Quinoa sweet potato bowl
Delicious and simple nourishing vegetable bowl, with quinoa, sweet potatoes, carrots, and chickpeas.
Equipment
- Parchment Paper or oil
- Small pot to cook the quinoa
Ingredients
- ½ cup quinoa dry
- 2 sweet potatoes medium, orange or purple, cubed
- 10 heirloom carrots small, or large cut in half
- 2 bunches broccolini
- 1 can chickpeas drained and rinsed
- 1 tbsp paprika
- 1 tsp garlic powder
- 1 tbsp dried parsley
- salt and pepper to taste
- olive oil optional, a drizzle
Vegan Ranch Dressing
- ½ cup cashews pre-soaked if needed
- 1 cup vegan yogurt
- 1 tsp dijon mustard
- 1 tsp apple cider vinegar
- 1 tsp maple syrup
- ¾ tsp salt
- 1 tbsp dried parsley
Instructions
- Preheat the oven to 400F and prepare a baking sheet with parchment or oil.
- Add the sweet potato, carrots, broccolini and chickpeas to the sheet pan. Cover with the paprika, garlic powder and dried parsley, concentrating on the chickpeas until they are a completely coated in spices.
- Drizzle with oil, salt and pepper, and place in the oven for 25 minutes, until the sweet potatoes are soft.
- In the meantime, cook the quinoa according to package directions.
- Prepare the ranch dressing by combining all ingredients apart from the parsley in a blender until smooth. Stir in the dried parsley.
- Serve the vegetables over the quinoa, and drizzle with the sauce. Enjoy immediately, or store in the fridge for up to four days.
Notes
- If you have a cashew allergy (or nut allergy), swap them for raw sunflower seeds. You can pre-soak the seeds to make the blending process easier.
- Instead of quinoa, you can also use rice, buckwheat, farro, or couscous.
- Instead of chickpeas, use your favorite beans, tofu cubes, or rehydrated soy protein chunks.
- Sweet potatoes can be swapped for regular potatoes, butternut squash, pumpkin, or even plantain.
- As for other vegetables, you can get as creative as you like! Cauliflower, parsnips, Brussels sprouts - just make sure they cook thoroughly in the oven.
- Finally, you can swap out the sauce. Try this recipe with green goddess dressing, easy peanut sauce, tahini drizzle, or vegan bang bang sauce.
Nutrition
Serving: 1bowl | Calories: 837kcal | Carbohydrates: 126.5g | Protein: 35.9g | Fat: 23.6g | Saturated Fat: 3.6g | Polyunsaturated Fat: 6.1g | Monounsaturated Fat: 9.5g | Sodium: 1696.3mg | Potassium: 1609.3mg | Fiber: 23.1g | Sugar: 25.2g | Vitamin A: 35104.5IU | Vitamin C: 206.6mg | Calcium: 476.8mg | Iron: 10.3mg