Roasted Vegetable Ratatouille and Quinoa Bowls
Mixed Greens with Avocado
Ingredients
- ¼ cup basil paste
- 3 Tbsp olive oil
- 1 tsp salt
- ¼ tsp pepper
- 2 (8-oz) pkg fajita mix (sliced bell pepper and onion)
- 1 zucchini, cut into ½-inch-thick slices
- 1 small eggplant, quartered and cut into ½-inch-thick slices
- 1 pint grape tomatoes (see Note)
- 2 cups quinoa
- 2 Tbsp nutritional yeast
- 1 Tbsp vegan balsamic vinegar
Instructions
- Preheat oven to 425°F; place a large rimmed baking sheet in oven while preheating. Combine basil paste, oil, salt, and pepper in a bowl.
- Toss together fajita mix, zucchini, eggplant, and half of basil mixture in a large bowl. Carefully spread in a single layer on preheated baking sheet.
- Bake 20 minutes or until vegetables are almost tender, adding tomatoes during last 8 minutes of cooking.
- Meanwhile, cook quinoa according to package directions; toss with remaining basil mixture and nutritional yeast.
- Toss vegetables with vinegar. Divide quinoa among 6 bowls; top with vegetable mixture.
Side Dish Ingredients
- 2 (5-oz) pkg spring mix
- 4 radishes, sliced
- ⅓ cup roasted, salted pepitas (pumpkin seeds)
- ⅓ cup vegan olive oil vinaigrette
- 2 avocados, diced
Side Dish Instructions
- Combine spring mix, radishes, and pepitas in a large bowl. Drizzle with dressing; toss. Top with avocado.
Vegan Meal Plan
This recipe selected from the eMeals Vegan Meal Plan.
Each Dinner Plan Includes:
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- Matching Grocery List
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