Roasted Spring Vegetable and Chickpea Quinoa Bowl

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Roasted Spring Vegetable Quinoa Bowl

Rejoice in spring produce with this roasted vegetable quinoa bowl, drizzled with goddess dressing and packed with flavorful green veggies, hearty roasted chickpeas, and crunchy toasted almonds.

Roasted Spring Vegetable and Chickpea Quinoa Bowl

Quinoa bowls are an easy, tasty, and vegetarian friendly way to pack a big protein punch in a meal. I love quinoa because it’s fluffy and light, but also filling, thanks to its high protein content.

Roasted Spring Vegetable Quinoa Bowl

The secret to this roasted veggie bowl is the roasted chickpeas. If you’ve never roasted chickpeas before, let this be your moment – when you roast chickpeas, not only do they get a delicious crunch to the outside, they’re starchy and hearty on the inside, like a potato. You won’t be left unsatisfied after that combo!

Here, I use my go-to pre-made vegan goddess dressing, because I have not yet been able to make a homemade one that tastes just as good (plus, pre-made is convenient!) I love the one by Gotham Greens.

I love the nuttiness from the toasted almonds with the tender vegetables and light arugula. Altogether, this is a must-make quinoa bowl that can certainly be made year-round, but can also be swapped for seasonal vegetables (I can totally see a zucchini and tomato version during the summertime!)

Roasted Spring Vegetable Quinoa Bowl

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Roasted Spring Vegetable and Chickpea Quinoa Bowl

A quinoa bowl filled with crunchy chickpeas, spring vegetables and topped with a goddess dressing and toasted almonds.
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Servings: 4


  • 1 pound asparagus
  • 12 ounces trimmed green beans
  • 1 15.5 ounce can of chickpeas drained and rinsed
  • olive oil to drizzle
  • garlic powder
  • salt and pepper
  • 1 cup dry quinoa
  • 4 cups baby arugula
  • 1/3 cup slivered almonds
  • vegan goddess dressing I love Gotham Greens' brand


  • Preheat the oven to 425degrees.
  • On a large rimmed baking sheet, lay out the asparagus, string beans, and chickpeas. Drizzle the vegetables and chickpeas with olive oil, toss to coat, and then dust lightly with garlic powder and season with salt and pepper. Roast for 20-25 minutes or until all the vegetables are fork-tender and slightly browned, shaking the pan after 10minutes.
  • Meanwhile, place the quinoa and 2 cups water in a medium pot and bring to a boil. Once boiling, cover, and cook for 15 minutes or until water is absorbed and quinoa is fluffy and cooked.
  • Add the almonds to a small skillet over medium heat and cook, shaking the pan every 30 seconds, until almonds and golden brown and toasted. Set aside in a bowl.
  • Divide the quinoa and arugula into bowls. Top with the roasted vegetables and chickpeas. Drizzle with goddess dressing and sprinkle with almonds. Serve.

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made the roasted veggie green enchiladas 🥑 from @thedefineddish cookbook and despite only buying one can of diced green chiles instead of four, it was amazing! 👏🏼 perfect cold day dinner 🥶 looking forward to cooking more from this cookbook! has anyone else made anything from it? what should we try next?? 👇🏼

#thedefineddish #defineddish #enchiladas #vegetariandinner #vegetarianmeals

we’re flying back to new jersey on friday and already starting to miss it here in florida ☀️ the weather’s nice, but I’ll most miss all the time spent with our family together 🙏🏼 for the past (almost) 2 years, we’ve spent a lot of time in florida with my family and that’s been the silver lining of the pandemic 🙏🏼 right now, my grandmother is here and that time is extra special. I don’t think I’d ever have the chance to be with her for this amount of time otherwise, and I am so, so grateful for it 👵🏼💓 photos by @karlakorn 📸 ...