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BBQ Ranch Chickpea Quinoa Bowls

BBQ Ranch Chickpea Quinoa Bowls

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  • Author: Kaylee
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: Serves approximately 4
  • Category: Main
  • Method: Sautéing/Boiling
  • Cuisine: American

Description

Indulge in the vibrant flavors of BBQ Ranch Chickpea Quinoa Bowls, a nutritious meal that combines smoky BBQ-glazed chickpeas, creamy avocado, and zesty yogurt ranch dressing. Perfect for busy weeknights or as a delightful addition to family gatherings, this dish is not only quick to prepare but also customizable to suit your taste. Packed with protein from chickpeas and quinoa, these bowls will keep you feeling satisfied and energized. Ideal for meal prep, you can whip them up ahead of time and enjoy them throughout the week.

Ingredients

Scale
  • 3/4 cup dry quinoa
  • 1 (15-oz.) can chickpeas
  • 1 medium avocado
  • 1/4 cup BBQ sauce
  • 1/3 cup plain Greek yogurt
  • 1/2 red onion (for pickling)
  • 1/2 cup apple cider vinegar
  • 1 Tbsp. sweetener of choice
  • 1 tsp. kosher salt
  • 1 1/2 cups vegetable broth
  • 1 Tbsp. extra-virgin olive oil
  • 1/2 tsp. smoked paprika
  • 1/4 tsp. garlic powder
  • 3/4 cup frozen/thawed fire-roasted corn, warmed
  • 1/2 cup grated sharp white cheddar cheese
  • 1 1/2 tsp. fresh lemon juice
  • 1 Tbsp. finely chopped fresh chives
  • 1/2 tsp. dried dill (or 2 tsp. fresh)
  • 1/4 tsp. onion powder
  • 1/4 tsp. each kosher salt and black pepper

Instructions

  1. Pickle the Red Onions: Combine apple cider vinegar, sweetener, salt, and water in a pot; bring to a boil. Pour over thinly sliced red onions and let sit for at least 30 minutes.
  2. Cook the Quinoa: In the same pot, add quinoa and vegetable broth; bring to a boil then simmer covered for 15-18 minutes until fluffy.
  3. Prepare Yogurt Ranch Dressing: Mix Greek yogurt, mayonnaise, lemon juice, chives, dill, garlic powder, onion powder, salt, and pepper in a bowl until smooth.
  4. Sauté Chickpeas: Heat olive oil in a skillet; add rinsed chickpeas and season with smoked paprika and garlic powder. Drizzle with BBQ sauce and cook until heated through.
  5. Assemble Bowls: Divide quinoa into bowls; top with chickpeas, fire-roasted corn, pickled onions, avocado chunks, and drizzle with ranch dressing.

Nutrition

  • Serving Size: 1 bowl
  • Calories: 580
  • Sugar: 9g
  • Sodium: 600mg
  • Fat: 24g
  • Saturated Fat: 4g
  • Unsaturated Fat: 20g
  • Trans Fat: 0g
  • Carbohydrates: 75g
  • Fiber: 15g
  • Protein: 22g
  • Cholesterol: 10mg

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Find it online: https://www.easycookinspo.com/bbq-ranch-chickpea-quinoa-bowls/