Roasted Veggie Quinoa Bowl
Roasted Veggie Quinoa Bowl is a healthy plant-based meal with roasted vegetables and fluffy quinoa.
Ingredients
Garlic Roasted Broccoli
- 2 cups broccoli
- 2 teaspoons olive oil
- 2 cloves garlic minced
- Pinch of salt
Black pepper
- Roasted Sriracha & Soy Sauce Chickpeas
- 1.5 cups cooked chickpeas
- 1 teaspoon olive oil
- 2 teaspoons sriracha
- 2 teaspoons soy sauce
Curry Roasted Sweet Potatoes
- 1 small sweet potato
- 1 teaspoon olive oil
- 1 teaspoon curry powder
- 1 teaspoon sriracha
- Pinch of salt
Quinoa
- ¾ cup quinoa rinsed
- 1.5 cups vegetable broth
Chili-Lime Kale
- 2 cups kale destemmed and chopped
- 1 teaspoon oil
- Juice of ¼ lime
- ½ teaspoon chili powder
- Pinch of salt
- Pinch of black pepper
Optional
- Lime wedges
- Avocado
- Hummus
- Red pepper flakes
- Guacamole
Instructions
- Preheat oven to 400°F (200°C) and line a large baking sheet with parchment paper.
- Prepare vegetables: cut broccoli into florets, slice sweet potato into rounds, and chop kale.
- Toss broccoli with olive oil, garlic, salt, and pepper. Spread on one section of the baking sheet.
- In the same bowl, mix chickpeas with oil, sriracha, and soy sauce. Spread next to broccoli.
- Toss sweet potato with oil, curry powder, sriracha, and salt. Place on the remaining section of the tray.
- Bake for 10 minutes, then flip vegetables and stir chickpeas. Bake another 8–12 minutes until tender.
- Meanwhile, cook quinoa by combining it with vegetable broth in a pot. Bring to a boil, then simmer covered for 12–15 minutes until fluffy.
- In a bowl, massage kale with oil, lime juice, chili powder, salt, and pepper until softened.
- Assemble the Roasted Veggie Quinoa Bowl by adding quinoa, roasted vegetables, chickpeas, and kale.
- Top with avocado, hummus, or lime if desired and serve.
Notes
- Swap quinoa with brown rice or couscous.