Roasted Potato & Chickpea Quinoa Bowl

This beautiful bowl is loaded with different essential vitamins and minerals to give you an extra boost in energy – more than enough to help you conquer your day. 

INGREDIENTS

• QUINOA BOWL
  • 2 cups baby potatoes quartered
  • 1/2 tsp each 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
  • 1/4 tsp each kosher salt, pepper, garlic powder for cooking bell
  • peppers and mushrooms
  • 1 tsp dried oregano
  • 3/4 cup halved cherry tomatoes
  • 1/4 cup chopped kalamata olives
  • fresh parsley for serving optional
  • 1 15 oz. can chickpeas drained and rinsed
  • 1 tsp olive oil for chickpeas
  • 1/4 tsp each kosher salt, pepper, garlic powder and paprika for chickpeas
• DRESSING
  • 1/4 cup vegan mayo
  • 4 tsp dijon mustard
  • 2 tbsp agave nectar
  • 1/4 tsp garlic powder
  • 1/8 tsp kosher salt

METHOD

1. 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.
2. 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.
3. 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.
4. 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.