Vegan Roasted Veggie Bowl (Printable Version)

A nourishing bowl of roasted vegetables, quinoa, chickpeas, and a creamy green avocado dressing.

# What You'll Need:

→ Roasted Vegetables

01 - 1 medium sweet potato, peeled and diced
02 - 1 small head broccoli, cut into florets
03 - 1 red bell pepper, sliced
04 - 1 zucchini, sliced
05 - 2 tablespoons olive oil
06 - 1 teaspoon smoked paprika
07 - 1/2 teaspoon ground cumin
08 - 1/2 teaspoon sea salt
09 - Freshly ground black pepper to taste

→ Grains and Base

10 - 1 cup quinoa, uncooked and rinsed
11 - 2 cups water or vegetable broth
12 - 1 can (15 ounces) chickpeas, drained and rinsed

→ Green Goddess Avocado Dressing

13 - 1 ripe avocado, peeled and pitted
14 - 1/2 cup fresh parsley leaves
15 - 1/2 cup fresh cilantro leaves
16 - 1/4 cup fresh basil leaves
17 - 2 tablespoons fresh lemon juice
18 - 1 garlic clove
19 - 1/4 cup extra-virgin olive oil
20 - 2 to 3 tablespoons water for thinning
21 - 1/2 teaspoon sea salt
22 - Freshly ground black pepper to taste

→ Toppings and Garnishes

23 - 1/4 cup pumpkin seeds, toasted
24 - 1/2 cup shredded red cabbage
25 - Lemon wedges for serving

# Directions:

01 - Preheat oven to 425 degrees Fahrenheit. Line a large baking sheet with parchment paper.
02 - In a large bowl, toss sweet potato, broccoli, red bell pepper, and zucchini with olive oil, smoked paprika, cumin, salt, and pepper. Spread vegetables in a single even layer on the prepared baking sheet.
03 - Roast for 25 to 30 minutes, flipping vegetables halfway through cooking, until golden and tender.
04 - Combine rinsed quinoa and water or broth in a saucepan. Bring to a boil, reduce heat, cover, and simmer for 15 minutes until liquid is absorbed. Fluff with a fork.
05 - In a blender or food processor, combine avocado, parsley, cilantro, basil, lemon juice, garlic, olive oil, 2 tablespoons water, salt, and pepper. Blend until smooth and creamy. Add additional water as needed to reach desired consistency.
06 - Warm the drained chickpeas in a skillet over medium heat for 2 to 3 minutes, if desired.
07 - Divide cooked quinoa among four bowls. Top each bowl with roasted vegetables, warm chickpeas, shredded red cabbage, and toasted pumpkin seeds. Drizzle generously with Green Goddess Avocado Dressing. Serve with lemon wedges on the side.

# Expert Tips:

01 -
  • It comes together in under an hour, which means weeknight dinner can actually be nourishing and colorful instead of rushed.
  • The green goddess dressing is so creamy and herby that you won't miss anything rich or heavy, and honestly it makes you want to drizzle it on everything else you cook.
  • You can roast the vegetables while the quinoa cooks, so there's barely any active work time once you've finished chopping.
02 -
  • Don't overcrowd your baking sheet when roasting vegetables, because even though it feels wasteful to use a second pan, the vegetables actually need space to caramelize instead of steam.
  • Make your dressing right before serving if you can, because the avocado will start to oxidize and turn brown even with the lemon juice protecting it, and a fresh dressing tastes so much more vibrant than one that's been sitting.
  • The ripe avocado situation is everything—too hard and your blender will struggle, too soft and it becomes bitter, so aim for that perfect moment when it yields to gentle pressure.
03 -
  • Make extra dressing because you'll want it on everything else you eat that week, and it keeps in a jar in the fridge for three days if you keep it covered.
  • Toast your own pumpkin seeds if you have them raw, because they taste infinitely better than store-bought toasted ones and only take five minutes in a dry skillet over medium heat.
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