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Roasted Veggie Quinoa Bowl Recipe

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4.3 from 10 reviews

This vibrant Roasted Veggie Quinoa Bowl features perfectly roasted broccoli, spiced chickpeas, and curry-coated sweet potatoes, layered with fluffy quinoa and sautéed kale. Enhanced with a tangy lime and chili seasoning, this nutritious bowl is a balanced, flavorful vegetarian meal ready in just 30 minutes, offering a delicious way to enjoy wholesome vegetables with a fiery kick.

Ingredients

Roasted Vegetables

  • 2 cups broccoli florets
  • 2 tsp olive or canola oil
  • 2 cloves garlic, minced
  • Pinch of salt
  • Black pepper to taste

Chickpeas

  • 1.5 cups cooked chickpeas
  • 1 tsp olive or canola oil
  • 2 tsp sriracha
  • 2 tsp soy sauce

Sweet Potato

  • 1 small sweet potato, sliced into ¼ inch rounds
  • 1 tsp olive or canola oil
  • 1 tsp curry powder
  • 1 tsp sriracha
  • Pinch of salt

Quinoa

  • ¾ cup quinoa, rinsed
  • 1.5 cups vegetable broth

Kale

  • 2 cups packed kale, destemmed and chopped
  • 1 tsp olive, coconut, or canola oil
  • Juice of ¼ lime
  • ½ tsp chili powder
  • Pinch of salt
  • Pinch of black pepper

Optional Toppings

  • Lime wedges
  • Avocado slices
  • Hummus
  • Red pepper flakes
  • Guacamole

Instructions

  1. Preheat and prepare baking sheet: Preheat the oven to 400°F (204°C) and line a large baking sheet with parchment paper to ensure easy cleanup and prevent sticking.
  2. Prepare vegetables: Chop broccoli into medium florets, destem and chop kale, and scrub then slice the sweet potato into ¼-inch thick rounds, preparing them for roasting and cooking.
  3. Season broccoli: Massage the broccoli florets with 2 tsp oil, minced garlic, a pinch of salt, and black pepper, ensuring the flavors fully coat the tops and crevices. Arrange the broccoli in a row down the center third of the baking sheet.
  4. Prepare chickpeas: In the same bowl, toss chickpeas with 1 tsp oil, 2 tsp sriracha, and 2 tsp soy sauce. Spread the chickpeas in a row next to the broccoli on the baking sheet.
  5. Season sweet potatoes: Using the same bowl, mix 1 tsp oil, 1 tsp curry powder, 1 tsp sriracha, and a pinch of salt. Add the sweet potato rounds and toss well to coat. Arrange them in the remaining third of the baking tray.
  6. Roast vegetables: Bake all vegetables and chickpeas for 10 minutes. Then, flip the broccoli and sweet potatoes and redistribute the chickpeas for even roasting. Continue baking for an additional 8 to 12 minutes until tender and caramelized.
  7. Cook quinoa: While roasting, rinse quinoa thoroughly. Combine rinsed quinoa and vegetable broth in a small saucepan and bring to a boil over high heat. Reduce heat to medium-low, cover, and simmer for about 15 minutes until quinoa is tender and liquid absorbed. Fluff with a fork and set aside.
  8. Sauté kale: Heat 1 tsp oil in a large skillet over medium heat. Add chopped kale and cook for approximately 5 minutes until nearly tender. Season with salt, chili powder, and lime juice. Toss to coat and cook for another 2 to 3 minutes until kale is flavorful and tender.
  9. Assemble bowls: Divide the quinoa between two bowls (½ to 1 cup each). Top with half the roasted broccoli, half the chickpeas, half the sautéed kale, and half the roasted sweet potatoes. Serve as is or mixed together.
  10. Add toppings: Optional toppings like lime wedges, avocado slices, hummus, red pepper flakes, or guacamole can be added according to preference for extra flavor and texture.

Notes

  • Ensure the quinoa is thoroughly rinsed to remove any bitterness before cooking.
  • Adjust sriracha quantities based on your preferred spice level.
  • For a gluten-free version, use tamari instead of soy sauce.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
  • Feel free to substitute kale with spinach or Swiss chard for variety.

Find it online: https://dishcooks.com/roasted-veggie-quinoa-bowl-recipe/