Packed with heart-healthy quinoa, fiber-rich vegetables and chickpeas, this Hearty Roasted Vegetables and Quinoa Power Bowl is not just incredibly nutritious but also beautifully flavorful. The luscious vegan honey mustard dressing ties it all together with a sweet-tangy touch. This one-bowl wonder ...
Preheat oven to 400 degrees F. In a large bowl, combine baby potatoes, bell peppers, mushrooms, chickpeas, olive oil, salt, and pepper. Toss until well coated.
2
Spread the veggie and chickpea mixture on a baking tray lined with parchment paper. Roast for 20-25 minutes, tossing halfway through, until veggies are tender and golden.
QUINOA
3
While the veggies are roasting, cook quinoa per package instructions. Once cooked, fluff with a fork and stir in the lemon juice.
HONEY MUSTARD DRESSING
4
In a small bowl, whisk together vegan mayo, dijon mustard, agave nectar until smooth.
PUTTING IT TOGETHER
5
Assemble the bowls by placing quinoa at the base, followed by the roasted veggie-chickpea mixture. Drizzle generously with the honey mustard dressing.
6
Top with cherry tomatoes, chopped kalamata olives, and a sprinkle of fresh parsley. Serve immediately or store in the refrigerator for up to 3 days.