Tropical Chickpea Walnut Quinoa Bowl

For a satisfying meal, try this Tropical Chickpea Walnut Quinoa Bowl topped with a delicious Coconut Mango dressing!

This recipe was created in partnership with Sprouts Farmers Market, and I received free products from California Walnuts. Thank you for supporting brands who help make The Nutrition Adventure possible.

It’s National Walnut Day, and I’m really excited to share this recipe with you today! There are so many delicious things happening in this bowl, plus it’s filled with nothing but good-for-you ingredients.

Bowl recipes (aka Buddha Bowls) seem to be taking over Pinterest and my Instagram feed, and I’m totally okay with it because they’re always so pretty! Have you seen this “bowl mania” in your social media feeds? I’m not sure where the term Buddha Bowl came from, but generally, the bowls are filled with a whole grain, lots of colorful vegetables, nuts/seeds, and a healthy dressing or sauce.

Check, check, check, and check! All of those things are going on in this bowl. Let’s take a peek inside: there’s light and fluffy quinoa topped with roasted broccoli, chickpeas, walnuts, sliced avocado, red bell peppers, and cilantro, and then it’s drizzled with Coconut Mango dressing ♥

This recipe featured in my book, Eat To Sleep, for it's sleep-promoting ingredients!

Walnuts + Health

Walnuts are the perfect choice for this bowl recipe because they give a nice crunch, and they’re roasted in the oven, which enhances the depth of flavor. I keep walnuts stocked in my pantry so I can easily add them into trail mix, top my oatmeal or yogurt, add to salads, or to use as a coating on vegetables or meats.

Check out these nutrition facts about walnuts!

• Walnuts are the only nut that offer an excellent source of the plant-based omega-3 ALA (2.5 grams/ounce), which is important for heart health and may help reduce the risk of heart disease.

• More than 25 years of research has shown how walnuts may play a role in heart health, brain health, cancer, weight, and male reproductive health.

I grabbed some walnuts and quinoa from the bulk bins at Sprouts Farmers Market for this recipe. They have a great selection of raw nuts, trail mixes, dried fruits, grains, legumes, flours, and more. I’m trying to be better about purchasing staple items like oatmeal, nuts, seeds, and grains from the bulk bins to cut back on food packaging—and it’s also cheaper to buy in bulk!  Do you shop the bulk bins at the grocery store? 

[bctt tweet=”AD: This Tropical Chickpea Walnut Quinoa Bowl is a filling #vegetarian meal option! #healthyeats” username=”KarmanRD”]

I considered making my own dressing for this Tropical Chickpea Walnut Quinoa Bowl but then found this Coconut Mango dressing and knew it would be the perfect match with the other flavors. It’s also a great marinade for pork chops and chicken!

I wanted to show you all just how easy it is to make this recipe, so I created a quick video! 

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Tropical Chickpea Walnut Quinoa Bowl

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Yield: 2 servings

Ingredients

1/2 cup quinoa

1 cup water

4 cups broccoli florets

2 tablespoons olive oil

2 teaspoons sriracha

1 cup canned chickpeas, rinsed

1/2 cup chopped walnuts

Toppings:

1/4 cup Sprouts Fat-Free Coconut Mango dressing

Red bell pepper, sliced thin

Avocado, sliced

Cilantro

Lime

1. Preheat oven to 450 degrees F. Spray a baking sheet with cooking spray.

2. In a small saucepan, combine the quinoa and water and bring to a boil. Once boiling, reduce to a simmer, cover with a lid and cook for 15-20 minutes or until liquid is absorbed. Fluff with a fork and remove from heat once cooked.

3. Meanwhile, whisk together the olive oil and sriracha in a small bowl. Add the broccoli florets to a large bowl and pour the sriracha olive oil over top and stir well to coat. Spread the broccoli onto the baking sheet and roast in oven for 10 minutes on the middle oven rack. Stir broccoli around on baking sheet and add the chickpeas and walnuts. Place back in the oven and roast for 5 minutes. Remove from oven and set aside in a large bowl.

4. To assemble quinoa bowls: Divide the quinoa and the broccoli, chickpeas, & walnuts between two bowls. Top each bowl with 2 tablespoons of the Coconut Mango dressing, sliced red bell pepper, avocado, cilantro, and a squeeze of fresh lime juice.

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https://thenutritionadventure.com/tropical-chickpea-walnut-quinoa-bowl/

Hope you’ll give the recipe a try or at least enjoy some walnuts on National Walnut Day! If you make the recipe, feel free to share it with me on Instagram!