Roasted Chickpea Quinoa Bowls with Creamy Vegan Ranch
Author -Yields: 4 servings
Ingredients
- 1 cup white quinoa, rinsed (180g)
- 8 cups lightly packed, chopped romaine lettuce (substitute another salad green of choice)
- 1 batch crispy roasted chickpeas (substitute 1 1/2 cups store-bought, roasted chickpeas)
- 1 batch baked, crispy tempeh bacon (substitute 8 ounces / 225g store-bought, bacon-style tempeh strips)
- 1 1/2 cups halved grape or cherry tomatoes
- 1 1/2 cups homemade vegan ranch dressing (about 1/3 cup / 80ml per bowl; substitute 1 1/3 cups store-bought vegan ranch dressing)
- 1/4 cup pepitas (30g; optional, for garnishing)
Instructions
- Place the quinoa in a fine-mesh sieve and rinse under cold running water for about 30 seconds. Transfer the rinsed quinoa to a medium pot and add the water and salt. Bring to a boil over medium-high heat. Cover the pot, turn the heat to low, and simmer until all the water has been absorbed, about 13 minutes. Remove the quinoa from the heat and allow it to sit for 5 minutes. Uncover the pot and fluff the quinoa gently with a fork. Allow the quinoa to cool for 20 minutes.
- Arrange the romaine lettuce in four bowls. Top each bed of greens with a quarter each of the cooked quinoa, chickpeas, tempeh bacon, and tomatoes. Drizzle the ranch dressing generously over each bowl, then add a sprinkle of pepitas, if desired. Serve.
Notes
Components can be stored separately or in assembled meal prep bowls for up to five days in airtight containers in the fridge.