Vegan Quinoa Pecan Bowls

By: Marina Delio, Yummy Mummy Kitchen

Serving Size: 4

Cook 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.

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

Process:

  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.

Nutritional Facts:

Calories

580

Fat

36g

Saturated Fat

3.5g

Sodium

420mg

Carbs

58g

Fiber

14g

Protein

14g

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Za’atar Spiced Pecans and Quinoa Veggie Bowl

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