From Scratch Sunday Table – Roasted Chickpea and Root Veggie Quinoa Bowl with Arugula

This dish is keeping me cozy this winter. It is delicious, easy and infinitely adaptable. I love making it Sunday and letting it carry us into Monday for lunch. You can also use roasted sweet potatoes, broccoli, cauliflower, brussels sprouts, shallots in this dish. Whatever suits your fancy. Also it’s gluten-free, vegan, and nutrient dense. What’s not to love?!

For the vegetables:1 large sweet potato chopped into 1/2-inch pieces2 carrots chopped1 parsnip chopped2 cups chickpeas1/2 red onion sliced1-2 tablespoons avocado oil or extra virgin olive oilSalt and black pepper to taste1 cup arugula½ lemon juiceFor the Quinoa:1 cup quinoa rinsed2 cups veggie broth or waterPinch of saltDirections:Preheat oven to 400 degrees F. Place the vegetables on two baking sheets, making sure they are in an even layer and spread out a little. Drizzle with avocado oil and toss until the vegetables are coated. Season with salt and black pepper. Place in the oven and roast for 20 minutes. Remove from the oven and toss the vegetables. Place the pans back in the oven and roast for 15  more minutes or until vegetables are tender.While the vegetables are roasting make the quinoa. In a medium saucepan, combine vegetable broth, rinsed quinoa, and salt. Bring to a boil. Reduce heat to low and cover with a lid. Cook for 15 minutes. Remove from heat and let stand for 5 minutes, covered. Remove the lid and fluff the quinoa with a fork.To assemble the bowls, add quinoa, an assortment of the roasted vegetables and top with arugula. Add salt and pepper to taste, squeeze fresh lemon juice, drizzle with olive oil.

 

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