Ingredients
Quinoa
- 1 1/2 cups quinoa
- Sea salt, to taste (about 1 tsp for cooking)
Roasted Chickpeas
- 2 14oz cans chickpeas, drained
- 3 cloves garlic, finely minced or microplaned
- 2-3 Tablespoons avocado oil
- 1/2 teaspoon sea salt
- Freshly ground black pepper, to taste
Roasted Vegetables
- 2 crowns of broccoli, cut into florets
- 1/2 large head of cauliflower, cut into florets
- 2-3 Tablespoons avocado oil
- 1 Tablespoon Homemade Italian Seasoning
- Salt and pepper, to taste
Vegan Roasted Red Pepper Sauce
- 1 cup Vegan Roasted Red Pepper Sauce (prepared ahead or store-bought)
Optional Toppings
- A drizzle of extra-virgin olive oil
- A squeeze of lemon juice
- Fresh basil leaves
- Spicy condiment such as chili crunch or red pepper flakes
Instructions
- Prepare the Sauce: Make your Vegan Roasted Red Pepper Sauce ahead of time or soak cashews in boiling water now so the sauce can be blended quickly when ready.
- Cook the Quinoa: Rinse quinoa if not pre-rinsed. In a large lidded saucepan, combine quinoa with 3 cups of water and 1 teaspoon salt. Bring to a boil, cover, reduce heat to medium-low, and simmer for 15 minutes until most liquid is absorbed. Remove from heat and keep covered for 10 minutes. Fluff with a fork before serving.
- Preheat Oven and Prep Pans: Heat the oven to 425°F (220°C). Line two large rimmed baking sheets with parchment paper or nonstick spray.
- Season Chickpeas: On one baking sheet, combine drained chickpeas with minced garlic, 2-3 tablespoons avocado oil, 1/2 teaspoon salt, and freshly ground pepper. Mix well and spread evenly.
- Season Vegetables: On the other sheet, toss broccoli and cauliflower florets with 2-3 tablespoons avocado oil, 1 tablespoon Italian seasoning, salt, and pepper. Spread evenly.
- Roast Chickpeas and Vegetables: Place both baking sheets in the oven and roast for 15 minutes. Remove, toss and rotate pans for even roasting, then cook an additional 10-15 minutes until chickpeas and veggies are toasty brown in spots.
- Assemble the Bowl: Serve bowls by layering fluffy quinoa, roasted chickpeas, roasted vegetables, and a generous dollop of the vegan roasted red pepper sauce. Top with optional drizzles of extra-virgin olive oil, fresh lemon juice, basil, and a spicy condiment like chili crunch or red pepper flakes if desired.
Notes
- Rinsing quinoa thoroughly helps remove saponins which can cause bitterness.
- For the Vegan Roasted Red Pepper Sauce, cashews are soaked to soften before blending.
- Adjust roasting time based on your oven’s strength and personal preference for crispiness.
- Feel free to substitute vegetables based on seasonality or preference.
- Extra toppings like fresh herbs and chili crunch add layers of flavor and texture.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Vegan, Plant-Based
- Diet: Vegan
