Quinoa Sweet Potato Bowl
Ingredients
- 1/2 cup quinoa dry
- 2 sweet potatoes medium, orange or purple, cubed
- 10 heirloom carrots small, or large cut in half
- 2 bunches broccolini
- 1 can chickpeas drained and rinsed
- 1 tbsp paprika
- 1 tsp garlic powder
- 1 tbsp dried parsley
- salt and pepper to taste
- olive oil optional, a drizzle
Vegan ranch dressing
- 1/2 cup cashews pre-soaked if needed
- 1 cup vegan yogurt
- 1 tsp dijon mustard
- 1 tsp apple cider vinegar
- 1 tsp maple syrup
- 3/4 tsp salt
- 1 tbsp dried parsley
Preparation
Preheat the oven to 400F and prepare a baking sheet with parchment or oil.
Add the sweet potato, carrots, broccolini and chickpeas to the sheet pan. Cover with the paprika, garlic powder and dried parsley, concentrating on the chickpeas until they are completely coated in spices.
Drizzle with oil, salt and pepper, and place in the oven for 25 minutes, until the sweet potatoes are soft.
In the meantime, cook the quinoa according to package directions.
Prepare the ranch dressing by combining all ingredients apart from the parsley in a blender until smooth. Stir in the dried parsley.
Serve the vegetables over the quinoa, and drizzle with the sauce.
Tips
Enjoy immediately, or store in the fridge for up to four days.
