Roasted Fall Vegetable and Quinoa Bowl
1 hr, 25 mins
1 hr, 40 mins
Ingredients for the bowl: • ¾ cup Anthony’s Goods Dried Chickpeas, soaked for 24 hours in plenty of water • ½ tsp baking soda • ½ cup Anthony’s Goods White Quinoa • 1 cups water • 1 small butternut squash, chopped (2 cups) • 3 cups brussels sprouts, cut in half • ½ cup dried cranberries • ½ cup toasted pecans • 3 tbsp honey • ¼ cup olive oil • 2 tbsp gochujang • 3 tbsp rice vinegar • 2 cloves garlic, minced • 2 tbsp ginger paste • Salt, to taste Ingredients for the dressing: • ¼ cup olive oil • 2 tbsp apple cider vinegar • 2 tsp maple syrup • 1 tsp Dijon mustard • 1 clove garlic, minced • Salt and pepper, to taste
A Korean-inspired sauce gives this fall veggie and quinoa bowl layers of complex flavors, including a subtle kick from Gochujang. 1. To prepare the chickpeas: Soak the chickpeas for 24 hours and drain them before adding them to a medium pot with plenty of water and the baking soda. Bring to a boil then reduce to a simmer and cook until the chickpeas are tender (about 30-35 mins). Drain the water and set the chickpeas aside. 2. In a small pot, add the quinoa and water. Bring to a boil, then reduce to a simmer. Cook until all of the water is absorbed and the quinoa is fluffy (about 15 minutes). 3. In a medium bowl, whisk together the honey, olive oil, gochujang, rice vinegar, minced garlic, ginger paste and salt. 4. Spread the chopped butternut squash on a half-sheet baking tray lined with parchment paper. 5. Spread the Brussels sprouts on a second half-sheet baking tray lined with parchment paper. 6. Toss both trays with the gochujang sauce and roast at 425F until cooked and crispy around the edges (25-30 mins). 7. When the vegetables and quinoa are cooked, toss them together in a large bowl with the dried cranberries, chickpeas and pecans. 8. Whisk together the dressing ingredients until combined. Toss the bowl and serve topped with avocado slices.