Mediterranean Roasted Vegetable Quinoa Bowl

 This quinoa bowl has everything you could ever wish for in a quinoa bowl: it’s savory, fresh, smoky, warm, comforting, seriously healthy, filling, and simple! Layers of warm quinoa, roasted vegetables, crunchy chickpeas, tangy kale, fresh tomatoes, and a creamy garlic herb hummus sauce.

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If you can’t tell we have been on a health kick lately… more specifically a vegetable kick. Because, let’s be honest, you can never have too many vegetables, and I also just finished my Plant-Based Certification. The course has totally changed my views on the whole plant-based way of eating. Seriously, the course was mind blowing. (Check out a little more information about the course I took here.) That doesn’t mean our entire blog will become plant-based because what we make on the blog is what our family eats, and if meat never made an appearance on our dinner table, my dad and brother would NOT be okay with that. Haha.

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Inside the bowl, we’ve got cooked quinoa on the bottom, roasted broccoli, cauliflower, and chickpeas (<– they become crunchy!) seasoned with salt and pepper, shredded kale, diced tomatoes, and an AWESOME garlic herb hummus sauce.

I used to hate cauliflower. I avoided it like the plague. But now that I look back on it, I think I always avoided it because my mom didn’t like cauliflower, or rather didn’t know how to prepare cauliflower. Plus when you are little, your mom knows everything. Now that I’m older, I sometimes (okay, very, very rarely) find that I am right and she is wrong. Cauliflower is one of those things where I am right and she is wrong because she lalways loves the dishes I make with cauliflower. This roasted quinoa bowl is definitely one of those ways you SHOULD prepare cauliflower. There is something about a crispy edge with a soft inside, plus the extra flavor brought out through roasting, that makes the cauliflower in this bowl SO good.

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Even if you are completely opposed to cauliflower, there are so many other flavors going on in this bowl that, I don’t think the cauliflower flavor would even bother you. Most of the flavor come from the garlic herb hummus sauce. It’s made of: traditional hummus, lemon juice, dried dill, garlic, and water to thin.

Truthfully, this bowl is so simple, but the flavors just work. They all meld together to create this combination of savory, fresh, smoky, warm, comforting, seriously heathy, filling flavors. I’m not even sure if the last 4 characteristics are even flavors, but oh well. They completely describe the dish.

If you make this dish, definitely let us know on Facebook, Instagram (#layersofhappiness), or Twitter! We love hearing about LOH creations in your kitchen. 🙂

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Mediterranean Roasted Vegetable Quinoa Bowl

 This quinoa bowl has everything you could ever wish for in a quinoa bowl: it’s savory, fresh, smoky, warm, comforting, seriously healthy, filling, and simple! Layers of warm quinoa, roasted vegetables, crunchy chickpeas, tangy kale, fresh tomatoes, and a creamy garlic herb hummus sauce.

Ingredients:

For the hummus sauce:

  • 1/4 cup hummus (or tahini)
  • juice of 1/2 lemon (~1 Tbsp)
  • 1 tsp dried dill (or sub 2-3 tsp fresh)
  • 3 cloves garlic, minced

For the Quinoa Bowl:

  • 1/2 cup uncooked quinoa
  • 1 head broccoli, chopped into bite-sized pieces
  • 1 head cauliflower, chopped into bite-sized pieces
  • 1 1/2 cups cooked chickpeas, drained and rinsed (or one 15-oz can)
  • 2 Tablespoons olive oil, divided
  • Salt & Pepper
  • 1/4 cup kale, shredded
  • 1/4 cup cherry tomatoes, diced

Directions:

To make the hummus sauce:

  • Add all ingredients to a mixing bowl and whisk to combine, only adding enough water to hummus sauce to thin so it’s pourable. Taste and adjust seasonings as needed. You can add more garlic, more salt, or even some parsley for extra herb-flavor. Set aside.

For the quinoa bowl:

  • Preheat the oven to 400 degrees and line two baking sheets (one large and one small) with foil.
  • Cooked the quinoa according to package directions.
  • While the quinoa is cooking, Place chopped broccoli and cauliflower onto one large baking sheet. Drizzle with 1 Tablespoon olive oil. Sprinkle with salt and pepper. Set aside.
  • Place a couple paper towels on the small baking sheet and spread out the drained and rinsed chickpeas. Place 2 more paper towels on top and roll the chickpeas around until completely dry. Drizzle with 1 Tablespoon olive oil. Sprinkle with salt and pepper.
  • Roast the chickpeas and the vegetables (with the vegetables on the bottom) for 15 minutes. After 15 minutes, give the chickpea pan a gentle shake to roll them around in the pan. Roast both pans for another 10-15 minutes or until the broccoli and cauliflower are cooked through and the chickpeas are golden in color.
  • When the vegetables and chickpeas are ready, remove from oven and place into a large mixing bowl with the quinoa and dressing. Top with shredded kale and diced tomatoes and serve immediately.