This Chickpea Power Bowl is the kind of hearty, no-fuss meal that comes together with pantry staples and delivers big flavor from cumin, garlic, and a bright squeeze of lemon. It's a solid pick for busy weeks because everything cooks in one skillet plus a pot of rice, and the leftovers hold up beautifully for lunches.
About 40 minutes start to finish, mostly hands-off while the brown rice simmers.
Per serving (makes 3): 389 cal · 14.2g protein · 54.7g carbs · 14.0g fat
Ingredients
- 3 cups chickpeas
- 1 cup brown rice
- 3 cups spinach
- 2 tbsp olive oil
- 1 tbsp garlic
- 2 tbsp lemon juice
- 1 tsp cumin
Instructions
- Cook brown rice according to package directions.
- Heat olive oil in a skillet, add minced garlic and cumin, cook 30 seconds.
- Add drained chickpeas, cook 5 minutes until lightly crisped.
- Stir in spinach until wilted, finish with lemon juice.
- Serve chickpea mixture over rice.
Meal prep & storage
Cook a double batch of brown rice and chickpeas on the weekend and portion them into airtight containers for easy assembly later in the week. Stored in the fridge, the chickpea mixture keeps for up to 4 days, and cooked rice holds for 4-5 days; both freeze well for up to 2 months. Reheat in a skillet with a splash of water over medium, or microwave in 45-second bursts, stirring in between, and finish with a fresh squeeze of lemon to wake it back up.
Swaps
Swap the chickpeas for white beans or lentils if that's what you have on hand, and trade brown rice for quinoa, farro, or cauliflower rice without losing the bowl's character. Baby kale or arugula work in place of spinach, and a pinch of smoked paprika or coriander can stand in for the cumin if your spice drawer is running low.
A new high-protein recipe every day — get the weekly lineup by email.
Train for it: daily no-equipment workouts at TryThisWOD.