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Quinoa, chickpeas, and cucumber salad in a gold bowl with red pepper sauce spooned overtop
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Mediterranean Power Bowls with Red Pepper Sauce

Mediterranean Power Bowls with avocado salad, chickpeas, and smoky red pepper sauce. These vegetarian quinoa bowls are packed with nutritious ingredients and perfect for meal prep.
Course Grain Bowl, lunch
Cuisine Mediterranean
Diet Gluten Free, Vegetarian
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4
Calories 510kcal

Equipment

  • Small saucepan
  • Mixing bowls
  • Blender

Ingredients

  • 1 cup dry quinoa
  • 1/2 tsp. kosher salt, divided
  • 1 (15-oz. can) chickpeas, rinsed and drained
  • 1/2 tsp. ground cumin
  • 1/2 English cucumber, sliced into coins and then quartered
  • 1 avocado, sliced into small cubes
  • 1/2 cup finely chopped red onion
  • 2 Tbsp. rice vinegar
  • 1/4 tsp. black pepper
  • 3 oz. crumbled feta cheese
  • Fresh basil and lemon wedges for serving

Red Pepper Sauce

  • 1 (12-oz.) jar roasted red peppers, drained
  • 1/4 cup extra-virgin olive oil
  • 1 garlic clove
  • 1 tsp. smoked paprika
  • 1/4 tsp. red pepper flakes
  • 1/4 tsp. kosher salt

Instructions

  • Combine quinoa, 2 cups of water, and 1/4 tsp. salt in a saucepan. Bring mixture to a boil, reduce heat to low, cover and cook 12 to 15 minutes, until quinoa is fluffy and all liquid is absorbed. Remove from heat, stir in chickpeas and cumin, cover, and let sit until ready to assemble bowls.
  • While quinoa is cooking, prepare avocado-cucumber salad by combining cucumber, avocado, red onion, vinegar, remaining 1/4 tsp. salt, and 1/4 tsp. black pepper in a bowl. Gently toss to combine.
  • Prepare red pepper sauce by combining roasted red peppers, olive oil, garlic, smoked paprika, red pepper flakes, and salt in a small blender or nutribullet. Blend on high speed until creamy.
  • Assemble bowls by dividing quinoa and chickpea mixture evenly between four bowls. Top each portion evenly with avocado-cucumber salad, red pepper sauce, and feta cheese. Garnish with fresh basil and lemon wedges, if desired. Enjoy warm, chilled, or close to room temperature.

Notes

MAKE AHEAD: These bowls are PERFECT for meal prep. You can prepare all of the components 2 to 3 days in advance and assemble right before serving. I suggest storing the components separately IF you plan on enjoying the bowls warm. And if so, you just need to reheat the quinoa and chickpea mixture. The avocado-cucumber salad and red pepper sauce should remain chilled.
If you prefer the bowls chilled, you can assemble the bowls ahead and refrigerate until ready to eat. The assembled bowls will last up to 3 days refrigerated. 
OTHER USES FOR RED PEPPER SAUCE: If desired, double the batch of red pepper sauce and use leftovers on roasted veggies, burgers, fish, or grilled portobello mushrooms. It's a super versatile sauce that can effortlessly upgrade weeknight cooking. 

Nutrition

Serving: 1bowl | Calories: 510kcal | Carbohydrates: 55g | Protein: 16g | Fat: 26g | Saturated Fat: 5g | Sodium: 890mg | Fiber: 9g | Sugar: 7g