Vegan Bowl with Curried Chickpeas, Avocado, and Quinoa: A High-Protein, Healthy Meal

Mar 09, 2025

If you’re looking for a nutritious, high-protein vegan meal that’s easy to prepare and packed with flavor, this Vegan Bowl with Curried Chickpeas, Avocado, and Quinoa is the perfect choice. It’s a well-balanced dish that’s both satisfying and delicious, making it an excellent addition to your vegan main dishes or protein bowl recipes. Whether you're searching for an easy vegan recipe for dinner or a healthy lunch bowl, this power-packed bowl will keep you energized throughout the day.

This bowl is not only a visually stunning dish but also a powerhouse of nutrients. Quinoa, a complete protein, provides essential amino acids, while chickpeas offer plant-based protein and fiber. Avocado adds healthy fats, and the flavorful spicy vinaigrette ties everything together beautifully. Whether you’re a beginner in vegan cooking or an experienced plant-based eater, this recipe is quick to prepare and incredibly satisfying.

Ingredients

For the Bowl:

100 g quinoa
200 g vegetable stock
1 avocado
1 beetroot
200 g boiled chickpeas
3 tablespoons extra virgin olive oil
2 teaspoons curry powder
2 teaspoons turmeric
2 teaspoons paprika
Garlic powder to taste (optional)
3 handfuls basil leaves
2 artichokes in oil
White and black sesame seeds
1 lime

For the Spicy Vinaigrette:

A small piece of fresh ginger
4 tablespoons extra virgin olive oil
1 clove garlic (optional)
1 tablespoon Giusti 3 Gold Medals Organic Balsamic Vinegar of Modena
1 red chili pepper

Step-by-Step Instructions

Preparing the Ingredients

Cook the Quinoa: Follow the package instructions, using vegetable stock instead of water for extra flavor.
Prepare the Chickpeas: Heat 3 tablespoons of olive oil in a frying pan over medium heat. Add curry powder, turmeric, paprika, and garlic powder (if using). Let the spices toast for a few seconds to enhance their aroma. Add the boiled chickpeas, stir-fry for a few minutes, season with salt and pepper, and set aside.
Prepare the Avocado: Halve the avocado, remove the pit, and peel the skin. Slice each half thinly and shape the slices into a rose for a beautiful presentation.
Prepare the Vegetables: Grate the beetroot into julienne strips and roughly chop the basil leaves.

Making the Spicy Vinaigrette

Finely grate a small piece of ginger into a small saucepan.
Add 4 tablespoons of olive oil, one finely chopped red chili pepper, and a peeled garlic clove (if using).
Heat the mixture gently to infuse the flavors, then remove from heat and let it cool.
Remove the garlic clove, add the Giusti 3 Gold Medals Organic Balsamic Vinegar, and mix well.

Assembling the Bowl

Divide the cooked quinoa between two bowls.
Arrange the curried chickpeas, grated beetroot, basil leaves, avocado rose, and halved artichokes on top.
Squeeze fresh lime juice over the bowl.
Drizzle with the prepared spicy vinaigrette.
Finish with a generous sprinkle of white and black sesame seeds and a touch of flaked salt.

Why This Bowl is Perfect for Any Occasion

A Nutrient-Dense, High-Protein Vegan Meal

If you're looking for high-protein vegan meals, this bowl is an excellent choice. Quinoa and chickpeas provide plant-based protein, making this a great option for fitness enthusiasts, those following a plant-based diet, or anyone looking for a filling and nutritious meal.

A Quick and Easy Vegan Recipe

This bowl is an ideal option for those seeking easy vegan recipes. Whether you’re in need of a fast vegan meal after a long day or want a nutritious lunch bowl, this recipe comes together quickly with simple, wholesome ingredients.

Perfect for Vegan Beginners

If you’re new to vegan cooking and looking for vegan recipes for beginners, this dish is an excellent starting point. The preparation is straightforward, and the flavors are bold and satisfying, making it an easy way to incorporate more plant-based meals into your diet.

A Versatile and Customizable Bowl

This bowl is highly adaptable, allowing you to customize ingredients based on your preferences or what’s available in your kitchen. Swap out the beetroot for shredded carrots, add roasted sweet potatoes for extra texture, or use a different protein source like tofu or tempeh.

This Vegan Bowl with Curried Chickpeas, Avocado, and Quinoa is a delicious, nourishing dish that will quickly become a favorite in your meal rotation.

In this recipe: