Mediterranean Roasted Vegetable-Quinoa Bowls
Ingredients
- 1 (15.5-oz) can chickpeas, drained and rinsed
- 1 (12-oz) pkg frozen cauliflower florets
- 1 pint grape tomatoes
- 1 red onion, sliced
- 3 Tbsp olive oil
- 1½ tsp Italian seasoning
- ½ tsp salt
- ½ tsp pepper
- 3 (3-oz) pouches boil-in-bag quinoa
- ¾ cup pitted kalamata olives (or use other olives)
- ¾ cup olive oil vinaigrette
Instructions
- Preheat oven to 425°F. Toss together chickpeas, cauliflower, tomatoes, onion, oil, seasoning, salt, and pepper. Spread in a single layer on two large rimmed baking sheets.
- Bake 20 to 25 minutes or until vegetables are lightly browned and tender and chickpeas are crisp, swapping pans halfway through baking.
- Meanwhile, cook quinoa according to package directions. Divide quinoa among 6 bowls. Top with vegetables and olives. Drizzle with vinaigrette.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
505
|
505
|
| Fat (g) | 28 | 28 |
| Sat. Fat (g) | 2 | 2 |
| Protein (g) | 13 | 13 |
| Carb (g) | 54 | 54 |
| Fiber (g) | 11 | 11 |
| Sodium (mg) | 887 | 887 |
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