Description
Quinoa bowls bring Mediterranean magic to your plate with this nourishing melody of roasted vegetables and chickpeas. Hearty ingredients dance together, creating a wholesome meal packed with protein and vibrant flavors you’ll crave again and again.
Ingredients
Scale
Vegetables and Protein:
- 1 red onion, cut into chunks
- 1 red bell pepper, cut into chunks
- 1 medium sweet potato, cut into 1/2-inch cubes (12.5 millimeters)
- 8 ounces (226 grams) baby bella mushrooms, sliced
- 1 (15-ounce/425 grams) can chickpeas, drained and rinsed
Seasonings and Oils:
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- Freshly ground black pepper, to taste
Quinoa and Pesto Ingredients:
- 1/2 cup uncooked quinoa
- 1 cup water
- 1 cup fresh basil leaves
- 1/3 cup roasted or raw cashews
- 2 tablespoons olive oil or avocado oil
- 1/2 lemon, juiced
- 1 clove garlic
- 1/4 teaspoon salt (adjust to taste)
- 12 tablespoons water (to thin the pesto as needed)
Instructions
- Prepare the oven environment by heating to 400°F and lining a baking sheet with parchment paper, ensuring even heat distribution.
- Distribute chopped onion, bell pepper, sweet potato, mushrooms, and chickpeas across the baking sheet in a uniform layer.
- Enhance flavor by generously drizzling olive oil and sprinkling garlic powder, dried oregano, salt, and black pepper over the vegetables and legumes.
- Gently toss ingredients to ensure comprehensive seasoning coverage, then spread them into a single layer to promote even roasting.
- Transfer the baking sheet to the preheated oven and roast for 20-25 minutes, rotating midway to guarantee uniform caramelization and tenderness.
- Simultaneously, combine quinoa and water in a medium pot, bringing the mixture to a robust boil.
- Reduce heat, cover the pot, and allow quinoa to simmer for 15 minutes until liquid is absorbed and grains are fluffy.
- Remove quinoa from heat, carefully fluff with a fork, and transfer to a spacious mixing bowl.
- Craft the pesto by combining basil, cashews, olive oil, lemon juice, garlic, and salt in a food processor.
- Blend ingredients until achieving a smooth, uniform consistency, incorporating water as needed to reach desired texture.
- Merge roasted vegetables and chickpeas with the prepared quinoa, creating a harmonious mixture.
- Integrate the freshly made pesto, gently folding to ensure complete and even coating of all ingredients.
- Serve the quinoa bowl at your preferred temperature, either warm or chilled.
Notes
- Swap quinoa for cauliflower rice to create a lower-carb version perfect for keto dieters.
- Add extra protein by incorporating grilled chicken or tofu for a more substantial meal.
- Customize the pesto by substituting basil with spinach or kale for a nutrient-dense alternative.
- Maximize flavor by marinating chickpeas in smoked paprika and cumin before roasting to enhance their taste profile.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Lunch, Dinner
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 4
- Calories: 320
- Sugar: 6 g
- Sodium: 300 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 9 g
- Protein: 11 g
- Cholesterol: 0 mg