Roasted Veggie Quinoa Bowls
Ingredients
- 1 head broccoli, cut into florets
- 1 bunch asparagus, sliced
- 2 red bell peppers, sliced
- 14 oz chickpeas, rinsed, drained, and dried
- olive or avocado oil, as needed
- 2 garlic cloves, finely minced
- 1 C quinoa
- 1/2 tsp salt, pepper, garlic powder, marjoram, cayenne
- 2 carrots, finely grated
- 2 lemons, zested
- 1 bunch parsley, finely chopped
- 1/2 C sliced almonds, toasted
- 1 bunch lacinto kale, chopped, drizzled with 1/2 tsp EVOO + juice of 1 lemon
Lemon herb tahini
- 1/3 C tahini
- 2 lemons, juiced
- 1 TBSP fresh ginger
- 1 clove garlic
- 1 tsp dried parsley
- 2 tsp liquid aminos or soy sauce
- 1 TBSP sriracha
- 1 tsp maple syrup
Preparation
Drizzle veggies and chickpeas with a small amount of oil. Toss with garlic and a little salt and pepper. Spread on 2 parchment lined baking sheets. Do not overcrowd. Bake on convection roast at 400 (or conventional oven at 425) for 18-20 minutes.
Meanwhile, add quinoa to a medium sauce pan with 2 C water and seasonings. Cook according to package. After 15 minutes, remove from heat and stir in lemon zest, carrot, parsley and almonds. Cover for 2-3 minutes.
Prepare sauce by adding all ingredients to a blender and puréeing until creamy. Add a little water to thin if desired.
Massage kale for 15-30 seconds until tender. Place kale in bowls and top with veggies and quinoa. Add a drizzle of sauce and enjoy.
Tips
This recipe serves 4 and is ideal for meal prep.
