Roasted Veggie & Quinoa Bowl With Avocado Sauce
Healthy quinoa bowl loaded with all dietary fibers, healthy proteins and essential vitamins and minerals. Prepared using all healthy ingredients.
Servings: 4
Calories: 552kcal
Ingredients
- 2 medium zucchini sliced
- 2 medium yellow squash sliced
- 1 can chickpea drained and rinsed
- 1 cup quinoa raw
- 2 cups organic low sodium chicken stock (or vegetable stock if vegan)
- 2 teaspoon avocado oil or olive oil
- 2 cloves small garlic minced
- 1 teaspoon thyme
- ½ teaspoon smoked paparika
- 1 teaspoon roasted cumin powder
- ½ teaspoon curry powder or garam masala
Sauce
- 1 large tomato
- pulp from half avocado
- ¼ cup onion finely chopped
- salt and pepper
- oil spray
Instructions
- Preheat the oven to 400 F. Line a baking tray with Aluminum foil or parchment paper and spray some oil.
- In a mixing bowl, combine sliced zucchini and squash. Add thyme, garlic, 1 teaspoon oil, salt and pepper according to taste. Mix well and spread the slices on the baking tray. Also, place one large tomato in the tray
- Then, in the same bowl add chickpeas, paprika, cumin powder, curry powder, remaining oil, salt and pepper. Mix well and spread the mixture on the baking tray*. Transfer the tray into the baking oven. Bake it for 35-40 min. in total. After 20 min. or so, flip the vegetables and stir the chickpeas. Once done turn off the heat and let it cool for few mins.
- Meanwhile, in a medium sauce pan add quinoa, chicken stock or vegetable stock and bring it to boil. Add salt according to taste and simmer the quinoa on low heat for about 18-20 min.
- Peel off the skin from roasted tomato, chop it finely and add it to a mixing bowl. Add avocado, onion, salt and pepper. Mash the mixture to combine well.
- In a serving bowl assemble quinoa, roasted vegetables and roasted chickpeas. Serve with roasted tomato-avocado sauce to enjoy this healthy quinoa bowl.
Notes
- *If you do not have large tray use separate trays for veggies and chickpeas
Nutrition
Calories: 552kcal