Lemon Vinaigrette Grain Bowls (Printable)

Nutritious bowls with fluffy grains, crispy chickpeas, fresh veggies, and bright lemon dressing for a wholesome meal.

# What You Need:

→ Grains

01 - 1 cup quinoa, or brown rice, or farro
02 - 2 cups water
03 - 1/2 teaspoon salt

→ Roasted Chickpeas

04 - 1 can (15 ounces) chickpeas, drained and rinsed
05 - 1 tablespoon extra virgin olive oil
06 - 1/2 teaspoon smoked paprika
07 - 1/2 teaspoon ground cumin
08 - 1/4 teaspoon garlic powder
09 - 1/4 teaspoon salt
10 - 1/8 teaspoon black pepper

→ Vegetables and Toppings

11 - 1 cup cherry tomatoes, halved
12 - 1 cup cucumber, diced
13 - 1/2 cup shredded carrots
14 - 1/4 cup red onion, thinly sliced
15 - 1 avocado, sliced
16 - 1/4 cup fresh parsley, chopped

→ Lemon Vinaigrette

17 - 1/4 cup extra virgin olive oil
18 - 2 tablespoons fresh lemon juice
19 - 1 teaspoon Dijon mustard
20 - 1 teaspoon maple syrup or honey
21 - 1 small garlic clove, minced
22 - 1/4 teaspoon salt
23 - 1/8 teaspoon black pepper

# Steps:

01 - Preheat oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper.
02 - In a saucepan, combine quinoa, water, and salt. Bring to a boil, cover, reduce heat to low, and simmer for 15 minutes or according to package instructions. Fluff with a fork and set aside.
03 - Pat chickpeas dry with a paper towel. In a mixing bowl, toss chickpeas with olive oil, smoked paprika, cumin, garlic powder, salt, and black pepper. Spread evenly on prepared baking sheet and roast for 20 to 25 minutes, shaking halfway through, until golden and crispy. Allow to cool slightly.
04 - In a small bowl or jar, whisk together olive oil, lemon juice, Dijon mustard, maple syrup, minced garlic, salt, and black pepper until fully emulsified.
05 - Divide cooked grain evenly among four bowls. Top each bowl with roasted chickpeas, cherry tomatoes, cucumber, shredded carrots, red onion, avocado slices, and fresh parsley.
06 - Drizzle each bowl with lemon vinaigrette and serve immediately.

# Expert Advice:

01 -
  • The roasted chickpeas get crispy and almost nutty, turning what could be a sad salad into something genuinely crave-worthy.
  • You can prep most of this on a Sunday and assemble bowls throughout the week, making lunch actually exciting instead of a chore.
02 -
  • Don't skip drying the chickpeas or you'll end up with steamed instead of roasted, and that's a completely different (disappointing) experience.
  • Assemble the bowl right before serving if you can, because the vinaigrette will soften the vegetables and wilt any greens if they sit too long.
03 -
  • Toast your cumin and paprika separately in a dry pan for 20 seconds before tossing with the chickpeas and you'll understand why restaurants taste like they know something you don't.
  • If your lemon is old or looking tired, microwave it for 20 seconds before cutting to get more juice out of it.
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