Veggie Quinoa Power Bowl
PRINT RECIPE PIN RECIPEServings: 5
INGREDIENTS
- 2 cups uncooked quinoa
- 4 cups water vegetable broth or bone broth
- 2 sweet potatoes peeled and diced
- 1 small onion chopped
- 3 cups broccoli florets
- 3 cups cauliflower florets
- 1 red bell pepper diced
- 1 (15oz) can chickpeas drained and rinsed
- 2-3 Tablespoons olive oil
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper
- ½ teaspoon garlic powder
- 5-8 Tablespoons garlic hummus
- Cilantro, parsley, or salad dressing for serving
INSTRUCTIONS
- Preheat oven to 425°F. Grease a large sheet pan lightly with a drizzle of olive oil.
- In a large mixing bowl, combine the sweet potatoes, chickpeas, onion, cauliflower and broccoli with olive oil, sea salt, black pepper and garlic powder. Spread the vegetables out onto the prepared pan in an even layer. Roast in the oven for 35-45 minutes, stirring every 15 minutes.2 sweet potatoes, 1 small onion, 3 cups broccoli florets, 3 cups cauliflower florets, 1 red bell pepper, 1 (15oz) can chickpeas, 2-3 Tablespoons olive oil, 1 teaspoon kosher salt, ¼ teaspoon black pepper, ½ teaspoon garlic powder
- While vegetables are roasting, bring the water, veggie broth or bone broth to a boil in a medium saucepan with the quinoa. Turn heat down and simmer on medium-low for approximately 15 minutes.2 cups uncooked quinoa, 4 cups water
- Divide quinoa evenly into dishes and topped with veggies when they're done cooking. Top with cilantro and 1-2 tablespoons of garlic hummus.
- Drizzle with your favorite salad dressing if desired or make homemade herb vinaigrette, chipotle vinaigrette, or basil pesto.
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