Serves 4 

You’ll need: 4 avocados, peeled and halved; 1 cup quinoa; 410g canned chickpeas, drained; ½ cup sprouts; micro herbs, to serve; black sesame seeds, to garnish; salt and coarsely ground pepper.

How to:

Place the quinoa in a pot with two cups of water. Bring to the boil then reduce to a simmer. Cover and cook for 12 minutes until water is evaporated. Fluff with a fork – the grains should be swollen and glassy.

Cut four of the avocado halves into cubes, keeping the other four halves for serving.

Toss all the ingredients together, season with sea salt and black pepper.

Serve warm, garnished with parsley or micro herbs and half an avocado on each bowl. Serve with lemon wedges and avocado oil.

* Recipe & image by the South African Avocado Growers Association.