Mediterranean Roasted Vegetable-Quinoa Bowls
Cheese and Herb Crispbread
Ingredients
- ½ cup canned chickpeas, rinsed and drained
- 1 cup cauliflower florets
- ⅔ cup grape tomatoes
- 1 small shallot, cut into thick slices
- 1 Tbsp olive oil
- ½ tsp Italian seasoning
- ⅛ tsp kosher salt
- ⅛ tsp pepper
- ½ cup quinoa
- ¼ cup pitted kalamata olives
- 3 Tbsp olive oil vinaigrette
Instructions
- Preheat oven to 425°F. Toss together chickpeas, cauliflower, tomatoes, shallot, oil, seasoning, salt, and pepper. Spread in a single layer on a large rimmed baking sheet.
- 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 between bowls. Top with vegetables and olives. Drizzle with vinaigrette.
Side Dish Ingredients
- ¼ cup garlic-herb spreadable cheese
- 2 slices multigrain crispbread
- 1 Tbsp chopped fresh basil
- 1 Tbsp chopped fresh parsley
- ⅛ tsp freshly ground pepper
Side Dish Instructions
- Spread cheese on crispbread; sprinkle with remaining ingredients.
Nutritional Information
| Main | Side | Total | |
| Servings | 2 | 2 | |
| Calories |
465
|
116
|
581
|
| Fat (g) | 28 | 8 | 36 |
| Sat. Fat (g) | 3 | 5 | 8 |
| Protein (g) | 11 | 3 | 14 |
| Carb (g) | 47 | 9 | 56 |
| Fiber (g) | 7 | 3 | 10 |
| Sodium (mg) | 645 | 165 | 810 |
Top Trending Meal Plan
This recipe selected from the eMeals Top Trending Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
