Yield: 4 servings
- 1 large sweet potato, chopped into bite sized cubes
- 1 zucchini, chopped into bite sized cubes
- 1 15oz can chickpeas, drained and rinsed (about 1.5 cups)
- 1 cup uncooked quinoa
- 1 large carrot, peeled & julienned
- 1 red pepper, chopped
- 1 cup chopped kale
- 1 avocado, cubed
- ¼ cup sunflower seeds
- ¼ cup dried cranberries
- 2 tsp lemon juice
- 2 tsp honey
- 2 tbsp rice vinegar
- 4 tbsp olive oil
- 1 tsp ginger root
- 1 tbsp soy sauce
- Preheat oven to 400F and line two large baking sheets with parchment paper.
- Spread out the sweet potato and zucchini on one sheet. Drizzle with 1/2 tablespoon of oil or so and toss until coated. Sprinkle with fine grain sea salt. Roast in preheated oven for 15 minutes.
- For the roasted chickpeas: Drain and rinse the chickpeas and then place on a large tea towel and pat until completely dry. Transfer the chickpeas to the baking sheet and drizzle with 1/2 teaspoon oil. Rub them around with your hands until lightly coated. Generously sprinkle with fine grain sea salt and your favourite spices. (I like to use garlic powder, chili powder, cumin, cayenne, and salt). Toss gently to combine. Roast in preheated oven for 15 minutes.
- Remove the zucchini, flip the sweet potatoes, and gently roll around the chickpeas after 15 minutes.
- Place back in the oven for another 15 minutes or so, watching closely during the last 5 minutes. When the chickpeas are golden and the sweet potatoes are lightly browned on the bottom and fork tender, they are done.
- Meanwhile, cook the quinoa. In a fine mesh sieve, rinse the quinoa and then place in a medium pot. Add in 2 cups of water and stir. Bring the mixture to a low boil and then reduce the heat to low/medium and cover with lid. Simmer, covered, for about 18 minutes until all of the water is absorbed and the quinoa is fluffy. Remove from heat and leave the lid onto steam for another 5-10 minutes or longer if needed. Fluff with fork.
- Whisk dressing ingredients together in a bowl.
- Assemble the bowl: Use quinoa as a base then top with remaining ingredients. Drizzle dressing over top and toss to combine.
Nutrition Tip: ‘Bowls’ are a good way to combine lots of tasty foods into one dish. This dish is a great way to use up leftovers because you can use any protein, vegetables and nuts or seeds. It is a complete meal because it has protein (chickpeas, sunflower seeds), vegetables (zucchini, carrot, pepper, kale), healthy fats (avocado, olive oil), and carbohydrates (quinoa, sweet potato). Can the class name those components? This dish is very colourful, helping us eat the rainbow!