Vegan Quinoa Pecan Bowls

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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

Instructions

  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

Fat

36g

Sat Fat

3.5g

Sodium

420mg

Carbs

58g

Fiber

14g

Protein

14g

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