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. 

    • 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
    • 1/4 cup vegan mayo
    • 4 tsp dijon mustard
    • 2 tbsp agave nectar
    • 1/4 tsp garlic powder
    • 1/8 tsp kosher salt
  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.


@janetsmunchmeals |

Janet is a long-time foodie and working mom, who is obsessed with creating simple, flavor-packed plant-based dishes that both vegans and non-vegans will love. Starting in 2017, Janet decided to turn my love of food and cooking into something she could share with the world through her blog and social pages.



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