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A simple and easy-to-make Roasted Vegetable Grain Bowls. This healthy recipe is made vegan and gluten free with sweet potatoes, broccoli, brussels sprouts and chickpeas for a nutritious and delicious dinner.

Roasted Vegetable Grain Bowls


  • Author: Rebecca | Always Nourished
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 4 1x

Description

Roasted Vegetable Grain Bowls are a simple and easy to make recipe that’s perfect for dinner any night or as a nutritious make-ahead lunch perfect for all week long.


Scale

Ingredients

For the Bowl:

  • 2 medium sweet potatoes, scrubbed and chopped into bite-sized cubes
  • (about 3 cups)
  • 2 cups broccoli, cut into mini florets
  • 2 cups Brussels sprouts, halved or quartered (about 1520 large sprouts)
  • 1 cup onion, roughly chopped (from about 1 small onion)
  • 1 cup canned chickpeas, drained, rinsed well and patted dry*
  • 1 tablespoon extra virgin olive oil
  • Fine Sea Salt and Pepper, a pinch of each or to taste
  • ½ teaspoon Italian spice blend
  • ½ teaspoon garlic powder
  • 2 cups roughly chopped kale
  • 1 cup uncooked quinoa
  • 1 3/4 cups water

For the Dressing:

  • 5 tablespoons extra virgin olive oil
  • 2 tablespoon freshly squeezed lemon juice
  • 1 tablespoon Dijon mustard
  • 12 tablespoons pure maple syrup, to taste
  • Pinch of salt
  • 1/2 teaspoon dried dill (optional)

Instructions

For the Bowl:

  1. Preheat oven to 400F and line a baking sheet with parchment paper or a baking mat.
  2. Transfer sweet potatoes, broccoli, Brussels sprouts, onions and chickpeas to the prepared baking sheet and drizzle with 1 tablespoon oil and sprinkle with a pinch of salt and pepper (to your liking), Italian spice blend and garlic powder. Toss the vegetables around on the baking sheet (either with your hands or a spatula) to make sure each veggie is coated with oil and the spices.
  3. Roast in the oven for about 15 minutes then remove the pan to give the vegetable mix a good stir. Add the torn kale to the pan, stir to incorporate and return to the oven to roast for 15 more minutes or until chickpeas are slightly crisp and the vegetables are tender.
  4. While the veggies are roasting, make the quinoa. Add quinoa and water to a medium-sized pot over high heat. Bring to boil, then reduce heat to low, cover and let quinoa cook until all the water is absorbed or about 12-15 minutes. (Or follow package instructions.)
  5. Remove from heat and let quinoa cool slightly.

For the Dressing:

  1. In a small mixing bowl or mason jar, whisk or shake the oil, lemon, mustard, maple syrup, salt and dill (if using) until smooth and consistent. Set aside.

Assembling the bowl:

  1. To make 4 portions, add a quarter of the quinoa to each bowl followed by a quarter of the roasted vegetables and chickpeas. Drizzle about 2 tablespoons of the mustard-dill dressing over top of the entire bowl.
  2. Serve hot, warm or cold.