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–+ servings
BBQ Ranch Chickpea Quinoa Bowls

BBQ Ranch Chickpea Quinoa Bowls for a Flavorful Meal Prep

BBQ Ranch Chickpea Quinoa Bowls offer a delightful mix of flavors and textures, perfect for meal prep. Vegetarian and gluten-free, they are packed with protein and heart-healthy fats.
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Prep Time 45 minutes
Cook Time 25 minutes
Pickling Time 30 minutes
Total Time 1 hour 40 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chickpeas
  • 1 can Chickpeas drained and rinsed
  • 2 tablespoons Extra-Virgin Olive Oil or any neutral oil
  • 1 teaspoon Smoked Paprika
  • 1 teaspoon Garlic Powder
  • ½ cup BBQ Sauce your favorite brand
For the Quinoa
  • 1 cup Quinoa rinsed
  • 2 cups Vegetable Broth
For the Toppings
  • 1 cup Fire-Roasted Corn
  • ½ cup Pickled Red Onions
  • 1 medium Avocado sliced
  • 1 cup Grated Sharp White Cheddar Cheese dairy-free alternative for vegan
For the Yogurt Ranch Dressing
  • 1 cup Greek Yogurt or dairy-free yogurt
  • 2 tablespoons Mayonnaise
  • ½ medium Lemon Juice juice from half a lemon
  • 1 tablespoon Chives chopped
  • 1 tablespoon Dill chopped
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Onion Powder
  • to taste Salt
  • to taste Black Pepper

Equipment

  • Mixing bowl
  • Medium saucepan
  • Large skillet
  • serving bowls

Method
 

Pickling Red Onions
  1. Combine sliced red onions with apple cider vinegar, water, sugar, and salt. Stir until sugar dissolves. Let sit for at least 30 minutes.
Cook Quinoa
  1. Rinse quinoa under cold water. Combine quinoa and vegetable broth in a saucepan, bring to boil, then simmer for 15-18 minutes. Let sit covered for 5 minutes, then fluff with a fork.
Prepare Yogurt Ranch
  1. Combine Greek yogurt, mayonnaise, lemon juice, chives, dill, garlic powder, and onion powder. Season with salt and pepper. Whisk until smooth.
Sauté Chickpeas
  1. Heat olive oil in a skillet, add chickpeas and cook until golden brown. Sprinkle with smoked paprika and garlic powder, then toss with BBQ sauce.
Assemble Bowls
  1. In serving bowls, layer cooked quinoa, BBQ-glazed chickpeas, corn, pickled onions, cheese, and avocado. Drizzle with yogurt ranch dressing.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 60gProtein: 15gFat: 18gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 15mgSodium: 850mgPotassium: 600mgFiber: 12gSugar: 5gVitamin A: 500IUVitamin C: 10mgCalcium: 200mgIron: 3mg

Notes

Timing is crucial for pickling onions; longer soaking times enhance flavor. Keep toppings separate until serving to maintain freshness.

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