Roasted Veggie Lunch Bowls (vegan, gluten-free)
I love roasted veggies so much and often enjoy them on a salad for a heartier meal. I wanted to create a recipe for you that was satisfying, delicious and could serve double duty. Let me explain…on the weekend, I like to make a double batch of a meal like this and I serve it for dinner or a lunch that weekend, then I store the rest in bowls for lunches. These roasted veggie bowls are packed with plant based protein and are so very yummy! The balsamic dressing is so good, I think you guys will really enjoy these.
If you are making these lunch bowls in advance for your lunches, you will need four 4 cup containers. This can also be enjoyed fresh for a satisfying lunch or dinner. The benefits of eating this fresh is the chickpeas are still crispy and the veggies are warm. However, warm or cold, these bowls are delicious!
Makes four lunch bowls. Prep and cook total time 45 minutes. Active time 35 minutes.
Veggie Bowl Ingredients
1 cup dry quinoa
1-2 cups vegetable broth
7 cups raw vegetables, (vegetable suggestions - butternut squash, Brussels sprouts, sweet potato, baby potatoes, broccoli, cauliflower)
Two 15.5 oz cans of chickpeas
1 large head of lettuce, washed and rinsed (I used red leaf lettuce)
1/2 pint cherry or grape tomatoes
1/2 cup chopped parsley (optional)
oil and seasonings for roasted vegetables- 1 1/2 tsp avocado oil, 1 tsp paprika, 1 tsp cumin, 1 tsp garlic powder, 1/2 tsp black pepper, 1/4 tsp fine sea salt
oil and seasonings for chickpeas - 1 tsp avocado oil, 1/2 tsp paprika, 1/2 tsp garlic powder, 1/2 tsp cumin, 1/4 tsp black pepper
Classic Balsamic Viniagrette Dressing ingredients
1/4 cup balsamic vinegar
1/2 cup extra virgin olive oil
1 tablespoon raw honey or maple syrup
1 teaspoon dijon mustard
1 garlic clove, minced
1/4 teaspoon sea salt
1/4 teaspoon black pepper
Preheat oven to 425F. Line 2 large baking sheets with a silicone liner or parchment paper.
Drain and rinse 2 cans of chickpeas. While still in colander, use a kitchen towel or paper towel to dry the chickpeas some. Add the chickpeas to one of the baking sheet and spread them out to dry for a bit
Cook 1 cup of quinoa using the veggie broth using your preferred method. See notes below.
Chop your vegetables in pieces that will bake at similar rates. For example, cut potatoes and other hard veggies in 1/2 inch or smaller pieces. For veggies like broccoli and cauliflower, you can leave them in 1 inch or larger pieces. Brussels should be cut in half. Place all the veggies on the tray. (If you selected any tender veggies to roast, for example, asparagus, this only needs roasted for 12-15 minutes so you would add it to the tray later)
Add the avocado oil (1 1/2 tsp) to the veggies. I use a spray bottle to add the olive oil. Sprinkle the spices on (1 tsp paprika, 1 tsp cumin, 1 tsp garlic powder, 1/2 tsp black pepper, 1/4 tsp fine sea salt.). I sprinkle the spices directly from the container to ensure even application. You don’t have to be exact on the spices.
Place veggies in the oven and set a timer for 15 minutes..
Add the oil and spices to the chickpeas (1 tsp avocado oil, 1 tsp paprika, 1 tsp garlic powder, 1/4 tsp black pepper, tiny pinch of salt).
When the timer goes off, add the pan of chickpeas to the oven. Flip the veggies to ensure even cooking. Cook both the veggies and chickpeas for 15-20 minutes or until chickpeas are crispy and the vegetables are roasted to your liking.
Make your dressing by combining all ingredients in a jar and shake vigorously to combine.
Assemble your bowls. Per bowl, add 1 generous cup of lettuce, small handful tomatoes, generous cup of roasted vegetables, 3/4 cup quinoa and 3/4 cup of chickpeas, few tomatoes, and some parsley. Add your dressing to four containers.
These bowls will keep for four days after making or up to five days total.
Quinoa cooking directions:
If your quinoa is not pre-rinsed, rinse it by putting it in a fine mesh strainer and rinsing it in the sink under running water. The package should say if it is pre-rinsed. The kind I purchase from Costco is pre-rinsed.
Instant Pot: To the Instant Pot, add one cup quinoa, one cup vegetable broth or water, and stir. Secure lid and turn the valve to sealing. Set for one minute high pressure and let it release for 10 minutes. If the red indicator has not dropped, carefully move the valve to release. Wait for the indicator to drop and remove the lid. Fluff it with a fork and let it cool.
Stovetop: In a pot combine 1 cup quinoa and 2 cups vegetable broth or water. Bring to a boil. Reduce heat, cover and simmer until liquid has evaporated (approximately 15 minutes). Let stand for 5 minutes. Fluff with a fork and let it cool.