The Best Grain Bowl

This recipe is a great way to use up leftover veggies and odd bits from the fridge. If you’re using precooked quinoa or rice, it can be on the table in minutes!the best grain bowl with quinoa and guacamole

Serves: 2

Preparation Time: 10 min

Cooking Time: 15 min


  • 120g brown rice or quinoa
  • 1 x 400g tin chickpeas, drained and rinsed
  • 1 tsp olive oil
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • salt and freshly cracked black pepper
  • 3 tbsps extra virgin olive oil (EVOO)
  • 2 tbsps lemon juice
  • 1 tbsp tahini
  • 2 cups mixed raw or cooked veggies, such as sliced tomatoes, onions, cabbage, cucumber, capsicum
  • 1 cup leafy greens
  • hummus or guacamole to taste
  • 2 tbsps mixed seeds, such as pepitas, sunflower seeds and sesame seeds
  • Optional: leftover shredded chicken, salmon or crumbled feta


  1. Preheat the oven to 180C.
  2. Cook the brown rice or quinoa as per pack instructions.
  3. Mix the chickpeas with the tsp olive oil, spices and seasoning to taste and place in a baking dish in the preheated oven for 15 minutes – shake half way through.
  4. Make your dressing by combining the EVOO, lemon juice and tahini with seasoning to taste.
  5. Divide the brown rice or quinoa, veg, leafy greens, chickpeas and a tablespoon or two of the hummus or guacamole between two bowls. Drizzle the dressing over and top with a sprinkling of seeds.
  6. Top with the chicken, salmon or feta if using.


Mix it up and use wheat berries or buckwheat instead of quinoa.