Roasted Veggie Bowl with Avocado Lime Dressing
A delicious bowl filled with roasted brussel sprouts, sweet potato, quinoa, and crispy chickpeas finished with an avocado lime dressing
Servings 2
Ingredients
- 1 large sweet potato
- 1/2 cup dried quinoa
- 1 can chickpeas
- 1 1/2 tbsp jerk seasoning My recipe is linked in the blog post or on my jerk sweet potato fries post
- 2-3 servings parmesan roasted brussel sprouts or any green vegetable
- 1 cup vegetable broth
- 1 9 oz bag chopped spinach
Avocado lime dressing
- 1 jumbo avocado
- 1/4 cup chopped cilantro
- 1/4 cup coconut cream
- 1/4 cup lime juice
- 1 1/2 tbsp chopped garlic
- 1 tbsp packed fresh mint leaves
- healthy pinch sea salt
Instructions
- Preheat oven to 350 and line two roasting pans with parchment paper
- See notes: Drain and rinse the chickpeas and then dry with a towel to remove excess water. Place the chickpeas on a roasting pan and mix with the jerk seasoning. Place in the oven for about 45-60 stirring occasionally until golden brown. Let cool completey so they are crunchy. Then change the oven temperature to 400
- Chop the sweet potatos and brussel sprouts if not making the (parmesan brussel sprouts) and place on the other roasting pan. Roast brussel sprouts for about 20-30 minutes, flipping halfway, until tender but crispy on the outside. After the brussel sprouts are done then up the oven temperature to 450 and bake the sweet potato for an additional 15-20 minutes until brown and crispy. Season with a little salt and pepper after both are done or any seasoning of your choosing.
- Cook the quinoa according to package instructions, but with vegetable broth.
- While the veggies roast, combine all the dressing ingredients in a food processor or blender except for the oat milk. Blend all the ingredients together and slowly pour oatmilk in to thin until it is a consitency you want.
- Also saute the spinach on stove top until wilted. Season with a little dash of salt and pepper
- Plate all the elements together in a bowl and serve with the dressing
Notes
I prep my chickpeas ahead of time when having this meal so I only have to roast the sweet potato and/or Brussel sprouts.
The dressing makes a lot so you will have plenty of leftovers for other meals