Vegan Quinoa Power Bowls with Roasted Veggies and Avocado Sauce {Gluten-Free}

Vegan Quinoa Power Bowls with Roasted Veggies and Avocado Sauce {Gluten-Free}

Vegan Quinoa Power Bowls with Roasted Veggies and Avocado Sauce are made with oven roasted beets, sweet potatoes, cauliflower, asparagus and pan toasted chickpeas, served over a fluffy bed of quinoa and drizzled with a creamy and flavorful avocado dressing. The ultimate feel good meal. 

Vegan Quinoa Power Bowls with Roasted Veggies and Avocado Sauce Gluten-Free

This is my new favorite meal right here.

And I literally meal favorite. These vegan quinoa power bowls with roasted veggies and avocado sauce are the ultimate healthy, nourishing and feel good meal.

Probably one of the healthiest things I’ve ever made. And for that to be one of the most delicious too is pretty much the best combination ever. 

Roasted beets? Why oh why are you so delicious? And why haven’t I been roasted you for years? Even though beets are such a prominent ingredient in Russian cooking I rarely cook with them. Sure I make pretty beet juices all the time, but as for actually serving this incredibly colored vegetable? That doesn’t happen as often. With this recipe that is about to change though.

So this recipe came to me when D and I had rented an apartment for a few days in Vancouver so that I could catch up on some cooking. Well naturally I went way way overboard at the grocery store and bought $200 worth of groceries for a 4 day stay.

Yep, I’m insane.

So naturally I needed to find a way to use up the obscene amount of groceries I had in the fridge staring at me with guilt inducing eyes every time I opened that fridge door.

What to do with a full pound of asparagus, three beets, a head of cauliflower and one sweet potato?

Roast ’em all. First off they all shrivel in size a bit, making them less daunting to eat, and second of all they will taste ah-mazing.

Seriously roasted veggies = the best things ever. Lightly crispy, smoky, caramelized, ah they are the best.

I threw in a bit of leftover chickpeas into the mix, pan toasted first.

Then I got the blender to work with a creamy dreamy avocado sauce, slightly adapted from my BLT salad.

I could barely contain my excitement in the kitchen. These bowls are just oozing vitamins and nutrients.

So for your next dinner, treat your body to these delicious power bowls. I promise you’ll love them.

Vegan Quinoa Power Bowls with Roasted Veggies and Avocado Sauce Gluten-Free

 

Yields 3

Vegan Quinoa Power Bowls with Roasted Veggies and Avocado Sauce {Gluten-Free}

Vegan Quinoa Power Bowls with Roasted Veggies and Avocado Sauce are made with oven roasted beets, sweet potatoes, cauliflower, asparagus and pan toasted chickpeas, served over a fluffy bed of quinoa and drizzled with a creamy and flavorful avocado dressing. The ultimate feel good meal.

20 minPrep Time

45 minCook Time

1 hr, 5 Total Time

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Ingredients

  • 1 cup quinoa
  • 2 teaspoons extra virgin olive oil
  • 2 cups vegetable broth
  • 3 beets, peeled and cut into 1 inch cubes
  • 1 large or 2 small sweet potatoes, peeled and cut into 2 inch cubes
  • 1 head cauliflower, cut into florets
  • 1 pound asparagus, thick ends cut off
  • salt, to taste
  • few tablespoons extra virgin olive oil
  • 1 and 1/2 cups chickpeas
  • For the dressing:
  • 1/2 avocado
  • 2 tablespoons lemon juice
  • 2 tablespoon extra virgin olive oil
  • 1-2 cloves garlic, minced
  • 1/4 cup coconut milk
  • 1/4 cup water (or more depending on desired consistency)
  • salt to taste

Instructions

  1. Preheat oven to 425 degrees F.
  2. Heat pot over medium heat, add 2 teaspoon olive oil and quinoa. Toast for a few minutes until quinoa starting to brown. Add vegetable broth, bring to a boil, reduce heat and simmer, covered 15-20 minutes until quinoa cooked through.
  3. Separately toss each of the veggies with a drizzle of olive oil (just to coat them) and salt to taste.
  4. Place in single layer on baking sheet and roast in preheated oven until cooked through. The beets and sweet potatoes with need 40-45 minutes, the asparagus will need 20 minutes and the cauliflower will need 25 mins.
  5. Heat pan over medium heat and add 1 teaspoon olive oil. Add chickpeas and toast until browned.
  6. In a blender combine the ingredients for the dressing and process until smooth.
http://avocadopesto.com/2015/02/28/vegan-quinoa-power-bowls-with-roasted-veggies-and-avocado-sauce-gluten-free/

 

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Comments

  1. kirstie says

    Hi, my family wouldn’t eat this but sounds like a yummy lunch for myself. Would it keep well in the fridge for a few days?

    • Vicky says

      I am sure it would. Just keep everything separate, veggies, quinoa, sauce and assemble when ready to eat. Enjoy!

  2. marie lund says

    This really sounds healthy. I am looking for ways to get more veggies and healthy oils and fats into my diet and this recipe looks as if it is perfect!

  3. says

    Oh, I’m going to have to give this (or at least an adapted version of this) once I get through all the soup that is in my fridge. I don’t go overboard with groceries, but I do go overboard when I cook soup, so I totally get the panic to get through all the food!

    • Vicky says

      Hope you enjoy this recipe! Feel free to adapt it to whatever veggies you have on hand/ any favorites! Best part of this for me is the creamy avocado sauce! Yes my panic was absurd and completely self brought on!

  4. Sara says

    I love big Buddha bowls like this! I have never tried roasted beets (hate raw beets) so I’m going to give them a try. I roast broccoli, cauliflower, asparagus, and sweet potato all the time. They all keep beautifully in the fridge and I think even taste great cold. I wonder if you could make extra dressing and freeze some?

    • Vicky says

      Roasted beets I find taste very different to raw beets – they are sweet and lightly caramelized/charred on all sides which I personally love. Let me know what you think of them if you end up making this dish. I am sure you could try freezing the dressing, I have never tried to do that before but sure itcould work!

  5. Kate says

    This was EXCELLENT. I’ve been (mostly) vegan for 6 years and have typically avoided beets because I thought I hated them. This whole thing came together perfectly and will definitely be a staple in my food rotation!!

    • Vicky says

      So glad you enjoyed this! Beets are great aren’t they? I especially love them when they are roasted!

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