Spiced Chickpea & Quinoa Bento Box

Spiced Chickpea & Quinoa Bento Box

This Spiced Chickpea & Quinoa Bento Box is a flavourful, nutrient-dense meal packed with plant-based protein, fiber, and essential vitamins. The combination of protein-rich quinoa and spiced roasted chickpeas ensures a slow release of energy, helping to maintain steady blood sugar levels. Fresh vegetables provide essential nutrients, while the creamy yogurt-tahini dressing adds a delightful tanginess. This meal is perfect for a healthy, balanced diet and can be easily customized for different dietary preferences.

Ingredients

• 100g quinoa
• 1 can (400g) chickpeas, drained and rinsed
• 1 tbsp olive oil (15ml)
• 1/2 tsp cumin
• 1/2 tsp paprika
• 1/2 tsp garlic powder
• 1/4 tsp turmeric
• 50g baby spinach
• 50g cucumber, sliced
• 1 small carrot (50g), julienned
• 2 boiled eggs
• 2 tbsp plain Greek yogurt
• 1 tbsp tahini (15g)
• 1/2 tsp lemon juice
• 1 tbsp water (to thin the dressing if needed)

*Lower-carb option: Substitute quinoa with cauliflower rice
*Vegan option: Omit the eggs and use a dairy-free yogurt.
*Dairy Free option: Substitute the Greek yogurt with a dairy-free yogurt (such as coconut, almond, or soy-based yogurt) or use additional tahini for creaminess.
*Tree Nut & Peanut Free Recommendation: Always check labels on tahini (made from sesame) and other ingredients for potential cross-contamination.

Instructions

1. Cook the quinoa: Rinse the quinoa under cold water. In a pot, combine 100g quinoa with 200ml water, bring to a boil, then reduce heat and simmer for 12-15 minutes until the water is absorbed and quinoa is tender. Fluff with a fork.
2. Prepare the chickpeas: In a bowl, toss the chickpeas with olive oil, cumin, paprika, garlic powder, and turmeric. Spread evenly on a baking sheet and roast at 200°C (400°F) for 15-20 minutes until crispy.
3. Make the dressing: In a small bowl, mix Greek yogurt, tahini, lemon juice, and water until smooth.
4. Assemble the bento box: Divide the cooked quinoa between two bento boxes. Add the roasted chickpeas, baby spinach, cucumber slices, and julienned carrots. Slice the boiled eggs in half and place them in the box.
5. Garnish & serve: Drizzle with yogurt-tahini dressing before serving. Refrigerate for up to 48 hours.