Fireside Low Fat Grain Bowl (Printable)
Warm grain bowl with quinoa, roasted veggies, chickpeas, and a zesty lemon-mustard dressing.
# List of ingredients:
→ Grains
01 - 1 cup quinoa, uncooked
02 - 2 cups water or low-sodium vegetable broth
→ Vegetables
03 - 1 medium sweet potato, peeled and diced
04 - 1 red bell pepper, diced
05 - 1 small red onion, cut into wedges
06 - 1 cup broccoli florets
07 - 1 tablespoon olive oil
08 - 1/2 teaspoon smoked paprika
09 - 1/2 teaspoon ground cumin
10 - Salt and pepper, to taste
→ Toppings
11 - 1 cup canned chickpeas, drained and rinsed
12 - 2 cups baby spinach
13 - 1/4 cup fresh parsley, chopped
→ Dressing
14 - 3 tablespoons lemon juice
15 - 1 tablespoon Dijon mustard
16 - 1 tablespoon maple syrup or honey
17 - 1 tablespoon water
18 - 1/2 teaspoon garlic powder
19 - Salt and pepper, to taste
# Steps:
01 - Preheat oven to 400°F.
02 - Toss sweet potato, bell pepper, onion, and broccoli with olive oil, smoked paprika, cumin, salt, and pepper. Spread evenly on a baking sheet.
03 - Roast vegetables for 25 to 30 minutes, stirring halfway, until tender and slightly charred at the edges.
04 - While vegetables roast, rinse quinoa under cold water. Combine quinoa and water or broth in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
05 - Whisk together lemon juice, Dijon mustard, maple syrup or honey, water, garlic powder, salt, and pepper in a small bowl to make the dressing.
06 - In a large bowl or individual serving bowls, layer quinoa, roasted vegetables, chickpeas, and baby spinach.
07 - Drizzle with dressing and sprinkle with fresh parsley. Serve warm.
# Expert Advice:
01 -
- The roasted vegetables get these gorgeous caramelized edges that make everything taste deep and rich
- Its that rare bowl that satisfies comfort food cravings but leaves you feeling energized instead of weighed down
02 -
- Dont crowd your baking sheet or the vegetables will steam instead of roast, use two sheets if necessary
- Let the quinoa sit covered for 5 minutes off the heat, this step makes it perfectly fluffy
03 -
- Cut your vegetables into similar sized pieces so everything finishes roasting at the same time
- Make double the dressing and keep it in a jar, its amazing on salads all week long