Chick Pea Quinoa Power Bowl

feta cheese

🥗Healthier: tofu

💰Cheaper: omit cheese

Tofu provides a similar texture while being lower in calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is often cheaper and has a neutral flavor.

quinoa

🥗Healthier: farro

💰Cheaper: brown rice

Brown rice is more affordable and still provides fiber.

avocado

🥗Healthier: guacamole

💰Cheaper: mashed peas

Mashed peas can mimic the creaminess of avocado at a lower cost.

Add oil to a pan on medium heat.

Add whole cumin seeds and toast lightly, being careful not to burn them.

Add curry leaves (optional) and chopped onions and fermentoto peppers to the pan.

Once the onions start to turn brown on the edges, add minced garlic and cook until light brown, avoiding burning.

Add 2 teaspoons of mild curry powder and toast for about 2 minutes until it feels grainy, ensuring the heat is low to avoid bitterness.

Add water to help the curry cook and allow it to thicken.

Mix in coconut milk powder to taste and continue cooking.

Once the liquid has dried out, add pre-cooked chickpeas (or one can of chickpeas, rinsed) to the curry and fry for a few seconds.

Add cooked quinoa, chopped tomatoes, cooked broccoli, and cooked carrots to the pan.

Season with salt, pepper, and all-purpose seasoning, and mix well to combine all flavors.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens