A simple veggie-packed grain bowl with a citrusy dressing! Naturally a gluten free & vegan meal!
Author:Alexa [fooduzzi.com]
Prep Time:10 minutes
Cook Time:20 minutes
Total Time:30 minutes
Yield:serves 3-4
Category:Dinner
Diet:Vegan
Ingredients
BOWLS:
1 cup quinoa, rinsed and cooked according to package instructions
1 lb. baby potatoes, chopped into bite-sized pieces
3 cups broccoli florets
3 cups cubed butternut squash
16 oz. baby bella mushrooms
2 Tbsp. olive oil
1/4 tsp. granulated garlic
1 tsp. smoked paprika
salt + pepper
3 handfuls salad greens
chopped pistachios, for topping
DRESSING:
4 Tbsp. orange juice (fresh squeezed preferred)
3 Tbsp. olive oil
1/4 tsp. oregano
1 tsp. hummus
1+ Tbsp. maple syrup
salt + pepper
Instructions
Cook your quinoa according to package instructions. Set aside.
Meanwhile, preheat the oven to 425 degrees F. Add chopped potatoes, broccoli, squash, and olives to a baking sheet, and toss with olive oil, granulated garlic, smoked paprika, and salt + pepper. Bake until all vegetables are tender, 15-20 minutes. Set aside.
Meanwhile, make the dressing. Mix orange juice, olive oil, oregano, hummus, maple syrup, and salt and pepper. Taste, and add additional maple syrup if it’s too tart (this will depend on the orange juice you use).
To serve, add greens to a bowl. Top with quinoa, roasted veggies, and dressing. Top with chopped pistachios if desired.