Roasted Potato & Chickpea Quinoa Bowl

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. 🍃🌿

Roasted Potato & Chickpea Quinoa Bowl

This Roasted Potato & Chickpea Quinoa Bowl is so full of flavors and delicious textures, and it makes a perfect meal prep too!

Course Dinner, Lunch

Cuisine American-Inspired, Asian-Inspired

Keyword Plant-Based Quinoa Bowl, Roasted Potato Bowl

Prep Time 10

Cook Time 30

Total Time 40

Servings

Author Janet

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.