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
- 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.
- While vegetables are cooking, toss kale, chickpeas with paprika, salt and pepper. Set aside.
- Make cashew dressing: drain soaked cashews and combine all ingredients in a blender or food processor until blended well.
- Transfer vegetables to a plate or large bowl and arrange as desired. Add quinoa, chickpeas, avocado and hummus to the plate.
- 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