Roasted Vegetable Quinoa Bowl

Name: Roasted Vegetable Quinoa Bowl
Total time: 40 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 1 cup dry quinoa; 1 can chickpeas; 2 medium carrots; 1 medium red onion; 2 cups Brussels sprouts; 3 tbsp olive oil; 1 tbsp balsamic vinegar; 2 tsp dried oregano; Salt and black pepper to taste; Fresh parsley for garnish

Hearty quinoa topped with caramelized root vegetables, chickpeas, and fresh herbs.

40 min · Beginner · 460 cal · 15g protein · $1.90/serving · Mediterranean

Vegan Healthy Meal Prep

40minutes

4servings

460calories

15gprotein

$1.90per serving

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Ingredients (serves 4)

1 cup dry quinoa
1 can chickpeas
2 medium carrots
1 medium red onion
2 cups Brussels sprouts
3 tbsp olive oil
1 tbsp balsamic vinegar
2 tsp dried oregano
Salt and black pepper to taste
Fresh parsley for garnish

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Instructions

1
Preheat oven to 400 F.
2
Cook quinoa in salted water for 15 minutes until fluffy.
3
Cut carrots into 1-inch pieces, red onion into wedges, trim Brussels sprouts in half.
4
Toss vegetables and drained chickpeas with olive oil, oregano, salt, and pepper.
5
Spread on a baking sheet and roast for 25 minutes until caramelized and tender.
6
Divide warm quinoa among bowls, top with roasted vegetables and chickpeas.
7
Drizzle with balsamic vinegar and garnish with fresh parsley.