Roasted Vegetable and Chickpea Quinoa Bowl
Savor the goodness of roasted vegetables and protein-packed chickpeas in this flavorful Roasted Vegetable and Chickpea Quinoa Bowl. With a preparation time of approximately 40 minutes, you can enjoy a wholesome and satisfying vegan dinner that's filled with nourishing ingredients.
Roasted vegetables offer a medley of vitamins, minerals, and antioxidants, supporting overall health and reducing the risk of chronic diseases. Chickpeas provide plant-based protein, fiber, and essential minerals, promoting satiety, healthy digestion, and optimal muscle function.
• 1 cup cooked quinoa
• 1 can (14 ounces) chickpeas, drained and rinsed
• 1 red bell pepper, sliced
• 1 zucchini, sliced
• 1 yellow squash, sliced
• 1 red onion, sliced
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• Fresh parsley or cilantro, for garnish
• Lemon wedges, for serving
HOW TO MAKE IT
1) Preheat the oven to 400°F (200°C).
2) In a large baking sheet, toss the sliced red bell pepper, zucchini, yellow squash, and red onion with olive oil, ground cumin, paprika, garlic powder, salt, and pepper.
3) Spread the vegetables out in a single layer on the baking sheet and roast in the preheated oven for 25-30 minutes, or until they are tender and slightly caramelized.
4) In a separate pan, heat the drained and rinsed chickpeas over medium heat for 5-6 minutes, until they are heated through.
5) To assemble the quinoa bowl, divide the cooked quinoa among serving bowls. Top with the roasted vegetables and chickpeas.
6) Garnish with fresh parsley or cilantro and serve with lemon wedges for an extra burst of flavor.
7) Enjoy the nourishing and delicious Roasted Vegetable and Chickpea Quinoa Bowl as a satisfying vegan dinner that combines the goodness of roasted vegetables, protein-packed chickpeas, and nutritious quinoa.