Surat, Gujarat
6 hours ago
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Roasted Fall Vegetable and Quinoa Bowl


20 mins


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. 



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