Step 1: Roast the Chickpeas

• Preheat your oven to 400°F (200°C).
• In a bowl, toss chickpeas with olive oil, jerk seasoning, smoked paprika, garlic powder, and salt until evenly coated.
• Spread chickpeas on a baking sheet in a single layer.
• Roast for 20–25 minutes, shaking the pan halfway through, until golden and slightly crispy.
• Pro Tip: For extra crunch, broil the chickpeas for the last 2 minutes, but watch carefully to avoid burning.

Cook quinoa brown rice mix

• Wash quinoa and brown rice
• Add quinoa, brown rice, water/broth, and salt to the stovetop pot or Instant Pot.

Roast the Pepper (Optional)

• Roast in the oven for 20 minutes, dice, and add it to the rice mix.

  Roast in Air Fryer at 400°F (200°C)for 12-15 mins

  Let cool slightly.

  Peel the skin if desired (makes it softer and smoother).

  Slice or dice and fold into your cooked quinoa + brown rice.
• Stovetop Method
• Bring to a boil

  Reduce to low, cover, and cook 35–40 minutes

  Rest 5–10 minutes covered, then fluff

Instant Pot Method (Fast)

• Pressure cook on High for 22 minutes

  Natural release for 10 minutes, then vent

  Fluff with a fork

  (Brown rice takes longer, quinoa cooks quicker — 22 mins is the sweet spot where both finish perfectly without mushiness.)
• Pro Tip: Rinse quinoa well to remove bitterness (important).

Step 2: Prepare the Base & Veggies

• While the chickpeas roast, quinoa, and brown rice .
• Prepare the shredded cabbage & carrot slaw, cucumber, and avocado.
• Make creamy Jerk Coconut Avocado Crema:
• Blend avocado, coconut milk, oil, water, and jerk seasoning for a creamy dressing drizzle.

Step 3: Assemble the Bowl

• Assemble as desired.
• Finish with avocado slices, fresh avocado, and creama

Step 4: Serve & Enjoy

• Drizzle with extra lime juice or hot sauce if desired.
• Serve immediately for the best texture, though this bowl keeps well in the fridge for 3–4 days—perfect for meal prep!