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Spicy
Gluten Free

BBQ-Spiced Chickpea & Quinoa Power Bowl

with Mango, Baby Greens & Jalapeño-Cilantro Dressing

Cooking time

30 minutes

Servings

2 / 4

Calories

831 /serving

With its nutty flavour, soft but crisp texture and high protein and fiber content, quinoa really earns its title of “superfood”! In this energizing recipe we combine the grain with sautéed chickpeas, juicy mango, crunchy carrots and cucumbers and baby lettuce leaves to create a satisfying, healthful and fresh meal. Drizzled with a tangy sour cream, lime and coriander vinaigrette and as much jalapeño pepper as you like, this as vegetarian feast has all the makings of a winning dinner!

We will send you:

  • 200g Carrots
  • 1 Bunch of cilantro
  • 1 Lime
  • 2 Cucumbers
  • 60g Baby lettuce
  • 1 Jalapeño pepper
  • 1 Mango
  • 95g Red & white quinoa
  • 540ml Chickpeas (canned)
  • 94g Sour cream
  • 6g Mexican spice blend (garlic, salt, cumin, oregano, onion, paprika, dried tomatoes, ancho, red bell pepper, green bell pepper, sesame seeds, coriander seeds, chili, Cayenne pepper, sunflower oil)

  • You will need:

    Medium pot
    Large pan
    Peeler
    Oil
    Salt & pepper
    Grater
    Strainer
    Total Fat
    18 g
    Saturated Fat
    4 g
    Sodium
    1013 mg
    Total Carbs
    136 g
    Sugars
    28 g
    Protein
    33 g
    Fibres
    28 g
    Preparation
    a picture
    Cook the quinoa
    In a medium pot, combine the quinoa, 1 cup of water (double for 4 portions) and a pinch of salt; bring to a boil. Reduce the heat, cover and let simmer, 14 to 16 minutes, until the quinoa is tender and the water has been absorbed. Fluff with a fork and set aside in a warm spot.
    a picture
    Mise en place
    While the quinoa cooks, juice the lime. Peel and grate the carrots. Peel the mango and small dice the flesh. Small dice the cucumbers. Drain and rinse the chickpeas. Finely chop the cilantro leaves and stems. Halve the jalapeño, remove the ribs and stems and mince. Thoroughly wash your hands after this step – the pepper is spicy.
    a picture
    Cook the chickpeas
    In a large pan, heat a drizzle of olive oil on medium-high. Pat the drained chickpeas dry with paper towel and add to the pan; season with the spice blend and S&P. Cook, stirring occasionally, 6 to 7 minutes, until golden brown. Transfer to a plate and set aside to cool.
    a picture
    Make the jalapeño-cilantro dressing
    While the chickpeas cook, in a bowl, combine the sour cream, cilantro, lime juice and as much of the jalapeño as you’d like (depending on how spicy you’d like the dish to be - add ½ for medium spicy); season with S&P to taste.
    a picture
    Assemble the salad & serve
    In a large bowl, combine the quinoa, chickpeas, mango, carrots, cucumber and lettuce. Drizzle with as much of the jalapeño-cilantro dressing as you’d like; season with S&P to taste and toss to thoroughly combine. Divide the finished salad between your plates. Bon appétit!