Rupen’s Marinade Power Bowl

This vibrant and protein-packed bowl combines fluffy quinoa, roasted chickpeas marinated in Rupen’s Kandoo Marinade, fresh vegetables, and creamy avocado for a wholesome, flavorful meal. A perfect balance of textures and spices, it’s both nutritious and satisfying.

Ingredients (Makes 4 Bowls)

• For the Chickpeas:

  • 2 cups cooked chickpeas (or 1 can, drained and rinsed)
  • 3 tbsp Rupen’s Kandoo Marinade
  • 1 tbsp olive oil

• For the Quinoa Base:

  • 1 cup quinoa
  • 2 cups water
  • ½ tsp salt

• Toppings:

  • 2 cups kale, chopped
  • 1 cup sugar snap peas, trimmed
  • 1 cup cherry tomatoes, halved
  • 1 avocado, sliced
  • ¼ cup pistachios
  • ¼ cup red onion, finely chopped

• Dressing:

  • 2 tbsp olive oil
  • 1 tbsp lemon juice
  • 1 tsp Rupen’s Thecha Green Chili Paste
  • Salt & pepper to taste

Instructions

• Preheat oven to 400°F (200°C). Toss chickpeas with Rupen’s Kandoo Marinade and olive oil. Spread on a baking sheet and roast for 20–25 minutes until crispy.
• Rinse quinoa, then cook in water with salt. Bring to a boil, cover, reduce heat, and simmer for 15 minutes. Fluff with a fork.
• Sauté kale lightly until wilted. Blanch snap peas in boiling water for 1 minute, then transfer to ice water.
• Divide quinoa among four bowls. Top with roasted chickpeas, kale, snap peas, tomatoes, avocado, and pistachios.
• Whisk together olive oil, lemon juice, Rupen’s Thecha Green Chili Paste, salt, and pepper. Drizzle over the bowls and serve immediately.