Lunch · Medium
Falafel Quinoa Power Bowl
Falafel Quinoa Power Bowl is a practical, fitness-friendly adaptation of a widely recognised dish, built around Chickpeas, cooked drained, Quinoa, cooked, Cucumber, Tomato. The recipe uses separate component cooking and fresh bowl assembly rather than a generic cooking template, with measured ingredients and portions designed to keep the result reproducible.
- Protein
- 23g
- Energy
- 497 kcal
- Carbs
- 67g
- Fat
- 16g
- Time
- 45 min
- Serves
- 4
What you need
Ingredients
Measured for 4 servings.
- 520 gChickpeas, cooked drained
- 560 gQuinoa, cooked
- 220 gCucumber
- 240 gTomato
- 200 gGreek Yogurt 2%
- 40 gTahini
- 45 gLemon Juice
- 10 gOlive Oil
Make it
Method
Weigh and prepare all ingredients for Falafel Quinoa Power Bowl: 520 g Chickpeas, cooked drained, 560 g Quinoa, cooked, 220 g Cucumber, 240 g Tomato, 200 g Greek Yogurt 2%, 40 g Tahini, 45 g Lemon Juice, 10 g Olive Oil. Wash produce and cut or grate it as the recipe requires. Drain and rinse any canned pulses under cold water.
Heat a wide pan over medium-high heat. Add the listed oil if included and cook Chickpeas, cooked drained in a single layer until it takes on colour.
Add the remaining ingredients in their appropriate cooking order and toss for about 20 minutes. The ingredients should be tender but not falling apart.
Divide Falafel Quinoa Power Bowl into 4 equal portions. Add fresh herbs, cheese or delicate greens only at the end and serve straight away.
Per serving
Nutrition snapshot
- Protein
- 23g
- Carbs
- 67g
- Fat
- 16g
- Energy
- 497 kcal
