Try this Roasted Veggie Quinoa Bowl recipe, or contribute your own.
- pinch of salt
- avocado
- 2 cloves garlic minced
- pinch salt
- black pepper
- pinch pepper
- 2 tsp soy sauce
- 1/2 tsp chili powder
- red pepper flakes
- lime
- 1 tsp curry powder
- 1 tsp sriracha
- 1.5 cups vegetable broth
- 2 cups broccoli
- 2 tsp olive or canola oil
- 1.5 cups chickpeas
- 1 tsp olive or canola oil
- 2 tsp sriracha
- 1 small sweet potato
- 1 tsp olive or canola oil
- 3/4 up quinoa rinsed
- 2 cups (packed) kale destemmed and chopped
- 1 tsp olive coconut or canola oil
- juice of 1/4 lime
- hummus
- guacamole
- Carbohydrate 143.3728009375 g
- Cholesterol 0 mg
- Fat 25.9570496692404 g
- Fiber 39.1098617659509 g
- Protein 43.3538728125 g
- Saturated Fat 3.30018287247872 g
- Serving Size 1 1 bowl (728g)
- Sodium 976.261062499635 mg
- Sugar 104.262939171549 g
- Trans Fat 3.25447218700553 g
- Calories 935 calories
Step-by-step
- Preheat oven to 400F. Line a large baking sheet with parchment paper.
- Prep your vegetables: chop broccoli into medium sized florets, destem and chop the kale, scrub and slice the sweet potato into ¼â€ wide rounds.
- Massage the broccoli florets with oil, garlic, salt and pepper - make sure to work the ingredients into the tops of the florets. Lay them in a row down the center third of a large baking sheet.
- Using the same bowl you mixed the broccoli in, combine chickpeas, oil, sriracha and soy sauce. Spread them out in a row next to the broccoli.
- In the same bowl combine the oil, curry powder, salt, and sriracha. Add the sliced sweet potato and toss to coat. Lay the rounds on the remaining third of the baking tray.
- Bake for 10 minutes. Flip the broccoli and sweet potatoes and redistribute the chickpeas to promote even cooking. Bake for another 8-12 minutes.
- Rinse and drain the quinoa. Add rinsed quinoa and vegetable broth to a small saucepan and bring to a boil over high heat. Turn the heat down to medium-low, cover and simmer for approx. 15 minutes. Once cooked, fluff with a fork and set aside.
- While the quinoa is simmering and the rest of the ingredients are roasting, preheat a large skillet with 1 tsp oil. Add the kale and cook for approx. 5 minutes, or until nearly tender. Add the salt, chili powder, and lime juice. Toss to coat and cook for another 2-3 minutes.
- Assemble the bowls: Scoop ½ to 1 cup of quinoa into each bowl, top with ½ of the broccoli, ½ the chickpeas, ½ kale, and ½ sweet potatoes. Feel free to keep everything separated in the bowl or mix it all together.
Using a single baking sheet requires careful spacing to manage moisture release, preventing the broccoli and sweet potatoes from steaming instead of browning. Roasting at 400 degrees Fahrenheit drives the Maillard reaction, transforming raw starches and sugars in the sweet potato rounds into complex caramelized compounds. Tossing the chickpeas in a mixture containing soy sauce introduces amino acids that undergo non-enzymatic browning alongside natural grain sugars, developing a savory umami depth.
Mastering Grain and Green Textures
Quinoa demands strict hydration control. Boiling the grain in vegetable broth at a ratio of 3/4 cup to 1.5 cups liquid ensures complete starch gelatinization without waterlogging the seed, while a 15-minute simmer followed by fork-fluffing separates the individual germ rings. Kale requires entirely different treatment; applying direct heat in a skillet breaks down tough fibrous cell walls through thermal softening, while finishing the greens with acid halts the cooking process and preserves chlorophyll brightness.
- Dry the broccoli florets thoroughly after washing; surface water lowers baking sheet temperature and causes steaming.
- Redistribute the chickpeas midway through the 22-minute total oven time to ensure uniform crisping across all surfaces.
- Fluff the quinoa immediately after the resting period to release trapped steam and prevent clumping.
