Go Back
Print

Veggie Quinoa Bowl with Chickpeas

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 servings
Calories 520
A hearty and colorful plant-based bowl combining quinoa, roasted vegetables, and chickpeas, topped with flavorful sauces and toppings.

Ingredients

Grains

  • 2 cups quinoa (rinsed if not pre-rinsed)

Canned Goods

  • 2 14oz cans chickpeas (drained)

Vegetables

  • 2 crowns broccoli (cut into florets)
  • 1.5 large head cauliflower (cut into florets)

Aromatics & Oils

  • 3 cloves garlic (finely minced or microplaned)
  • 4 Tablespoons Avocado oil

Seasonings

  • 1 Tablespoon Homemade Italian Seasoning (see note)
  • 1 teaspoon Sea salt
  • to taste Black pepper

Sauces & Toppings

  • 1 cup Vegan Roasted Red Pepper Sauce
  • a drizzle extra-virgin olive oil
  • a squeeze lemon juice
  • fresh basil (for garnish)
  • a spicy condiment like chili crunch chili crunch (optional)

Instructions 

  • Prepare the Vegan Roasted Red Pepper Sauce or set aside.
  • Cook quinoa: rinse if needed, then simmer in 3 cups water with 1 tsp salt for 15 minutes, then rest covered for 10 minutes.
  • Preheat oven to 425°F. Roast chickpeas with garlic, 2-3 tbsp avocado oil, salt, and pepper on one sheet; roast vegetables with oil, Italian seasoning, salt, and pepper on another for 15-25 minutes until browned.
  • Assemble bowls with quinoa, chickpeas, roasted vegetables, and top with sauce, olive oil, lemon, basil, and chili crunch.

Notes

Feel free to customize toppings and spice levels to your preference.
Calories: 520kcal
Cost: $15
Course: Main Course
Cuisine: Vegetarian
Keyword: Chickpeas, quinoa, Vegetables