Coconut Chickpea & Quinoa Power Bowl with Lime‑Cilantro Dressing

Looking for a quick, high‑protein meal that bursts with tropical flavor? This Coconut Chickpea & Quinoa Power Bowl delivers protein from chickpeas & quinoa, while coconut milk and lime give it a creamy, refreshing finish. Serve it hot or at room temperature for a versatile lunch or light dinner.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 servings

Ingredients

• 2 cups cooked quinoa (about 1 cup dry)
• 1 (15‑oz) can chickpeas, drained and rinsed
• 1 cup sweet potato, cubed
• 1 cup baby spinach
• 1 avocado, sliced
• 1/4 cup chopped fresh cilantro
• 1 lime, juiced
• 1 tablespoon coconut oil
• 1 teaspoon curry powder
• 1/2 teaspoon ground cumin
• 1/4 teaspoon chili flakes
• Pinch of sea salt
• 1/4 cup coconut milk
• 1/2 teaspoon honey (or maple syrup)
• 1 small jalapeño, minced (optional)

Instructions

1. 1. Preheat the oven to 425°F (220°C). Toss the sweet‑potato cubes with 1 tablespoon coconut oil, curry powder, cumin, chili flakes, and a pinch of salt. Spread on a baking sheet and roast for 20 minutes until golden and tender.
2. 2. While the potato roasts, heat 1 tablespoon coconut oil in a skillet over medium heat. Add the chickpeas, curry powder, and a pinch of chili flakes; sauté until the chickpeas are lightly browned, about 5 minutes.
3. 3. In a small bowl, whisk together the coconut milk, lime juice, honey, minced jalapeño, and a pinch of salt to create the dressing.
4. 4. Warm the cooked quinoa in a saucepan or microwave for 30 seconds to make it fluffy and slightly steaming.
5. 5. Assemble each bowl: start with a bed of quinoa, then layer roasted sweet potato, spiced chickpeas, baby spinach, avocado slices, and a sprinkle of chopped cilantro.
6. 6. Drizzle the lime‑coconut dressing over the bowl and give everything a gentle toss so the flavors mingle.
7. 7. Serve immediately for a warm, comforting dish, or let it sit for a few minutes for a cooler bite. Garnish with an extra lime wedge if desired.
8. 8. Store leftovers (separate the dressing) in an airtight container for up to 2 days.

Chef's Note

For the freshest experience, reserve the avocado until just before serving to keep it from browning. If you prefer a sweeter dressing, add a touch more honey or drizzle a little maple syrup.

Make-Ahead Tips

The quinoa, roasted sweet potato, and chickpeas can be prepared ahead of time. Keep the dressing separate and add it just before eating to preserve texture.

Substitutions

Swap chickpeas for canned black beans; exchange quinoa for brown rice or farro if you prefer a different grain. Use full‑fat coconut milk for richer flavor, or light coconut milk for a lighter coat. Replace honey with agave syrup for a vegan option.