Nourishing Quinoa Bowl

Roasted veggies add extra flavor and healthy ingredients to this delicious bowl.

 

Adapted from simplyquinoa.com.

Makes 4 servings

Shopping List

  • 1 Sweet potato
  • 2 beets
  • 1 head broccoli
  • 1 bunch kale
  • Can chick peas
  • Quinoa
  • Hummus
  • Cashews, unsalted
  • Tahini (found in kosher section or by nut butters)
  • Avocado

Prep Ahead Checklist

  • Roast vegetables
  • Soak cashews
  • Make cashew dressing
  • Cook quinoa using instructions on box

Ingredients

  • 1 cup sweet potato, roasted, cut into 1" pieces
  • 1 cup beets (about 2 beets), roasted*, cut into 1" pieces
  • 1 cup broccoli florets, roasted
  • 2 tablespoons olive oil for roasting veggies above
  • 2 cups kale, torn off spine and cut into small pieces
  • ⅔ cup chickpeas from can, rinsed/drained
  • ½ cup cooked quinoa
  • 1 teaspoon paprika
  • Salt & pepper to taste
  • Fresh herbs to garnish, optional

Cashew dressing (makes 12 servings)

  • ½ cup unsalted cashews, soaked for at least 4 hours in 2 cups water
  • 1 cup water
  • 2 tablespoons tahini
  • 2 garlic cloves
  • 2 tablespoons cooked quinoa
  • Salt & pepper to taste

Instructions

  1. Preheat oven to 425*. Toss chunks of sweet potatoes, beets and broccoli in mixture of 2 tbls. olive oil and a pinch of salt and pepper. Roast for 20-25 minutes or until soft.
  2. While vegetables are cooking, toss kale, chickpeas with paprika, salt and pepper. Set aside.
  3. Make cashew dressing: drain soaked cashews and combine all ingredients in a blender or food processor until blended well.
  4. Transfer vegetables to a plate or large bowl and arrange as desired. Add quinoa, chickpeas, avocado and hummus to the plate.
  5. Drizzle with 2 tbls cashew dressing, toss together, top with fresh herbs and enjoy!

Nutrition Facts per Serving of Quinoa Bowl with 2-3 Tbls Cashew Dressing: 386 calories, 15 grams fat, 194 mg sodium, 52 grams carbs, 8 grams sugars, 12 grams fiber, 14 grams protein