Roasted Veggie Quinoa Bowl
I love bowls. So satisfying. Double or triple the recipe to pack for lunches the next day. This is another great recipe from I love vegan
2 good sized servings
Ingredients
2 cups broccoli
2 teaspoons olive oil
2 cloves garlic minced
pinch of salt
pinch of black pepper
1.5 cups cooked chickpeas
1 teaspoon olive oil
2 teaspoons sriracha
2 teaspoons soy sauce
1 small sweet potato
1 teaspoon olive oil
1 teaspoon curry powder
1 teaspoon sriracha
pinch of salt
1/4 cup rinsed quinoa
1.5 cups vegetable broth
2 cups kale destemmed and chopped
1 teaspoon olive or coconut oil
juice of 1/4 lime
1/2 teaspoon chili powder
pinch salt
pinch pepper
Instructions
1) Preheat oven to 400 degrees. Line a large baking sheet with parchment paper.
2) Prep veggies. Chop broccoli into medium sized florets, destem and chop kale, scrub and slice sweet potatoes into 1/4 ich wide rounds.
3) Massage the broccoli with oil, garlic, salt and pepper making sure to work the ingredients into the tops. Lay them in a row in center of baking sheet.
4) Using the same bowl, combine chickpeas, oil, sriracha and soy sauce. Spread next to broccoli.
5) Again in the same bowl, combine oil, curry powder, salt and sriracha. Add sweet potatoes and coat well. Lay rounds on remaining third of baking sheet.
6) Bake for 10 minutes. Flip the broccoli and sweet potatoes, and redistribute chickpeas for even cooking. Bake another 8-12 minutes.
7) Rinse and drain quinoa. Add to vegetable broth in a small sauce pan. Bring to a boil over high heat. Turn heat to medium-low, cover and simmer for approximately 15 minutes. Once cooked, fluff with fork.
8) While quinoa is simmering and other ingredients are roasting, preheat a large skillet with 1 teaspoon of oil. Add kale and cook about 5 minutes or until nearly tender. Add salt, chili powder and lime juice. Toss and coat and cook for another minute or 2.
9) Assemble the bowls by scooping 1/2-1 cup quinoa, and 1/2 of the other ingredients in each bowl. Mix it up or leave it separate as desired. Enjoy.