Ingredients

The following ingredients have 1 Servings
  • 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

Instruction

  • Preheat oven to 425 degrees F.
  • 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.
  • Separately toss each of the veggies with a drizzle of olive oil (just to coat them) and salt to taste.
  • 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.
  • Heat pan over medium heat and add 1 teaspoon olive oil. Add chickpeas and toast until browned.
  • In a blender combine the ingredients for the dressing and process until smooth.