Vegan Quinoa Bowl with Roasted Vegetables

About This Recipe

This Vegan Quinoa Bowl is made with lemony quinoa, edamame, roasted sweet potatoes, broccoli, mushrooms, and cherry tomatoes for a satisfying plant-based meal packed with protein and fiber. Perfect for meal prep, lunch, or dinner.

Ingredients

• 1 tablespoon nutritional yeast
• ½ teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon smoked paprika
• 1 ½ teaspoons kosher salt (divided)
• 1 cup cherry tomatoes
• 1 cup shiitake mushroom caps (4 oz package, halved if large)
• 2 cups sweet potatoes (chopped ¼ inch thick)
• 2 cups broccoli florets (cut small)
• 2 small shallots (1 ½ sliced, ½ finely chopped)
• 1 ¼ cups cooked quinoa
• 2 lemons (1 zested and both juice, divided)
• 3 teaspoons red wine vinegar
• ¾ cup shelled edamame
• 1 tablespoon extra virgin olive oil
• 2 cups baby arugula

Instructions

1. Preheat oven to 400°F.
2. In a small bowl combine nutritional yeast, garlic powder, onion powder, smoked paprika and 1 ¼ teaspoons salt.
3. Place the veggies and sliced shallots, except for the chopped shallots and edamame, on a large sheet pan and spray generously with olive oil, add the spice mixture and toss well, spraying with more oil as needed. Roasting for 25 minutes, until the vegetables are tender and cooked through.
4. While the veggies roast, prepare the quinoa: In a large bowl combine quinoa, chopped shallots, with the juice of 2 lemons, zest from 1 lemon, red wine vinegar, edamame and ¼ teaspoon kosher salt and toss well.
5. Add 1 cup arugula to two large shallow bowls and separate the quinoa evenly over the top.
6. Separate the roasted veggies evenly over each bowl.