Sprouted Beans and Quinoa Veggie Bowl

Sprouted Beans and Quinoa Veggie Bowl

This veggie bowl is not only packed with flavour, but is also a nutrient powerhouse filled with protein and vitamins. You’ll be pleased knowing the satisfying dinner you just enjoyed was also very good for you.

I always appreciate the outcome of roasting vegetables, like in this dish. I find it draws extra sweetness out of them, while not needing as much oil makes them healthier. Quinoa is an excellent protein source, and the sprouted beans add even more of it. All this makes for one of my favourite vegan dinner bowls.

Sprouted Beans and Quinoa Veggie Bowl

Sprouted Beans and Quinoa Veggie Bowl

Yield

Makes 4 servings

Prep time

Active time:

Total time:

How it's made

Preheat oven to 400°F (200°C)

 

½ cup quinoa

 

Place in a medium pot, and bring to boil over high heat. Lower the heat to low and simmer, covered, for 15 minutes. Remove from heat and leave covered for 5 more minutes.


Note: If you don’t have sprouted mixed beans, you can use 1 14 oz can of kidney beans (or 1½ cups cooked beans if cooking your own), rinsed. In this case, the beans don’t have to be cooked with the quinoa. The quinoa is cooked the same way as above, but with only 1 cup of water rather than 4. You can add kidney beans to the quinoa once it's done cooking.

1 cup sprouted mixed beans

4 cups water

 

6 carrots

 

Place in a medium pot and bring to a boil. Lower the heat to medium-low and cook for 10 minutes. Drain and let carrots steam dry.

4 cups water

 

Dressing

2 tbsp olive oil

 

Place in a small bowl and mix well.

1 tbsp sesame oil

1 tbsp maple syrup

1 tbsp apple cider vinegar

1 tbsp soy sauce or tamari

½ tsp salt

¼ tsp pepper

1 tsp red chilli flakes (optional)

 

4 cups broccolini, sliced

 

Place carrots, broccolini, mushrooms and garlic in a medium bowl. Pour ⅔ of the dressing over the vegetables and mix well. Place vegetables on a baking sheet covered with parchment paper. Bake for 10 minutes, then flip the vegetables and bake for 10 more minutes.

10 mushrooms, halved

5 garlic cloves, peeled

 

Drain the water from the quinoa/bean mixture. Divide among 4 serving bowls. Over each bowl pour ¼ of the leftover dressing and mix in with the quinoa/bean mix. Divide roasted vegetables between the bowls as well.

 

2 green onions, diced (optional)

 

Top each bowl with diced green onions and crumbled almond feta, if desired.

¼ of Baked Almond Feta (optional)

Helpful tips

This dish is best eaten hot, but it can be kept in the fridge for up to 3 days. To warm it up, place everything on a large pan and fry over medium heat for about 10 minutes.

Sprouted beans are great because they cook just as fast as quinoa, but they might be tricky to find. I get them in Costco when they have them, but if you can't find them just use canned kidney beans instead. Another item that might be hard to find is broccolini. I'm a big fan, so if you can get it I strongly recommend it. If you can't find it where you live, it can be replaced with broccoli florets and will taste almost as good.