Protein grain bowls
Canned chickpeas, rinsed and drained
1 400g can, (1 x 400g can)
Dried chilli flakes
Beetroot, cooked without added fat
250 g, drained
97% fat-free cottage cheese
½ cup(s), (125g)
¾ cup(s), (150g)
Cooked skinless chicken breast
400 g, sliced
4 medium, (soft boiled), peeled, halved (see tip)
200 g, halved
Mixed salad leaves
4 cup(s), (120g)
1 medium, peeled into ribbons
1 x 3 second spray(s)
- Preheat oven to 180°C. Line a shallow-sided baking tray with baking paper.
- 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.
- Meanwhile, process beetroot and cottage cheese in a small food processor until combined and smooth.
- To serve, divide quinoa, chicken, eggs, tomatoes, salad leaves, cucumber, roasted chickpeas and beetroot dip among 4 bowls. Season with salt and pepper.