A simple and delicious grain bowl packed with roasted sriracha chickpeas, roasted veggies, and a creamy avocado lime dressing. Perfect for meal prep, this bowl is nutritious and saves time during busy school weeks.
1: Cook quinoa according to package instructions.
2: While quinoa is cooking, coat sweet potatoes and broccoli in enough olive oil to coat, then add garlic powder, paprika, salt, and pepper, and toss until fully coated.
3: Toss chickpeas in olive oil and spices.
4: Add coated veggies and chickpeas to a foil/parchment lined baking sheet and roast in the oven at 375°F for 30-35 minutes.
5: During roasting, make the avocado dressing by blending avocado, lime juice, cilantro, water, olive oil, lemon juice, garlic clove, salt, and pepper together.
6: Once the veggies are roasted and quinoa is cooked, assemble the bowl with quinoa, veggies, chickpeas, avocado, pickled red onion, and avocado dressing.
7: Store leftovers in the fridge for up to a week.
