Have you tried this Roasted Potato, Spiced Chickpea & Vegetable Quinoa Salad w/ Creamy Vegan Honey Mustard Dressing? 🍃🌿
There’s lots of delicious variety in this salad, and it’s awesome as a meal prep or to share with fam! When I say this salad is satisfying, it is REALLY satisfying. From the savory flavors and creamy dressing, to the hearty ingredients, this hopefully will be a fav of yours. 🍃🌿
This makes around 4 or 5 servings depending on size. 🍃🌿
Servings:
Ingredients
- 2 cups baby potatoes quartered
- 1/2 tsp kosher salt and pepper for roasting potatoes
- 1 to 2 tbsp olive oil for roasting potatoes
- 1 cup uncooked quinoa
- Juice of 1/2 lemon plus more for serving
- 2 bell peppers diced
- 8 oz. cremini mushrooms quartered
- 1 tbsp olive oil for vegetables
- 3/4 cup cherry tomatoes halved
- 1/4 cup kalamata olives chopped
- Fresh parsley for serving, optional
- 1 15 oz. can chickpeas drained and rinsed
For cooking bell peppers and mushrooms
- 1/4 tsp garlic powder
- 1 tsp dried oregano
- 1/4 tsp pepper
- 1/4 tsp kosher salt
For chickpeas
- 1 tsp olive oil
- 1/4 tsp each kosher salt
- 1/4 tsp pepper
- 1/4 tsp garlic powder
- 1/4 tsp paprika
Dressing (whisk together in a bowl):
- 1/4 cup vegan mayo
- 4 tsp dijon mustard
- 2 tbsp agave nectar
- 1/4 tsp garlic powder
- 1/8 tsp kosher salt
Instructions
- Drizzle potatoes with half of their seasoning, and toss. Roast them on a baking tray lined with parchment for approx 20 to 25 min on 400 degrees F (convect/fan), tossing halfway and adding the remaining half of the potato seasoning halfway.
- Meanwhile, cook quinoa according to package directions in water or vegetable broth. Let it to cool on a tray or mixing bowl and stir in juice of 1/2 lemon.
- Cook bell peppers and mushrooms on medium heat in their olive oil and seasonings for 6 to 8 min, stirring periodically until browned. Transfer them to a plate. Add chickpeas and their oil and seasonings to the pan, and cook on medium heat for 3 to 4 min.
- Serve up all these goods with the dressing, including the tomatoes and olives or use them to top some greens, or even as a side dish. Top optionally with chopped fresh parsley and more lemon juice.
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3 thoughts on “Roasted Potato & Chickpea Quinoa Bowl”
Hi! I made this the other day and wasn’t sure what seasonings to add to the potatoes… it turned out delicious though! Thank you
So glad to hear Abbey! All the potatoes need is some olive oil and salt & pepper.
Making this for the second time in 2 weeks. Delicious and satisfying. Didn’t change anything except substituted honey for agave. Thank you.
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