Easy Fonio Pilaf Chickpea Powerbowl

Closeup shot of bowl filled with fonio, chickpeas, cabbage, yogurt, and herbs.

5 from 2 votes

This Fonio Pilaf Power Bowl recipe is a tasty marriage of fonio pilaf, crispy chickpeas, crunchy purple cabbage, yogurt, and fresh herbs. Seriously easy, super nourishing, and SO delicious!

Prep Time5

Cook Time10

Total Time15

Course: Dinner, Lunch

Cuisine: African, American, Gluten Free, Mediterranean, MIND Diet, Vegetarian

Keyword: fonio pilaf

Servings: servings

Calories: 663kcal

Author: EA Stewart, RD | Registered Dietitian Nutritionist

Ingredients

Fonio Pilaf

1/2 cup fonio
1 cup water
1/8 teaspoon salt
2 cups frozen peas
1/2 teaspoon minced garlic

Crispy Chickpeas

2 teaspoons extra virgin olive oil
1 can garbanzo beans 15-ounce can, rinsed and drained
1 teaspoon Herbes de Provence
1/8 teaspoon salt

Fonio Pilaf Power Bowl

1/2 cup fonio pilaf
crispy chickpeas
1 1/2 cup chopped purple cabbage
1 cup Greek yogurt
1/2 cup chopped fresh dill
1/2 cup chopped Italian parsley
1 lemon Cut into wedges.

Instructions

Make the Fonio Pilaf

Add fonio and water to a small-medium size pot. Heat on high and bring to a boil.
Add salt and turn heat to low for 1 minute. Remove from heat and cover with a lid for 5 minutes. Remove lid and fluff cooked fonio with a fork.
Add frozen peas to cooked fonio along with minced garlic. Stir well to combine and set aside.

Make the Crispy Chickpeas

While fonio is "cooking", heat 2 teaspoons of oil in a skillet on medium heat. Add chickpeas and toss to coat in oil. Season with salt and Herbs de Provence and saute until crispy, ~ 3-4 minutes.

Assemble and serve the Fonio Pilaf Power Bowl

Put 1/2 cup each fonio pilaf into 2 large bowls (you will have leftover fonio pilaf). Divide crispy chickpeas between 2 bowls.
Divide remaining ingredients between the 2 fonio power bowls: 3/4 cup each cabbage, 1/2 cup each yogurt, 1/4 cup each dill and parsley. Serve with lemon wedges.

Notes

Ingredient Swaps & Additions

Oil. Avocado oil or another high-oleic (monounsaturated fat) oil can be used in place of olive oil.
Grain. Don't have fonio? I highly recommend you try it, but in the meantime, you can swap the fonio with quinoa or another gluten-free grain.
Yogurt. Try coconut, cashew, or soy plain unsweetened yogurt for a vegan version.
Spices and Herbs. Get creative and use any spices and fresh herbs you have on hand in place of the Herbes de Provence, dill, and parsley.
Vegetables. Purple cabbage adds a dose of cruciferous veggies and a satisfying crunch. Feel free to swap (or add) any raw or cooked vegetables you have on hand.

Meal Prep

Make the fonio pilaf and crispy chickpeas ahead of time. Store in the refrigerator in an air-tight container for up to 3 days and reheat before preparing your fonio pilaf power bowl.

Nutrition