients:

                a. While the chickpeas are roasting, follow the package instructions to prepare your quinoa or brown rice.

                  b. As your grains cook, slice the ripe avocados, halved cherry tomatoes, diced cucumber, and thinly slice the red onion to have everything ready for assembling your bowls.

                    Assemble the Bowls:

                      a. In each serving bowl, start by layering a generous scoop of cooked quinoa or brown rice as the base.

                        b. Add a handful of baby spinach or mixed greens on top, followed by the roasted chickpeas, halved cherry tomatoes, diced cucumber, sliced red onion, and sliced avocado arranged neatly.

                          Finish with Flavor:

                            a. Drizzle the freshly squeezed lime juice over each bowl for a zesty kick, and season to taste with more salt and pepper if desired.

                              b. Garnish your bowls with chopped fresh cilantro or parsley for added color and flavor.

                                Serve: Serve immediately while the chickpeas are warm and enjoy a nutritious, vibrant, and delicious meal that’s as visually appealing as it is tasty!

                                  Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 4