Print

BBQ Ranch Chickpea Quinoa Bowls

BBQ Ranch Chickpea Quinoa Bowls
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

BBQ Ranch Chickpea Quinoa Bowls offer a deliciously satisfying meal packed with nutrients, making them perfect for both lunch and dinner. These bowls combine BBQ-glazed chickpeas with fluffy quinoa, vibrant fire-roasted corn, creamy avocado, and tangy pickled red onions, all drizzled with a homemade yogurt ranch dressing. Quick to prepare and customizable, they are suitable for meal prep and can be enjoyed fresh or reheated. Filled with protein and fiber, each bowl is designed to keep you full and energized throughout your day.

Ingredients

Scale
  • 1/2 red onion, very thinly sliced
  • 1/2 cup apple cider vinegar
  • 1 Tbsp. sweetener of choice (granulated sugar, honey, or maple syrup)
  • 1 tsp. kosher salt
  • 3/4 cup dry (uncooked) quinoa
  • 1 1/2 cups vegetable broth
  • 1 Tbsp. extra-virgin olive oil
  • 1 (15-oz.) can chickpeas, rinsed, drained and patted dry
  • 1/2 tsp. smoked paprika
  • 1/4 tsp. garlic powder
  • 1/4 cup BBQ sauce
  • 3/4 cup frozen/thawed fire-roasted corn, warmed
  • 1 medium avocado, cut into chunks
  • 1/2 cup grated sharp white cheddar cheese
  • 1/3 cup 2% plain Greek yogurt
  • 2 Tbsp. mayonnaise
  • 1 1/2 tsp. fresh lemon juice
  • 1 Tbsp. finely chopped fresh chives
  • 1/2 tsp. dried dill (or 2 tsp. fresh)
  • 1/2 tsp. garlic powder
  • 1/4 tsp. onion powder
  • 1/4 tsp. each kosher salt and black pepper

Instructions

  1. Place the sliced red onions in a medium heat-proof bowl.
  2. In a medium pot, combine apple cider vinegar, ½ cup water, sweetener, and salt; bring to a boil.
  3. Turn off heat and pour the vinegar mixture over the onions.
  4. Let sit for at least 30 minutes or up to 2 hours at room temperature.
  5. In the same pot used for pickling, combine quinoa, vegetable broth, and a pinch of salt; bring to a boil.
  6. Reduce heat to low, cover, and cook until fluffy and liquid is absorbed (about 15–18 minutes).
  7. Remove from heat; stir and keep covered until ready to assemble bowls.
  8. In a medium bowl, mix Greek yogurt, mayonnaise, lemon juice, chives, dill, garlic powder, onion powder, salt, and pepper until well combined.
  9. Heat olive oil in a medium skillet over medium heat.
  10. Add chickpeas and sauté for about 4–5 minutes until slightly crisp.
  11. Season with smoked paprika and garlic powder along with a pinch of salt.
  12. Pour in BBQ sauce; cook for an additional 1–2 minutes until glazed.
  13. Divide cooked quinoa among three bowls.
  14. Top each bowl with BBQ chickpeas, fire-roasted corn, pickled red onion slices, sharp cheddar cheese chunks, and avocado pieces.
  15. Drizzle yogurt ranch dressing over each bowl and garnish with freshly chopped chives if desired.

Nutrition

Find it online: https://kitchenbyskylar.com/bbq-ranch-chickpea-quinoa-bowls/