The Big Vegan Bowl
Ingredients
-
1
large
sweet potato, chopped into 3/4-inch cubes
-
1
can (15-ounce)
chickpeas, drained and rinsed (about 1.5 cups)
-
1
cup
uncooked quinoa
-
1
large
carrot, peeled & julienned
-
to taste
none
purple cabbage or vegetable of choice, shredded
-
couple handfuls
none
greens for the base (optional)
-
to taste
none
hummus
-
to taste
none
sliced avocado
-
to taste
none
hulled hemp seeds
Instructions
- Preheat the oven to 400°F and line two large baking sheets with parchment paper.
- Spread the chopped sweet potato on one sheet, drizzle with oil, and sprinkle with salt.
- Pat the chickpeas dry, drizzle with oil, and season with salt and spices before placing them on the other baking sheet.
- Roast both the sweet potatoes and chickpeas for 15 minutes, then flip the sweet potatoes and stir the chickpeas, and roast for another 15 minutes until done.
- While roasting, rinse the quinoa and cook it in a pot with water, bringing it to a boil and then simmering until fluffy.
- Assemble the bowl by adding greens to a large shallow bowl, then top with roasted sweet potatoes, chickpeas, avocado, hummus, shredded veggies, and hemp seeds.
- Serve immediately and enjoy!
Nutrition Facts (estimated)
Servings
2 large bowls
Calories
700
Total fat
15g
Total carbohydrates
90g
Total protein
20g
Sodium
300mg
Cholesterol
0mg
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