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Protein grain bowls

Protein grain bowls

1
Points® value
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.

Notes

For perfect soft boiled eggs, bring a medium saucepan of water to the boil. Add eggs and gently boil for 5 minutes. Drain, then rinse eggs under cold water to cool slightly then peel.

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