Protein grain bowls
1
Points®
Total time: 45 min • Prep: 15 min • Cook: 30 min • Serves: 4 • Difficulty: Easy
This colourful dish takes the popular protein bowl to a whole new level. Packed with protein, fibre and topped with a vibrant beetroot dip, it ticks all the boxes for nutrition and flavour. Customise your own version by using any of your favourite veggies, grains or lean proteins.
Ingredients
Canned chickpeas, rinsed and drained
1 400g can, (1 x 400g can)
Ground cumin
½ tsp
Dried chilli flakes
¼ tsp
Beetroot, cooked without added fat
250 g, drained
97% fat-free cottage cheese
½ cup(s), (125g)
Cooked quinoa
¾ cup(s), (150g)
Cooked skinless chicken breast
400 g, sliced
Boiled egg(s)
4 medium, (soft boiled), peeled, halved (see tip)
Cherry tomatoes
200 g, halved
Mixed salad leaves
4 cup(s), (120g)
Lebanese cucumber
1 medium, peeled into ribbons
Oil spray
1 x 3 second spray(s)
Instructions
1
Preheat oven to 180°C. Line a shallow-sided baking tray with baking paper.
2
Pat chickpeas dry with a clean tea towel then transfer to a medium bowl and lightly spray with oil. Add cumin and chilli flakes and season with salt and pepper. Toss to coat chickpeas with spices. Spread chickpeas over prepared tray. Bake for 25-30 minutes, stirring halfway through, until chickpeas are browned and slightly crunchy. Cool on tray.
3
Meanwhile, process beetroot and cottage cheese in a small food processor until combined and smooth.
4
To serve, divide quinoa, chicken, eggs, tomatoes, salad leaves, cucumber, roasted chickpeas and beetroot dip among 4 bowls. Season with salt and pepper.
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