Description
A nourishing vegan bowl filled with roasted sweet potatoes, crispy chickpeas, and creamy dairy-free pesto served over fluffy quinoa.
Ingredients
Scale
- 1 cup quinoa
- 1 can chickpeas, rinsed and drained
- 1 sweet potato, cubed
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 cup dairy-free pesto sauce
- Fresh vegetables (e.g., spinach, bell peppers, or cucumbers)
Instructions
- Preheat your oven to 400°F (200°C).
- Cook the quinoa according to package instructions using vegetable broth for added flavor.
- Toss chickpeas and sweet potato cubes with olive oil, salt, and pepper, then spread them on a baking sheet.
- Roast in the oven for 25–30 minutes, flipping halfway through.
- Combine cooked quinoa, roasted chickpeas, and sweet potatoes in a large bowl.
- Drizzle with dairy-free pesto and top with fresh vegetables.
- Serve warm and enjoy!
Notes
Prep components ahead of time for easy assembly throughout the week. Make sure to store leftovers in airtight containers.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 8g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 0mg