Quinoa Power Bowl with Avocado Sauce (GF, V)

Quinoa Power Bowl with Avocado Sauce (GF, V)

Ingredients

• 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

Instructions

1. Preheat oven to 425 degrees F.
2. 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.
3. Separately toss each of the veggies with a drizzle of olive oil (just to coat them) and salt to taste.
4. 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.
5. Heat pan over medium heat and add 1 teaspoon olive oil. Add chickpeas and toast until browned.
6. In a blender combine the ingredients for the dressing and process until smooth.

Notes

Calories 773 % Daily Value* Total Fat 36.3g 56% Saturated Fat 8.1g 41% Cholesterol 0g 0% Sodium 190.9mg 8% Total Carbohydrate 95.6g 32% Dietary Fiber 21.1g 84% Sugars 18.2g Protein 25g 50% Vitamin A 50% Vitamin C 183% Calcium 17% Iron 56%

Recipe found on: avocadopesto.com