Vegan Quinoa Pecan Bowls

Yield: 4 Servings Prep Time: 35 mins

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.

By Marina Delio, Yummy Mummy Kitchen

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

Preparation

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.
Assemble the cooked quinoa, broccoli, pecans, chickpeas, and grapes in meal prep containers or wide-mouth canning jars. Top with micro greens.
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.
Cover the dressing and meal prep containers and store in the refrigerator until ready to eat, up to 3 days.

Nutrition Facts

Calories	580	Carbs	58g
Fat	36g	Fiber	14g
Saturated Fat	3.5g	Protein	14g
Sodium	420mg

Vegan Quinoa Pecan Bowls

Ingredients

Preparation

Nutrition Facts

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