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Vegan Quinoa Pecan Bowls

Yield: 4 Servings Prep Time: 35 mins

Meal prepping makes eating nutritiously throughout the week effortless. Vegan and gluten-free, these bowls combine quinoa, roasted broccoli, grapes, and pecans to keep you fueled no matter what the week brings.

By Marina Delio, Yummy Mummy Kitchen

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Vegan Quinoa Pecan Bowls

Ingredients

  • 12 ounces broccoli florets
  • Salt and pepper, to taste
  • 1 1/2 cups cooked quinoa
  • 1 1/2 cups raw pecan halves
  • 1 1/2 cups chickpeas, drained and rinsed
  • 1 1/2 cups purple grapes, halved
  • 1 cup microgreens
  • Lemon Vinaigrette Dressing:
  • 1/4 cup fresh lemon juice (about 2 lemons)
  • 1/8 cup pecan oil or extra virgin olive oil
  • 1 tablespoon Dijon mustard
  • 1 1/2 teaspoons agave nectar
  • 1 small shallot, roughly chopped
  • Freshly cracked pepper, to taste

Preparation

  1. Preheat the oven to 450 degrees F. Place broccoli onto a baking sheet and coat with cooking spray. Season with salt and pepper. Roast in the oven until charred in places and tender-crisp, about 20 minutes. Let cool to room temperature.
  2. Assemble the cooked quinoa, broccoli, pecans, chickpeas, and grapes in meal prep containers or wide-mouth canning jars. Top with micro greens.
  3. To make the dressing: add all dressing ingredients to the blender. Blend until smooth and creamy, about 1 minute. Transfer to a glass jar or small individual containers.
  4. Cover the dressing and meal prep containers and store in the refrigerator until ready to eat, up to 3 days.

Nutrition Facts

Calories 580 Carbs 58g
Fat 36g Fiber 14g
Saturated Fat 3.5g Protein 14g
Sodium 420mg
Blue pecan

Did you know?

With only 4g of carbs per serving, pecans fit into plant-based diets, a keto diet, a Mediterranean diet, and more!