Back from a trip and I need a quick and nutritious lunch. My go-to is this hearty and delicious Easy Roasted Vegetable Bowl loaded with potatoes, carrots, chickpeas and all the toppings.
After traveling, the very first thing I wan to do is make a simple nutritious lunch that will last me a few days while I tackle mountains of laundry and our routine gets back to normal. And because I normally don’t have a lot in fridge right off the bat, my go-to is this easy roasted veggie bowl.
Essentially it’s a mix of hearty starchy veggies roasted to perfection paired with chickpeas served over quinoa with a simple homemade garlic vinaigrette. Trust me this sounds much more involved than it really is.
This is how it usually goes:
- wake up after a long travel day
- make coffee and eat a breakfast cookie that I froze before traveling
- change kids and make them an easy breakfast
- peel sad potatoes and carrots that left since before vacation
- preheat oven and throw in laundry
- throw veggie and garlic in oven
- rejoice about having 1 more can of chickpeas
- clean up girls’ breakfast mess
- girls play while I whip up the vinaigrette
- fold and put away laundry until the end of time
- pile veggies over cooked quinoa with vinaigrette for LUNCH
DONE. Belly full and happy. (lunch ready for a 2 more days! 🤗)
That’s the beauty of this recipe. It can be made with leftover veggies and a few minutes of your time. A basic roasted veggie bowl that makes your taste buds and body feel pretty good.
Personally I love topping this bowl with something crunchy like pumpkin seeds or hemp hearts and little avocado if I have any.
Luckily this makes enough for at least 3 servings and they save super well! I keep the dressing separate but you could premix it too! Take it to go, eat it cold or warmed up. I’ve had this meal at work, in the car and in the park. It’s good no matter where you eat it!
Thank goodness for easy meals! Now I’m off to finish laundry! The vain of my existence!
Yields Makes 3 good portions
Ingredients
- 2 cups Yukon Gold potatoes, chopped into 1/2-inch chunks
- 2 heaping cups thinly sliced carrots
- 1 (15 ounce) can chickpeas, drained and rinsed
- 2 tablespoon olive oil
- salt and pepper to taste
- 3 garlic cloves, peel left on
- 1/4 cup red wine vinegar
- 1/4 cup extra virgin olive oil
- 2 teaspoons Dijon mustard
- 1/4 teaspoon sea salt
- Freshly ground pepper, to taste
- 3 tablespoons pumpkin seeds
- 1 tablespoon hemp hearts
- Sliced avocado
- Cooked quinoa for the base
- Fresh parsley for garnishing
Instructions
- Preheat oven to 400°F and line one or 2 baking sheets with silicone mat or parchment paper.
- Place the chopped potatoes, carrots, and garlic cloves (leave the peel on) onto the baking sheet. Toss with the oil and season with a generous amount of salt and pepper. Spread in an even layer.
- Roast for 15 minutes, remove from the oven and flip, and continue roasting about 10-20 more minutes until the potatoes and carrots are tender and lightly browned.
- In the meantime, cook the quinoa according to package instructions.
- For the vinaigrette, whisk all ingredients.
- When the vegetables are finished roasting, remove garlic cloves. Trim the end off each garlic clove and push the roasted garlic out. It should be cooked and soft. Mash it with a fork or finely chop it. Whisk the garlic into vinaigrette dressing. Taste and make sure you have enough salt and pepper.
- Assemble bowl with quinoa on the bottom and a drizzle of olive oil and a pinch of salt. Then add roasted veggies and chickpeas. Pour all of the dressing onto the vegetables and toss to coat.
Notes
Leftovers will save refrigerated for 3-4 days. Dressing will thicken in the fridge. Simply add a little olive oil to thin out. Enjoy warm or even cold. It’s pretty delicious either way!
Originally posted 2018-03-21 06:23:00.
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