Vegan Roasted Veggie Bowl (Printer-friendly)

A nourishing bowl with roasted veggies, quinoa, chickpeas, and herby avocado dressing for a plant-based delight.

# What You'll Need:

→ Roasted Vegetables

01 - 1 medium sweet potato, peeled and diced
02 - 1 small head broccoli, cut into florets
03 - 1 red bell pepper, sliced
04 - 1 zucchini, sliced
05 - 2 tablespoons olive oil
06 - 1 teaspoon smoked paprika
07 - 1/2 teaspoon ground cumin
08 - 1/2 teaspoon sea salt
09 - Freshly ground black pepper to taste

→ Grains and Base

10 - 1 cup quinoa, uncooked and rinsed
11 - 2 cups water or vegetable broth
12 - 1 can (15 ounces) chickpeas, drained and rinsed

→ Green Goddess Avocado Dressing

13 - 1 ripe avocado, peeled and pitted
14 - 1/2 cup fresh parsley leaves
15 - 1/2 cup fresh cilantro leaves
16 - 1/4 cup fresh basil leaves
17 - 2 tablespoons fresh lemon juice
18 - 1 garlic clove
19 - 1/4 cup extra-virgin olive oil
20 - 2 to 3 tablespoons water
21 - 1/2 teaspoon sea salt
22 - Freshly ground black pepper to taste

→ Toppings and Garnishes

23 - 1/4 cup pumpkin seeds, toasted
24 - 1/2 cup shredded red cabbage
25 - Lemon wedges for serving

# How To Make It:

01 - Preheat oven to 425 degrees Fahrenheit. Line a large baking sheet with parchment paper.
02 - In a large bowl, toss sweet potato, broccoli, red bell pepper, and zucchini with olive oil, smoked paprika, cumin, salt, and pepper until evenly coated.
03 - Spread seasoned vegetables evenly on the prepared baking sheet. Roast for 25 to 30 minutes, stirring halfway through, until golden and tender.
04 - Combine rinsed quinoa and water or broth in a saucepan. Bring to a boil, reduce heat, cover, and simmer for 15 minutes until liquid is absorbed. Fluff with a fork.
05 - In a blender or food processor, combine avocado, parsley, cilantro, basil, lemon juice, garlic, olive oil, 2 tablespoons water, salt, and pepper. Blend until smooth and creamy. Add additional water as needed to achieve desired consistency.
06 - Heat chickpeas in a skillet over medium heat for 2 to 3 minutes if desired.
07 - Divide cooked quinoa among four bowls. Top with roasted vegetables, warmed chickpeas, shredded red cabbage, and toasted pumpkin seeds. Drizzle generously with Green Goddess Avocado Dressing and serve with lemon wedges.

# Expert Advice:

01 -
  • It comes together in about 50 minutes and actually tastes better than restaurant bowls that cost three times as much.
  • The green goddess dressing is so addictive that you'll find yourself drizzling it on everything from salads to leftover grain.
  • You can swap vegetables based on what's in season or on sale, so it never gets boring.
02 -
  • Make the dressing right before serving because avocado oxidizes and turns brown within a couple of hours, even with lemon juice protecting it.
  • Don't skip rinsing the quinoa or you'll end up with a bitter, soapy taste from the natural coating.
03 -
  • If your avocado isn't quite ripe when you need it, cut it in half, remove the pit, and let the halves sit cut-side down on your counter for an hour—it ripens faster that way than in the fridge.
  • Double the dressing recipe and freeze half in ice cube trays; it thaws beautifully and you'll have it ready for another bowl in two weeks.
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