Description
Wholesome quinoa bowls topped with a variety of roasted vegetables and drizzled with a flavorful, creamy peanut sauce. A satisfying, plant-based dinner filled with vibrant colors and nutritious ingredients.
Ingredients
Scale
- 1 cup uncooked quinoa
- 2 cups broccoli florets
- 1 red bell pepper, sliced
- 1 medium zucchini, diced
- 1 large carrot, peeled and sliced
- 2 tablespoons olive oil
- Salt and black pepper, to taste
- 1/2 cup canned chickpeas, rinsed and drained
- 1/3 cup creamy peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon maple syrup
- 2 tablespoons lime juice
- 2 tablespoons warm water
- 1 teaspoon grated fresh ginger
- Fresh cilantro, for garnish
Instructions
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Arrange broccoli, red bell pepper, zucchini, carrot, and chickpeas on the prepared baking sheet. Drizzle with olive oil, season with salt and pepper, and toss to coat. Roast for 25-30 minutes, flipping once halfway, until vegetables are tender and slightly charred.
- While the vegetables roast, rinse quinoa under cold water. In a saucepan, combine quinoa with 2 cups of water. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes or until the water is absorbed. Fluff with a fork and set aside.
- In a small bowl, whisk together peanut butter, soy sauce, maple syrup, lime juice, warm water, and grated ginger until smooth and creamy.
- To assemble, divide the cooked quinoa among 4 bowls. Top each with the roasted vegetables and chickpeas. Drizzle generously with creamy peanut sauce and garnish with fresh cilantro.
Notes
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Roasting, Boiling
- Cuisine: Plant-based
Nutrition
- Serving Size: 1 bowl
- Calories: 425
- Sugar: 6 g
- Sodium: 300 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 54 g
- Fiber: 10 g
- Protein: 14 g
- Cholesterol: 0 mg