Chickpea & sweet potato quinoa bowl
This bowl combines warm roasted sweet potato, fluffy quinoa and chickpeas with crisp cucumber and creamy avocado. It is a flexible lunch to build from what you have: prepare the cooked components ahead and add the fresh ones just before eating.
35 minutes, start to finishLet’s make it.
- 01
Roast the sweet potato
Heat the oven to 425°F / 220°C (200°C fan). Toss the sweet potato with half the oil, cumin and salt. Spread on a tray and roast for 20–25 minutes, turning halfway, until tender.
- 02
Cook the quinoa
Meanwhile, put quinoa and water in a saucepan. Bring to a boil, cover and simmer gently for about 15 minutes, or follow the packet. Remove from the heat and leave covered for 5 minutes, then fluff.
- 03
Make the dressing
Mix the remaining oil with the lemon juice and black pepper. Taste and adjust with a little extra lemon if needed.
- 04
Build the bowls
Divide quinoa, sweet potato, chickpeas, cucumber and leaves between bowls. Slice the avocado just before serving. Drizzle with dressing.
Make it your own.
- Swap quinoa for cooked couscous or brown rice; follow the packet cooking directions.
- Add chili flakes to the sweet potatoes for a little heat.
- Keep avocado whole until serving to limit browning.
Keeping the leftovers
For packed lunches, refrigerate quinoa, sweet potato and chickpeas in shallow containers within 2 hours of cooking. Use within 3–4 days. Pack dressing and leaves separately, and cut avocado just before eating.
Food safety references: cooking temperatures and cold storage.
A few good questions
Can I eat this bowl cold?
Yes. Chill the cooked ingredients promptly and keep the finished bowl refrigerated until serving. It also works warm, with the salad ingredients added at the end.
Can I use canned lentils instead?
Yes. Drained, rinsed canned lentils make a convenient swap for chickpeas.
Original recipe written for RecipesFinder. Not yet independently kitchen-tested; times are estimates. Food images are illustrative. Our editorial approach.
