Description
A nutrient-packed bowl combining quinoa, roasted sweet potatoes, chickpeas, and fresh vegetables for a wholesome meal.
Ingredients
Scale
- 1 cup cooked quinoa
- 1 cup steamed broccoli
- 1 cup roasted sweet potatoes
- 1 can chickpeas, rinsed and drained
- 1 avocado, sliced
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 lemon, juiced
- Fresh herbs (like parsley or cilantro) for garnish
Instructions
- Prepare the Quinoa: Rinse the quinoa under cold water. In a pot, combine 1 cup of quinoa with 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes until the water is absorbed. Fluff with a fork and set aside.
- Steam the Broccoli: While the quinoa cooks, steam the broccoli until bright green and tender, about 5-7 minutes.
- Roast the Sweet Potatoes: Preheat your oven to 400°F (200°C). Peel and chop sweet potatoes into cubes. Toss with 1 tablespoon of olive oil, salt, and pepper. Spread on a baking sheet and roast for 20 minutes or until tender.
- Prepare the Chickpeas: In a frying pan, heat the chickpeas with the remaining olive oil over medium heat. Season with salt and pepper, cooking until warm and slightly crispy.
- Assemble the Bowl: In a bowl, start with a base of quinoa. Top with steamed broccoli, roasted sweet potatoes, and chickpeas. Add sliced avocado on top.
- Dress the Bowl: Drizzle with lemon juice and sprinkle with fresh herbs for added flavor.
Notes
Customize your bowl with seasonal vegetables or any protein of your choice.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking & Steaming
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 0mg