Description
A colorful Mango Quinoa Nourish Bowl packed with fluffy quinoa, sweet mango, chickpeas, creamy avocado, crisp vegetables, edamame, pumpkin seeds, and a fresh lime dressing. It makes an easy plant-forward breakfast, lunch, or light dinner.
Ingredients
- 1 cup uncooked quinoa
- 2 cups water or vegetable broth
- 2 medium ripe mangoes, diced
- 1 1/2 cups cooked chickpeas, drained and rinsed
- 1 large avocado, sliced or cubed
- 1 medium cucumber, diced
- 1 1/2 cups red cabbage, finely shredded
- 1 large red bell pepper, diced
- 1 large carrot, shredded
- 1 cup shelled edamame, cooked
- 1/2 cup fresh cilantro, roughly chopped
- 1/4 cup pumpkin seeds
- 1/4 cup fresh lime juice
- 3 tablespoons extra-virgin olive oil
- 2 teaspoons maple syrup or honey
- 1/2 teaspoon ground cumin
- 1/2 teaspoon sea salt, plus more to taste
- 1/4 teaspoon black pepper
Instructions
1. Rinse the quinoa thoroughly under cold running water using a fine-mesh strainer.
2. Add quinoa and water or vegetable broth to a medium saucepan. Bring to a boil, reduce the heat to low, cover, and simmer for about 15 minutes or until the liquid is absorbed.
3. Remove the saucepan from the heat. Keep it covered for 5 minutes, then fluff the quinoa with a fork and allow it to cool slightly.
4. Dice the mango, cucumber, bell pepper, and avocado. Shred the cabbage and carrot, chop the cilantro, and prepare the edamame.
5. Drain and rinse the chickpeas. For optional crispy chickpeas, toss them with a little olive oil, cumin, salt, and pepper and roast at 425°F (220°C) for 20–25 minutes.
6. Whisk the lime juice, olive oil, maple syrup or honey, cumin, sea salt, and black pepper together until combined.
7. Divide the quinoa among four bowls. Arrange the mango, chickpeas, avocado, cucumber, cabbage, bell pepper, carrot, and edamame over the quinoa.
8. Drizzle each bowl with lime dressing. Finish with fresh cilantro and pumpkin seeds, then serve.
Notes
- For additional protein, add extra edamame, tofu, eggs, chicken, salmon, Greek yogurt, or cottage cheese.
- Store quinoa, vegetables, mango, dressing, and toppings separately for the best meal-prep texture.
- Wait to cut the avocado until close to serving to reduce browning.
- Keep pumpkin seeds separate until serving so they retain their crunch.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast, Lunch
- Method: Stovetop
- Cuisine: Plant-Forward
Nutrition
- Serving Size: 1 bowl
- Calories: 500
Keywords: Mango Quinoa Nourish Bowl, healthy breakfast, quinoa bowl, high protein meals, healthy snacks