
Quinoa Vegetable Bowl
Nutrient-packed grain bowl with seasonal vegetables
Ingredients
Instructions
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Cook the quinoaIn a medium saucepan, bring vegetable broth or water to a boil. Add quinoa, reduce heat to low, cover and simmer for about 15 minutes until liquid is absorbed and quinoa is fluffy. Remove from heat and let stand, covered, for 5 minutes.
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Roast the vegetablesPreheat oven to 425°F (220°C). On a large baking sheet, toss sweet potato, bell pepper, zucchini, cherry tomatoes, and red onion with 1 tablespoon olive oil, salt and pepper. Spread in a single layer and roast for 20-25 minutes, stirring halfway through, until vegetables are tender and lightly browned.
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Prepare the chickpeasWhile vegetables are roasting, heat the remaining tablespoon of olive oil in a skillet over medium heat. Add chickpeas, cumin, salt and pepper. Cook for 5-7 minutes, stirring occasionally, until chickpeas are slightly crispy. Set aside.
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Make the tahini dressingIn a small bowl, whisk together lemon juice, tahini, minced garlic, 2 tablespoons water, salt and pepper until smooth. If dressing is too thick, add more water 1 teaspoon at a time until desired consistency is reached.
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Prepare the greensPlace chopped spinach or kale in a large bowl. If using kale, massage it gently with a tiny bit of olive oil and salt to soften the leaves.
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Assemble the bowlsDivide the quinoa among four bowls. Arrange roasted vegetables, chickpeas, and greens on top of the quinoa. Drizzle each bowl with tahini dressing and serve immediately.
Nutritional Information
420
Calories
per serving
15
Protein
grams
62
Carbohydrates
grams
14
Total Fat
grams
1.8
Saturated Fat
grams
10
Fiber
grams
9
Sugar
grams
580
Sodium
milligrams
45
Vitamin C
percent daily value
3.2
Iron
milligrams
Quinoa Vegetable Bowl is Also Known As
Buddha Bowl, Protein Power Bowl, Rainbow Quinoa Bowl, Harvest Quinoa Bowl or Vegan Quinoa Bowl



