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BBQ Ranch Chickpea Quinoa Bowls

A hearty vegetarian grain bowl with BBQ roasted chickpeas, fluffy quinoa, fresh corn, avocado, and a drizzle of ranch.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 bowls
Course: Dinner, Lunch
Cuisine: American, Tex-Mex
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 cup uncooked quinoa rinsed
  • 2 cups vegetable broth or water
  • 2 cups canned chickpeas drained and rinsed
  • 2 tbsp olive oil
  • 3 tbsp BBQ sauce
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • Salt and pepper to taste
  • 1 cup cooked corn fresh, canned, or thawed
  • 1 avocado sliced
  • 1/2 red onion thinly sliced or pickled
  • 1/2 cup shredded cheddar or Monterey Jack cheese
  • 1/4 cup ranch dressing store-bought or homemade
  • Fresh cilantro or parsley for garnish

Equipment

  • Saucepan
  • Baking sheet
  • Mixing bowls
  • Chef’s knife

Method
 

  1. Cook quinoa in vegetable broth until fluffy (about 15 minutes).
  2. Toss chickpeas with olive oil, BBQ sauce, paprika, garlic powder, onion powder, salt, and pepper. Roast at 400°F (200°C) for 20–25 minutes.
  3. Slice avocado, shred cheese, prepare corn and onions while chickpeas roast.
  4. Divide quinoa into bowls. Top with BBQ chickpeas, corn, avocado, onions, and cheese.
  5. Drizzle with ranch and garnish with cilantro. Serve immediately.

Notes

For vegan version, use dairy-free ranch and cheese substitutes.