Lemon Vinaigrette Grain Bowls (Printable)

Nutritious bowls with grains, roasted chickpeas, crisp vegetables, and tangy lemon dressing.

# What You'll Need:

→ Grains

01 - 1 cup quinoa, uncooked
02 - 2 cups water
03 - 1/2 teaspoon salt

→ Roasted Chickpeas

04 - 1 can (15 ounces) chickpeas, drained and rinsed
05 - 1 tablespoon extra virgin olive oil
06 - 1/2 teaspoon smoked paprika
07 - 1/2 teaspoon ground cumin
08 - 1/4 teaspoon garlic powder
09 - 1/4 teaspoon salt
10 - 1/8 teaspoon black pepper

→ Vegetables & Toppings

11 - 1 cup cherry tomatoes, halved
12 - 1 cup cucumber, diced
13 - 1/2 cup shredded carrots
14 - 1/4 cup red onion, thinly sliced
15 - 1 avocado, sliced
16 - 1/4 cup fresh parsley, chopped

→ Lemon Vinaigrette

17 - 1/4 cup extra virgin olive oil
18 - 2 tablespoons fresh lemon juice
19 - 1 teaspoon Dijon mustard
20 - 1 teaspoon maple syrup
21 - 1 small garlic clove, minced
22 - 1/4 teaspoon salt
23 - 1/8 teaspoon black pepper

# How-To Steps:

01 - Preheat oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper.
02 - In a saucepan, combine quinoa, water, and salt. Bring to a boil, cover, reduce heat to low, and simmer for 15 minutes until liquid is absorbed. Fluff with a fork and set aside.
03 - Pat chickpeas dry with paper towels. In a mixing bowl, toss chickpeas with olive oil, smoked paprika, cumin, garlic powder, salt, and black pepper until evenly coated.
04 - Spread seasoned chickpeas in a single layer on prepared baking sheet. Roast for 20 to 25 minutes, stirring halfway through, until golden and crispy. Allow to cool slightly.
05 - In a small bowl or jar, whisk together olive oil, lemon juice, Dijon mustard, maple syrup, minced garlic, salt, and black pepper until emulsified and smooth.
06 - Divide cooked grains evenly among four serving bowls. Top each bowl with roasted chickpeas, cherry tomatoes, cucumber, shredded carrots, red onion, avocado slices, and fresh parsley.
07 - Drizzle each bowl generously with lemon vinaigrette. Serve immediately while chickpeas are still warm.

# Top Tips:

01 -
  • It tastes like sunshine in a bowl without needing any meat or dairy to feel completely satisfying.
  • Everything can be prepped ahead, so weeknight dinners feel less like a chore and more like a choice you actually want to make.
02 -
  • Those chickpeas will only stay crispy for a few hours, so roast them close to when you're going to eat unless you're okay with them softening slightly, which is still delicious just different.
  • If you're making these ahead, keep the vinaigrette separate and only dress the bowl when you're about to eat it, otherwise the grains get soggy and the avocado starts to brown.
03 -
  • Don't skip patting the chickpeas dry, that one step is the difference between crispy and merely cooked.
  • Make extra vinaigrette and keep it in a jar in your fridge, it's just as good on salads or roasted vegetables for the next couple of days.
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