Vegan quinoa bowl with Roasted Veggies and Avocado Sauce is made with oven roasted beets, sweet potatoes, cauliflower, asparagus and pan toasted chickpeas, served over a fluffy bed of quinoa and drizzled with a creamy and flavorful avocado dressing…
Ingredients [ For 4 to 5 people ] [ Preparation time : 22 minute – Cooking time : 25 minutes ]
- 1 cup quinoa
- 2 teaspoons extra virgin olive oil
- 2 cups vegetable broth
- 3 beets peeled and cut into 1-inch cubes
- 1 large or 2 small sweet potatoes peeled and cut into 2-inch cubes
- 1 head cauliflower cut into florets
- 1 pound asparagus thick ends cut off
- salt to taste
- few tablespoons extra virgin olive oil
- 1 and 1/2 cups chickpeas
- For the dressing:
- 1/2 avocado
- 2 tablespoons lemon juice
- 2 tablespoon extra virgin olive oil
- 1-2 cloves garlic minced
- 1/4 cup coconut milk
- 1/4 cup water or more depending on desired consistency
- salt to taste
Preparation Method
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Preheat oven to 425 degrees F.
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Heat pot over medium heat, add 2 teaspoon olive oil and quinoa.
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Toast for a few minutes until quinoa starting to brown.
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Add vegetable broth, bring to a boil, reduce heat and simmer, covered 15-20 minutes until quinoa cooked through.
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Separately toss each of the veggies with a drizzle of olive oil (just to coat them) and salt to taste.
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Place in single layer on baking sheet and roast in preheated oven until cooked through.
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The beets and sweet potatoes with need 40-45 minutes, the asparagus will need 20 minutes and the cauliflower will need 25 mins.
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Heat pan over medium heat and add 1 teaspoon olive oil. Add chickpeas and toast until browned.
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In a blender combine the ingredients for the dressing and process until smooth.
Enjoy it!!
Source Content
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