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Roasted Spring Vegetable and Chickpea Quinoa Bowl

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4

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.
A quinoa bowl filled with crunchy chickpeas, spring vegetables and topped with a goddess dressing and toasted almonds.