Ingredients

The following ingredients have 8 Servings
  • 1 large sweet potato
  • 1 stalk broccoli
  • 1 teaspoon olive oil
  • 1 medium bell pepper, yellow
  • 1 medium cucumber
  • 1 cup cherry tomatoes
  • 1 cup chopped cabbage, red
  • 1 cup quinoa, uncooked
  • 2 cup water
  • 1/4 cup sunflower seeds
  • 1 can drained chickpeas (garbanzo beans), canned
  • 1/2 tablespoon olive oil
  • 1/2 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon oregano, dried
  • 1/4 teaspoon salt
  • 1 medium avocado
  • 1 tablespoon lemon juice
  • 2 clove garlic
  • 2 tablespoon Parmesan cheese, grated
  • 1/4 cup water

Instruction

  • Preheat oven to 425* F.
  • Rinse and drain chickpeas. Set aside chickpeas to dry.
  • Chop sweet potato into 1/2 inch cubes and broccoli into small florets. Toss onto a large baking sheet with 1 teaspoon of olive oil and sprinkle with a little salt and pepper.
  • Toss chickpeas with 1/2 teaspoon of olive oil, paprika, oregano, garlic powder, and salt. Pour onto the baking sheet alongside the broccoli and sweet potato. Bake for 25 minutes, stirring halfway through, until veggies are softened to liking.
  • Meanwhile, boil quinoa with 2 cups of water according to package directions until cooked.
  • Make avocado dressing by combining avocado, lemon juice, garlic cloves, Parmesan and water in a food processor. Pulse until smooth.
  • Chop cucumber, pepper, cabbage, and cherry tomatoes into bite-sized pieces.
  • Assemble bowls: 1 heaping scoop quinoa topped with roasted and fresh veggies, dressed with a dollop of avocado dressing and sunflower seeds.