Print
Roasted Broccoli Chickpea Quinoa Bowls are a quick and easy dinner recipe loaded with superfood ingredients! This healthy quinoa broccoli bowl is made with roasted vegetables lightly sweetened maple syrup dressing, making it completely gluten free and vegetarian-friendly. It's so easy to make that dinner will be ready before you know it or make it ahead of time for a delicious meal prep lunch all week long. #healthydinner #quinoa #broccoli #glutenfree #mealprep #easyrecipe

Roasted Broccoli Chickpea Quinoa Bowls


  • Author: Rebecca | Always Nourished
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 2-4 1x

Description

Roasted Broccoli Chickpea Quinoa Bowls are a quick and easy dinner option loaded with superfood ingredients! This healthy quinoa broccoli bowl recipe is made with roasted vegetables that are lightly sweetened maple syrup dressing, making it completely gluten free and vegetarian-friendly. It’s so easy to make that dinner will be ready in no-time or make it ahead of time for a delicious meal prep lunch all week long.


Scale

Ingredients

For the Bowl:

  • 1 cup canned chickpeas, drained, rinsed well and patted dry
  • 1 small bunch of broccoli, cut into mini florets (about 3 cups)
  • 1 tablespoon oil (I like avocado oil here)
  • Salt and Pepper
  • 3/4 cup uncooked quinoa
  • 1 1/2 cups water or stock
  • 1/2 cup fresh parsley, roughly chopped

For the Dressing:

  • 5 tablespoons extra virgin olive oil
  • 12 tablespoons pure maple syrup
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon Dijon mustard
  • Pinch of salt
  • 1/8 teaspoon dried dill (optional)
  • Garnish with extra parsley, sliced green onions, dried cranberries or raw pumpkin seeds

Instructions

For the Bowl:

  1. Preheat oven to 400 degrees and line a baking sheet with parchment paper or a baking mat.
  2. Transfer chickpeas and broccoli to the prepared baking sheet and drizzle with 1 tablespoon oil and sprinkle with a pinch of salt and pepper.
  3. Roast in the oven for 25-30 minutes, or until chickpeas are crispy and broccoli is browned and tender, being sure to stir the broccoli mixture half way through.
  4. While the veggies are roasting, make the quinoa. Add quinoa to a medium-sized pot over high heat with 1 1/2 cups of water or stock. Bring to boil, then reduce heat to low, cover and let quinoa cook until all the water is absorbed, about 12 minutes.
  5. Remove from heat and let quinoa cool slightly.

For the Dressing:

  1. In a large mixing bowl, whisk the oil, maple syrup, vinegar, mustard, salt and dill (if using) until smooth and consistent.

Assembling the bowl:

  1. Fold the slightly cooled quinoa into the dressing in the large mixing bowl. Add in about 1/3 of the roasted broccoli and chickpea mixture along with the chopped parsley and mix until well combined.
  2. For serving, portion quinoa into about 4 portions (or 2 very large portions) and topped each portion with remaining roasted broccoli and chickpeas. Garnish with sliced green onion, more parsley, dried cranberries or raw pumpkin seeds.