Print

Wholesome Meatless Monday Veggie Love Mode

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A colorful, comforting meatless bowl packed with roasted vegetables, hearty grains, and a creamy, flavorful dressing that makes plant-forward eating feel joyful and satisfying.

Ingredients

·         2 cups sweet potatoes, diced (300 g)

·         1 ½ cups broccoli florets (150 g)

·         1 red bell pepper, sliced (150 g)

·         1 zucchini, sliced (180 g)

·         3 tablespoons olive oil (45 ml), divided

·         1 teaspoon ground paprika

·         ½ teaspoon ground cumin

·         ½ teaspoon garlic powder

·         1 cup uncooked quinoa (170 g)

·         2 cups water (480 ml)

·         1 can chickpeas, drained (about 240 g)

·         ½ teaspoon ground turmeric

·         ½ teaspoon ground coriander

·         ½ cup plain Greek-style or dairy-free yogurt (120 g)

·         2 tablespoons lemon juice (30 ml)

·         1 tablespoon tahini (15 g)

·         1 small garlic clove, minced

·         Salt and black pepper to taste

Instructions

1.      Preheat oven to 200°C (400°F). Toss vegetables with 2 tablespoons olive oil, spices, salt, and pepper. Roast for 25–30 minutes.

2.      Cook quinoa with water and salt until fluffy, about 15 minutes.

3.      Sauté chickpeas with remaining olive oil, turmeric, coriander, and salt for 5–7 minutes.

4.      Whisk yogurt, lemon juice, tahini, garlic, salt, and water until smooth.

5.      Assemble bowls with quinoa, vegetables, chickpeas, and dressing.

Notes

Store components separately for easy meal prep. Customize vegetables and grains based on season and preference.

Find it online: https://minadish.com/wholesome-meatless-monday-veggie-love-mode/