Ingredients
For the Bowl
1 sweet potato, cubed
1 cup Brussels sprouts, halved
1 cup broccoli florets
2 carrots, sliced
1 small red onion, chopped
1 can chickpeas, drained and rinsed
2 tbsp olive oil
Salt and pepper, to taste
2 cups cooked quinoa
For the Lemon-Cannellini Sauce
1 can cannellini beans, drained and rinsed
2 cloves garlic
2 tbsp nutritional yeast
Juice of 1 lemon
¼ cup vegetable broth (plus more to thin)
Salt, to taste
Instructions
1. Roast the Vegetables – Preheat oven to 400°F. Toss the sweet potato, Brussels sprouts, broccoli, carrots, onion, and chickpeas with olive oil, salt, and pepper. Spread in a single layer on a baking sheet and roast for 30–35 minutes, stirring halfway through, until golden and tender.
2. Make the Sauce – While the vegetables roast, blend the cannellini beans, garlic, nutritional yeast, lemon juice, broth, and salt until smooth. Add more broth as needed for a pourable consistency.
3. Warm the Sauce – Transfer the sauce to a small saucepan and warm over low heat, stirring occasionally.
4. Assemble – Divide the quinoa among bowls, top with the roasted vegetables and chickpeas, and finish with a generous drizzle of the lemon-cannellini sauce.
Notes
Cut vegetables to similar sizes so they roast evenly. Don’t overcrowd the baking sheet, or the vegetables will steam instead of caramelize. Swap in whatever vegetables you have on hand — this recipe is very forgiving. For extra crispness, roast the chickpeas separately from the softer vegetables like broccoli. Refrigerate components separately for up to 4 days; freeze roasted vegetables for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Mediterranean
- Diet: Vegan