Spicy Coconut Chickpea & Quinoa Power Bowl

This Spicy Coconut Chickpea & Quinoa Power Bowl is a lightning‑fast, protein‑packed meal that delivers bold flavor and creamy coconut richness. Ideal for lunch, dinner, or a hearty snack, it requires just a handful of pantry staples and no fancy equipment. Ready in under 30 minutes, it's perfect for busy days when nutrition and taste matter most.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 servings

Ingredients

• 1 cup quinoa, rinsed
• 1 can (15 oz) chickpeas, drained & rinsed
• 1 cup light coconut milk
• 1 tbsp coconut oil
• 1 tsp curry powder
• 1 tsp smoked paprika
• 1 tsp ground cumin
• ½ tsp chili flakes (adjust to heat preference)
• Salt & pepper, to taste
• Juice of 1 lime
• 1 avocado, diced
• 1 red bell pepper, thinly sliced
• 1/4 cup fresh cilantro, chopped
• 2 tbsp toasted coconut flakes
• Optional: a sprinkle of lime zest

Instructions

1. 1. Rinse the quinoa under cold water and drain. In a saucepan, combine quinoa and coconut milk, bring to a gentle boil, then reduce heat, cover, and simmer until quinoa is fluffy (about 15 minutes).
2. 2. While quinoa cooks, heat coconut oil in a non‑stick skillet over medium heat; add chickpeas, curry powder, smoked paprika, cumin, chili flakes, salt, and pepper. Sauté 5‑7 minutes until chickpeas are golden and fragrant.
3. 3. In a large serving bowl, whisk together the cooked quinoa, sautéed chickpeas, and lime juice until well combined.
4. 4. Gently fold in diced avocado, red bell pepper, and cilantro, reserving a small pinch of cilantro for garnish.
5. 5. Sprinkle toasted coconut flakes over the bowl for a subtle crunch and extra coconut flavor.
6. 6. If desired, garnish with lime zest to add a bright citrus note.
7. 7. Serve immediately while the quinoa is warm and the chickpeas are crisp, or wrap in a large airtight container for a quick lunch on the go.
8. 8. Optionally drizzle a light extra virgin olive oil on top or add a dollop of Greek yogurt for extra creaminess.

Chef's Note

Pro tip: Adding fresh lime zest on top brightens the bowl’s flavor profile and adds a fragrant, zesty finish that pairs beautifully with the coconut undertone.

Make-Ahead Tips

Separate the cooked quinoa and sautéed chickpeas, storing each in airtight containers in the fridge for up to 2 days. Assemble the bowl fresh when ready to serve.

Substitutions

Use brown rice or farro instead of quinoa for a different grain texture. Swap the coconut milk for almond or oat milk if lactose sensitive. For a vegan option, serve without avocado or replace Greek yogurt with plant‑based yogurt.