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Roasted Chickpea and Vegetable Quinoa Bowls (Meatless/GF)


  • Author: Melissa Griffiths-Bless this Mess
  • Prep Time: 5 mins
  • Cook Time: 20 mins
  • Total Time: 25 minutes
  • Yield: 4 1x

Description

Quick and easy roasted chickpea and vegetable 1uinoa bowl is gluten free, meatless and full of vegetables.


Scale

Ingredients

  • 1 can chickpeas (garbonzo beans), drained and rinsed
  • 1 cup chopped carrots, peeled and cut on the bias
  • 1 cup chopped beets, peeled
  • 1 cup sugar snap peas
  • 1 cup asparagus
  • 1 cup sweet potatoes, peeled and cubed
  • Olive oil
  • Kosher salt and pepper
  • Cooked quinoa
  • Fresh lemon

Instructions

  1. Preheat the oven to 425 degrees.
  2. Place the chickpeas and the vegetables on a rimmed baking sheet. Drizzle with olive oil and then sprinkle well with salt and pepper. Roast in a hot oven until the beets and sweet potatoes are fork tender (about 20 minutes).
  3. Serve the roasted vegetables and chickpeas over hot cooked quinoa. Adjust the salt and pepper to taste and add plenty of fresh lemon juice before serving. It’s also delicious with a little hot sauce.

Notes

  • I didn’t love quinoa until I started buying the prewashed kind and then cooked it in chicken stock. It tastes a million times better when those two things happen.
  • Feel free to make a bunch and divide it out for multiple lunches that week. It reheats very well!
  • Don’t be shy with the lemon juice and salt and pepper, they are your only seasonings so you need to have enough of them.
  • Category: Main Dish
  • Method: Roast
  • Cuisine: American

Nutrition

  • Calories: 521
  • Sugar: 9.7g
  • Sodium: 387.4mg
  • Fat: 9g
  • Carbohydrates: 87.9g
  • Protein: 25.3g

Keywords: Chickpeas, Gluten Free, Vegetarian, Vegetables