Mediterranean Roasted Vegetable-Quinoa Bowls
Cheese and Herb Crispbread
Ingredients
- 1 (15.5-oz) can chickpeas, rinsed and drained
- ½ head cauliflower, cut into florets
- 1 pint grape tomatoes
- 2 shallots, cut into thick slices
- 3 Tbsp olive oil
- 1½ tsp Italian seasoning
- ½ tsp kosher salt
- ½ tsp pepper
- 1½ cups quinoa
- ½ cup pitted kalamata olives
- ½ 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 bowls. Top with vegetables and olives. Drizzle with vinaigrette.
Side Dish Ingredients
- ¾ cup garlic-herb spreadable cheese
- 6 slices multigrain crispbread
- 3 Tbsp chopped fresh basil
- 3 Tbsp chopped fresh parsley
- ½ tsp freshly ground pepper
Side Dish Instructions
- Spread cheese on crispbread; sprinkle with remaining ingredients.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
442
|
116
|
558
|
| Fat (g) | 26 | 8 | 34 |
| Sat. Fat (g) | 3 | 5 | 8 |
| Protein (g) | 11 | 3 | 14 |
| Carb (g) | 48 | 9 | 57 |
| Fiber (g) | 7 | 3 | 10 |
| Sodium (mg) | 588 | 165 | 753 |
| T. Sugs (g) | 5 | 1 | 6 |
| A. Sugs (g) | 0 | 0 | 0 |
Mediterranean Meal Plan
This recipe selected from the eMeals Mediterranean Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
