Coconut Lime Jerk Chickpea‑Tofu Power Bowl
Wake up your taste buds with a tropical twist on a protein‑packed bowl. This coconut lime jerk chickpea‑tofu bowl delivers flavor, nutrition, and speed in one dish. Ready in just 30 minutes, it’s the ultimate lunch for on‑the‑go professionals.
Ingredients
- - 1 cup cooked quinoa \n- 1 cup canned chickpeas, drained and rinsed \n- 200 g firm tofu, pressed and cubed \n- 2 Tbsp coconut oil \n- 1 tsp jerk seasoning blend \n- 1 tsp smoked paprika \n- 1 tsp garlic powder \n- 1 Tbsp lime zest \n- 2 Tbsp lime juice \n- 1 Tbsp chopped fresh cilantro \n- Salt & pepper to taste \n- Optional toppings: sliced avocado, crushed nuts, extra cilantro
Instructions
- 1. In a small bowl, whisk together jerk seasoning, smoked paprika, garlic powder, lime zest, lime juice, and a pinch of salt. 2. Toss chickpeas and tofu cubes in the seasoning mixture until evenly coated. 3. Heat coconut oil in a large skillet over medium heat. 4. Add chickpeas and tofu; cook, stirring occasionally, until crisp edges form, about 8 minutes. 5. Remove from heat and set aside. 6. Fluff cooked quinoa with a fork, then divide it among bowls. 7. Top quinoa with the jerk chickpea‑tofu mix. 8. Sprinkle chopped cilantro, add optional avocado or nuts, and drizzle lightly with extra lime juice. 9. Serve immediately or chill for later.
Chef's Note
For extra zing, finish the bowl with a splash of fresh lime juice right before serving.
Make-Ahead Tips
Cool completely and store in an airtight container; keep refrigerated for up to 3 days. Reheat gently in a microwave or skillet.
Substitutions
- Tofu can be swapped for tempeh, grilled chicken, or shrimp for a seafood twist. \n- Replace chickpeas with black beans or lentils for variety. \n- Use a gluten‑free jerk seasoning blend if needed.