BBQ Ranch Chickpea Quinoa Bowls

Ingredients

• 1 cup quinoa, rinsed thoroughly under cold water
• 2 cups water or vegetable broth
• 1/2 teaspoon salt
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup Greek yogurt or dairy-free alternative
• 2 tablespoons BBQ sauce
• 1 tablespoon ranch seasoning mix
• 1 tablespoon lemon juice
• 1 cup cherry tomatoes, halved
• 1 avocado, sliced
• 1/2 cup corn (fresh, canned, or frozen)
• Fresh cilantro or parsley for garnish

Instructions

1. In a medium saucepan, combine the rinsed quinoa, water (or vegetable broth for deeper flavor), and salt. Bring to a boil over medium-high heat. Once boiling, reduce the heat to low, cover, and let it simmer for about 15 minutes, or until the liquid is absorbed. Let it sit covered for an additional 5 minutes to enhance fluffiness. Fluff with a fork.
2. Preheat your oven to 400°F (200°C). Spread the drained and rinsed chickpeas on a clean kitchen towel and pat dry thoroughly. In a mixing bowl, toss the chickpeas with olive oil, smoked paprika, garlic powder, salt, and black pepper until evenly coated.
3. Transfer the seasoned chickpeas onto a baking sheet lined with parchment paper. Roast in the preheated oven for 25-30 minutes, stirring halfway through, until crispy and golden brown. Let them cool slightly before adding to the bowls.
4. In a small bowl, whisk together the Greek yogurt, BBQ sauce, ranch seasoning, and lemon juice until smooth. Adjust seasoning if needed.
5. In serving bowls, layer the cooked quinoa as the base. Add roasted chickpeas, cherry tomatoes, corn, and avocado on top. Drizzle with BBQ ranch dressing.
6. Sprinkle fresh herbs like cilantro or parsley on top. Serve immediately.