Roasted Veggie Quinoa Bowl

This is my go-to vegetarian, cheap, and easy meal. It hits all these points while being nutritious and delicious. Also, my kids eat it without complaints and that’s always a win.

Roasted Veggie Quinoa Bowl

Ingredients

  • 1 bunch broccoli, cut into florets or bite sized pieces
  • 2 medium sweet potatoes,  peeled and diced
  • 1 can chickpeas, drained (or 1 cup dried and cooked)
  • 1 cup qunioa
  • 1 tbsp olive oil
  • kosher salt and pepper to taste

Method

  1. Preheat your oven to 400. Place chopped broccoli and sweet potatoes in a large bowl and drizzle them with the oil,  toss in some salt and freshly ground pepper. Mix well to coat all veggies.
  2. Line a large baking sheet with foil and dump the bowl full of veggies onto it, spreading into an even layer.  Pop in the oven for 15 minutes.
  3. Meanwhile, start your quinoa cooking according to package directions.
  4. After 15 minutes take the tray out of the oven and add the chickpeas.  Pop back in the oven for another 5 minutes or until the sweet potatoes are cooked all the way through and the chickpeas are a little bit toasty.
  5. Serve in a bowl with a portion of Quinoa in the bottom and the roasted veggies on top. I like to top it with a bit of Chili Tahini dressing (recipe follows) or a sweet Maple Tahini dressing (recipe also follows), or just plain tahini, if I’m being totally honest.

Chili Tahini Dressing

Ingredients 

  • 1/4 cup tahini
  • 1 tsp sambal olek (or chili sauce)
  • 1 tbs rice vinegar
  • 1 tsp soy sauce

Mix all ingredients gently.

Maple Tahini Dressing

Ingredients 

  • 1/4 cup tahini
  • 1 tbsp maple  syrup
  • 1 tsp soy sauce

Mix all ingredients gently.

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