Mass-Builder Jerk-spiced Chickpea & Quinoa Bowl with Red Cabbage
Mass-Builder Jerk-spiced Chickpea & Quinoa Bowl with Red Cabbage brings Caribbean flavour to a plate that delivers 41g of protein for 920 kcal. A reliable weeknight dinner that reheats beautifully for meal prep.
Ingredients
- 270g chickpeas
- 255g quinoa
- 80g red cabbage
- 80g sweetcorn
- 2 tsp jerk seasoning
- 80g pineapple
- 15g lime
- 15g spring onions
- 80g kidney beans
- 60g coconut milk
- fresh thyme
Method
-
1
Prep everything first: wash and trim the red cabbage and sweetcorn, then measure out the sauce ingredients.
-
2
Rinse the quinoa and simmer in 2 parts water for 15 minutes until the tails appear, then fluff.
-
3
Pat the chickpeas dry and roast at 200°C for 20 minutes until crisp, tossing halfway.
-
4
Rub the protein in jerk seasoning and lime juice. Griddle the pineapple slices for 2 minutes each side until charred, then dice into a quick salsa with spring onion.
-
5
Meanwhile, steam or stir-fry the red cabbage and sweetcorn for 3-5 minutes until just tender with a little bite.
-
6
Build the bowl: quinoa first, then the veg and chickpea, spooning over any remaining sauce. Finish with the fresh thyme.
-
7
Bulking upgrade: add the kidney beans, coconut milk for extra energy-dense calories.
Tap ingredients and steps to tick them off as you cook.