Nourishing bowl with roasted vegetables, grains, chickpeas, and creamy green avocado dressing for a fresh, wholesome meal.
# 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 & 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 & Garnishes
23 - 1/4 cup pumpkin seeds, toasted
24 - 1/2 cup shredded red cabbage
25 - Lemon wedges for serving
# How to Make It:
01 - Preheat oven to 425 degrees Fahrenheit. Line a large baking sheet with parchment paper.
02 - In a large bowl, combine sweet potato, broccoli, red bell pepper, and zucchini with olive oil, smoked paprika, ground cumin, sea salt, and freshly ground black pepper. Toss until vegetables are evenly coated. Spread in a single layer on the prepared baking sheet.
03 - Roast vegetables for 25 to 30 minutes, stirring halfway through cooking, until golden brown and tender throughout.
04 - Combine rinsed quinoa and water or vegetable broth in a saucepan. Bring to a boil over high heat. Reduce heat to low, cover with a lid, and simmer for 15 minutes until all liquid is absorbed. Fluff gently with a fork.
05 - In a blender or food processor, combine avocado, fresh parsley, cilantro, basil, lemon juice, garlic clove, extra-virgin olive oil, 2 tablespoons water, sea salt, and freshly ground black pepper. Blend until smooth and creamy. Add additional water as needed to achieve desired consistency.
06 - Heat drained chickpeas in a skillet over medium heat for 2 to 3 minutes, stirring occasionally, until warmed through. This step is optional.
07 - Divide cooked quinoa evenly among four serving bowls. Top each bowl with roasted vegetables, warmed chickpeas, shredded red cabbage, and toasted pumpkin seeds. Drizzle generously with Green Goddess Avocado Dressing and serve with lemon wedges.
