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.
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!)
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Roasted Spring Vegetable and Chickpea Quinoa Bowl
Ingredients
- 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
Instructions
- 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.
