These bowls are packed with flavor. Note that there are several steps to making the recipe; happily, they can all be completed in under an hour. Prepare the quinoa and chickpeas while the vegetables roast. To save time, cut the vegetables and mix up the dressing the night before and store in the refrigerator.
Ingredients
- VEGETABLES
- 1 cup grape tomatoes, sliced
- 2½ teaspoons olive oil, divided
- 1 small sweet potato, peeled and cut into small cubes
- 1 small yellow squash, sliced
- 2 cups Brussels sprouts, quartered
- 1 small red onion, sliced
- Kosher salt and freshly ground black pepper
- QUINOA
- 2 cups gluten-free chicken or vegetable stock
- 1 cup quinoa, rinsed
- CHICKPEAS
- 1 15-ounce can chickpeas, drained, rinsed and patted dry
- 2 teaspoons olive oil
- ½ teaspoon ground chipotle pepper
- DRESSING
- 1 cup Greek yogurt
- 1 clove garlic, minced
- 1 tablespoon freshly squeezed lemon juice
- 2-4 tablespoons milk, as needed
- Kosher salt and freshly ground black pepper
Directions
Preheat oven to 425° F.
Lightly grease a large rimmed baking sheet.
In a small bowl, toss grape tomatoes with ½ teaspoon olive oil. Place tomatoes in a row on the baking sheet. Repeat with remaining vegetables, tossing each type with a ½ teaspoon oil and placing in a row on the baking sheet. If the baking sheet seems crowded, divide vegetables between two rimmed baking sheets.
Sprinkle kosher salt and freshly ground black pepper evenly over the vegetables. Roast until vegetables are tender, about 25 minutes.
Combine quinoa and chicken stock in a small saucepan. Bring to a boil. Stir. Cover and reduce heat to low. Simmer until tender, about 20 minutes.
Now prepare the chickpeas. Heat olive oil in a large nonstick skillet over medium heat until hot. Add chickpeas. Cook until light brown, stirring frequently. Turn off heat. Add chipotle powder. Stir to combine.
To prepare the sauce, stir together the yogurt, garlic and lemon juice in a small bowl. Add milk to thin, as needed. Season with salt and pepper to taste.
To assemble the Bowls, divide the quinoa and vegetables evenly among 4 bowls. Top with chickpeas and sauce.
Nutrition Analysis: 310 cal, 9 g fat, 5 mg chol, 430 mg sodium, 44 g carbs, 10 g fiber, 7 g sugar, 17 g protein
Recipe and photo by Elizabeth Barbone
Elizabeth Barbone, author of the cookbooks Easy Gluten-Free Baking and How to Cook Gluten-Free, is a regular contributor to Gluten-Free Living. She also blogs at glutenfreebaking.com.
