Roasted Veggie Quinoa Bowls

Kati Mora, MS, RD – Practical Nutrition Made Simple.


These super versatile Roasted Veggie Quinoa Bowls are good hot, cold, eaten right away, or served as leftovers the next day.


  • 3 tbsp olive oil divided
  • 1 cup chickpeas rinsed, drained and patted dry
  • 1 medium sweet potato chopped
  • 1/4 medium sweet onion chopped
  • 1 1/2 medium carrots chopped
  • 1 cup Brussels sprouts quartered
  • 1 cup quinoa cooked as directed
  • 1/4 cup dried cranberries
  • 1/4 cup pecans chopped
  • 1/3 cup feta cheese crumbled


  1. Preheat oven to 400 degrees F. Add chickpeas and 1 Tbsp olive oil to a medium sized bowl. Combine until evenly coated. Place chickpeas on...
  2. Get the full instructions at Kati Mora, MS, RD – Practical Nutrition Made Simple.
Roasted Veggie Quinoa Bowls

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