2 cups cooked quinoa

1 cup cherry tomatoes, halved

2 ripe avocados, diced

2 medium beetroots, shredded

2 cups boiled chickpeas

2 grilled chicken breasts, thinly sliced

1 cup microgreens

1 cup Greek yogurt

Juice of 1 lemon

Extra virgin olive oil

Salt and pepper, to taste

Cook Mode Prevent your screen from going dark

In a small bowl, mix the Greek yogurt with lemon juice, a drizzle of olive oil, salt, and pepper to create a creamy dressing.
In four bowls, layer the cooked quinoa as the base.
Arrange the cherry tomatoes, diced avocados, shredded beetroots, boiled chickpeas, and sliced grilled chicken breasts in sections over the quinoa.
Top each bowl with a handful of microgreens.
Drizzle the lemon-yogurt dressing over the assembled ingredients.
Serve immediately, or cover and refrigerate for up to 2 days.

This bowl is customizable—add roasted sweet potatoes, steamed broccoli, or other vegetables of choice.

For a vegan version, substitute the chicken with tofu or tempeh and use dairy-free yogurt for the dressing.

Store leftovers in airtight containers in the refrigerator for up to 2 days. Keep the dressing separate until ready to serve.