Description
Delicious and nutritious Roasted Veggie Quinoa Bowls featuring a medley of roasted brussels sprouts, broccoli, and chickpeas, served over fluffy quinoa and drizzled with a tangy tahini dressing. Perfect for a wholesome vegetarian meal packed with flavor and texture.
Ingredients
Scale
Roasted Vegetables
- 1 pound brussels sprouts, halved
- 12 ounces broccoli florets
- 1 15-ounce can chickpeas, drained and rinsed
- 2 tablespoons avocado oil (divided)
- 2 tablespoons balsamic vinegar (divided)
- Garlic salt, to taste
- Pepper, to taste
Quinoa
- 1 cup dry quinoa
- 2 cups water
Tahini Dressing
- 1/2 cup tahini
- 2 tablespoons red wine vinegar
- 2 tablespoons yellow mustard
- Lemon juice, to taste
- 1 teaspoon oregano
- 1/2 teaspoon garlic salt
- Pepper, to taste
- Water, as needed to thin dressing
Garnish
- Flat leaf parsley, for serving
- Lemon wedges, for serving
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) and line two baking sheets with parchment paper to prepare for roasting the vegetables.
- Prepare Brussels Sprouts: Place the halved brussels sprouts on one baking sheet. Drizzle with 1 tablespoon of avocado oil, 1 tablespoon of balsamic vinegar, garlic salt, and pepper. Toss them well to coat evenly, then spread them out in a single layer with the cut side down for optimal roasting.
- Prepare Broccoli and Chickpeas: On the second baking sheet, spread the broccoli florets and drained chickpeas. Drizzle with the remaining 1 tablespoon of avocado oil and 1 tablespoon balsamic vinegar, then season with garlic salt and pepper. Toss to coat evenly and spread out in a single layer.
- Roast Vegetables: Place both baking sheets in the oven. Roast for 15 minutes initially. After 15 minutes, toss the broccoli and chickpeas gently, but leave the brussels sprouts cut side down. Swap the position of the racks to ensure even cooking, then roast for an additional 5-10 minutes until the vegetables are nicely charred and tender. Remove from the oven.
- Cook Quinoa: While the veggies roast, rinse the quinoa under cold water. Add the quinoa and 2 cups of water to a pot and bring to a boil. Once boiling, cover and reduce the heat to low. Simmer gently for about 20 minutes or until all the water is absorbed and the quinoa is fluffy and cooked through.
- Prepare Tahini Dressing: In a bowl, whisk together the tahini, red wine vinegar, yellow mustard, lemon juice, oregano, garlic salt, and pepper. Gradually add water, a tablespoon at a time, until the dressing reaches your desired consistency. Taste and adjust seasoning, adding more vinegar or lemon juice if preferred.
- Assemble Bowls: Divide the cooked quinoa among four bowls. Top each bowl with the roasted brussels sprouts, broccoli, and chickpeas. Drizzle generously with the tahini dressing. Garnish with chopped flat leaf parsley and serve with lemon wedges on the side for added brightness. Enjoy your healthy and satisfying meal!
Notes
- For a nuttier flavor, toast the quinoa lightly before cooking.
- Use fresh lemon juice for the best dressing flavor.
- Leftover roasted veggies can be stored in the refrigerator for up to 3 days.
- To make this recipe vegan, ensure the tahini and mustard do not contain honey or dairy.
- Feel free to substitute avocado oil with olive oil if preferred.
