Roasted Veggie Bowls
Simple, delicious and nourishing Roasted Veggie Bowls. The perfect plant-based meal. These bowls are wholesome, fiber-rich and loaded with veggies. They are also easy to make and incredibly FLAVORFUL.
Prep Time 5 minutes mins
Cook Time 40 minutes mins
Total Time 45 minutes mins
Course Main Course, Salad
Cuisine Mediterranean
ROASTED VEGETABLES AND CHICKPEAS:
- 2 cups broccoli florets
- 1½ cup new potatoes, halved or quartered (depending on their size)
- 1 medium/big carrot, thinly sliced
- ½ cup cooked chickpeas, drained and rinsed
- 1 Tbsp olive oil
- ½ tsp sea salt
- ½ tsp garlic powder
- ½ tsp smoked paprika
QUINOA:
- ¼ cup uncooked quinoa
- 2 Tbsp finely chopped chives
- 1 tsp lemon juice
- 1 tsp olive oil, optional
- ⅛ tsp garlic powder
- Big pinch of sea salt
TAHINI-WHITE WINE VINEGAR DRESSING:
- 2 Tbsp tahini
- 2 Tbsp water
- 1 Tbsp white wine vinegar
- 2 tsp nutritional yeast
- 1 tsp Dijon mustard
- 1 tsp coconut nectar or maple syrup
- Big pinch of sea salt
TO SERVE:
- 2 big handfuls of spinach, chopped
- ½ Hass avocado, chopped or thinly sliced
ROASTED VEGETABLES
Preheat the oven to 375 °F / 190 °C.
Place chopped vegetables on a baking sheet. Pat dry the chickpeas with a paper towel and add them to the baking sheet. Add oil and spices and use your hands (or a big spoon) to mix everything up. Make sure the veggies are well coated.
Roast in the oven for 20 minutes, stir and roast for another 15-20 minutes. Until the vegetables are cooked: tender with beautiful brown edges.
QUINOA
While the vegetables are in the oven, cook the quinoa.
Rinse well, add it to a small saucepan and cover it with lots of water. Bring it to a boil, then lower the heat and simmer for 15 - 20 minutes; until tender.
Drain the quinoa, add it to a medium bowl and combine it with the chives, lemon juice, garlic powder and salt.
Keyword buddha bowl, plant based recipes, quinoa, roasted vegetables, sheet pan dinner, vegan dinner