Roasted Veggie and Sweet Potato Quinoa Bowls

Roasted Veggie and Sweet Potato Quinoa Bowls

The following chapters will discuss not only the benefits of veganism but also how you can do it in a way that is good for your body and that will fit into your lifestyle without worry.

Veganism can be a big step for your diet and can be a daunting one. My goal in this book is to make it as easy as possible, with easy-to-follow recipes and constant reminders that you’re really not missing out on all that much, especially when you consider just how amazing you will feel.

I’ve been doing veganism for a few years now, and I can barely remember what my life was like before it. I feel amazing, and my body is thanking me every single day. Your body will thank you, too.

Okay, I know I said that there wouldn’t be too many recipes that require a microwave, but these are so good. They’re stuffed full of flavors and are perfect to pack for lunch. They technically could be classified as a dinner, but they’re just so delicious, okay? This is perfect for a winter day at the office, and the flavors just blend together so seamlessly; you’ll be thinking about enjoying this meal all through the morning.

This should make about four meals.

  • three cups cauliflower, chopped two cloves garlic
  • One tbsp tamari
  • Four tbsp olive oil
  • One tsp salt
  • One tsp black pepper
  • One-half tsp paprika
  • One-fourth tsp chili powder
  • One-fourth tsp chipotle powder
  • One-half tsp ginger powder
  • One cup of dried quinoa (rice also works)
  • Three cups diced sweet potato
  • Three cup broccoli, chopped
     

Preheat oven to 415. Prepare the ingredients. One thing that is important to remember is that you have to keep the sweet potatoes and the cauliflower and broccoli separate, as the sweet potatoes will take longer to roast. Mix them in separate bowls with the various spices and oil evenly.

Don’t use the tamari and garlic on the sweet potatoes. Add the sweet potatoes on a baking sheet, and then move over to the broccoli and cauliflower. Add them, plus the tamari, the garlic (minced), oil, and seasoning, and toss together. Add to another baking sheet. Place both of the baking sheets in the oven, and set the timer for 30 minutes. Stop halfway through to flip over some of the veggies.

After the 30 minutes are done, take out the broccoli and cauliflower, and add on another 30 minutes for the sweet potatoes. During the time the veggies are roasting, prepare the quinoa and the sauce. Consider adding some spices to the quinoa to give it some more flavor. As for the tahini sauce, go to our directions in chapter 6 in our section on dressings and sauces.

Divide up this meal in four containers to be enjoyed over the next few days, mix and match the veggies as you wish, but keep the sauce separate from it until it’s time for you to eat. When it’s time, simply drizzle over the rest and enjoy!

Roasted Veggie and Sweet Potato Quinoa Bowls
Roasted Veggie and Sweet Potato Quinoa Bowls

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