Roasted Veggie Quinoa Bowls
These Roasted Veggie Quinoa Bowls make the best vegan lunch or dinner! Topped with a mustard tahini dressing for the perfect bite!
Equipment
Ingredients
FOR THE BOWLS
- 1 pound brussels sprouts halved
- 12 ounces broccoli florets
- 1 15-ounce can chickpeas drained & rinsed
- 2 tablespoons avocado oil separated
- 2 tablespoons balsamic vinegar
- garlic salt
- pepper
- 1 cup quinoa dry
- flat leaf parsley for serving
- lemon wedges for serving
FOR THE DRESSING
- 1/2 cup tahini
- 2 tablespoons red wine vinegar
- 2 tablespoons yellow mustard
- lemon juice to taste
- 1 teaspoon oregano
- 1/2 teaspoon garlic salt
- pepper to taste
- water as needed
Instructions
- Preheat the oven to 425 degrees and line 2 baking sheets with parchment paper.
- Add the halved brussels sprouts to one of the baking sheets and drizzle with 1 tablespoon of oil, 1 tablespoon of balsamic vinegar, garlic salt & pepper. Toss to coat and spread in an even layer, cut side down.
- Add the broccoli and chickpeas to the other baking sheet and drizzle with 1 tablespoon of oil, 1 tablespoon of balsamic vinegar, garlic salt & pepper. Toss to coat and spread in an even layer.
- Place the baking sheets in the oven for 15 minutes. After 15 minutes, toss the broccoli & chickpeas (leave the sprouts face down) and alternate the racks the veggies are on. Roast for 5-10 more minutes or until charred. Remove from the oven.
- While the veggies are roasting, add the quinoa to a pot with 2 cups of water. Bring to a boil, cover, lower the heat and simmer for 20 minutes - or until the liquid is absorbed and the quinoa is cooked through.
- Add all of the dressing ingredients to a bowl and whisk to combine. Add water as needed to thin. Taste and adjust the seasonings as needed - I always add extra vinegar.
- To assemble, add quinoa to each bowl. Top with the veggies, chickpeas and a drizzle of tahini sauce. Top with parsley and enjoy.
Video
Nutrition
Calories: 588kcal | Carbohydrates: 67g | Protein: 23g | Fat: 29g