Revitalizing Indian Protein-Packed Breakfast Bowl

Allergens

Contains nuts (almonds)

Ingredients

• 1 cup cooked chickpeas (garbanzo beans)
• 2 cups fresh spinach leaves, chopped
• 1/2 cup almonds, roughly chopped
• 1/4 cup pomegranate seeds
• 1 small avocado, sliced
• 1/4 cup quinoa, cooked
• 1 tablespoon extra virgin olive oil
• 1 tablespoon lemon juice
• Salt and pepper to taste

Instructions

1. In a large mixing bowl, combine the chickpeas, spinach, almonds, pomegranate seeds, avocado, and cooked quinoa. Drizzle with olive oil and lemon juice, then season with salt and pepper to taste. Toss gently until all ingredients are evenly coated. Divide the mixture into 4 serving bowls and enjoy a delightful, protein packed breakfast!

Chef’s Insight

Chickpeas and quinoa are excellent sources of plant-based protein, making this dish perfect for vegans or vegetarians.

Notes

Feel free to adjust the seasoning to suit your taste preferences