Roasted red pepper chickpea quinoa bowl

mains
Roasted red pepper chickpea quinoa bowl

Ingredients

serves 2
  • ⅔ chickpeas with roasted red pepper sauce (see recipe)
  • 1 tbsp olive oil
  • ½ aubergine, chopped
  • 1 courgette, chopped
  • 80g quinoa
  • 60g baby spinach
  • A few fresh basil leaves, chopped

Directions

Cooking mode
  1. Prepare the chickpeas with roasted red pepper sauce.
  2. Preheat the oven to 180°C. Prepare a large baking tray. Add the aubergine and courgette, drizzle with the olive oil and toss to coat. Roast for 20–25 minutes, until softened and lightly browned.
  3. Rinse and cook the quinoa.
  4. Assemble the bowls with the quinoa, spinach and roasted vegetables. Top with the chickpeas and basil.
Baker Beanie Author

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