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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 nutritious vegan bowl combining quinoa, roasted vegetables, chickpeas, and flavorful red pepper sauce, perfect for a wholesome meal.

Ingredients

Grains

  • 1.5 cups quinoa (rinsed)
  • Sea salt Sea salt
  • 2 14oz cans chickpeas (drained)
  • 3 cloves garlic (finely minced or microplaned)
  • Avocado oil Avocado oil
  • Black pepper Black pepper
  • 2 crowns broccoli (cut into florets)
  • 1/2 large head cauliflower (cut into florets)
  • 1 Tablespoon Homemade Italian Seasoning (see note)
  • 1 cup Vegan Roasted Red Pepper Sauce

Extra toppings

  • a drizzle of extra-virgin olive oil extra-virgin olive oil
  • a squeeze of lemon juice lemon juice
  • fresh basil fresh basil
  • a spicy condiment like chili crunch chili crunch (optional)

Instructions 

  • Prepare the vegan roasted red pepper sauce or set aside.
  • Cook quinoa: rinse, then simmer in 3 cups water with 1 tsp salt for 15 minutes, then let sit covered for 10 minutes before fluffing.
  • Preheat oven to 425°F. Roast chickpeas and vegetables on separate pans with oil, salt, pepper, and Italian seasoning for 25-30 minutes until browned.
  • Assemble bowls with quinoa, chickpeas, roasted vegetables, and top with red pepper sauce and optional toppings.

Notes

You can prepare the sauce in advance and customize toppings to your preference.
Calories: 520kcal
Cost: $15
Course: Main Course
Cuisine: vegan
Keyword: Chickpeas, quinoa, Vegetables