Roasted Potato & Chickpea Quinoa Bowl

This beautiful bowl is loaded with different essential vitamins and minerals to give you an extra boost in energy – more than enough to help you conquer your day.

INGREDIENTS

• QUINOA BOWL
  • 2 cups baby potatoes quartered
  • 1/2 tsp each kosher salt and pepper for roasting potatoes
  • 1 to 2 tbsp olive oil for roasting potatoes
  • 1 cup uncooked quinoa
  • juice of 1/2 lemon plus more for serving
  • 2 bell peppers diced
  • 8 oz. cremini mushrooms quartered
  • 1 tbsp olive oil for vegetables
  • 1/4 tsp each kosher salt, pepper, garlic powder for cooking bell
  • peppers and mushrooms
  • 1 tsp dried oregano
  • 3/4 cup halved cherry tomatoes
  • 1/4 cup chopped kalamata olives
  • fresh parsley for serving optional
  • 1 15 oz. can chickpeas drained and rinsed
  • 1 tsp olive oil for chickpeas
  • 1/4 tsp each kosher salt, pepper, garlic powder and paprika for chickpeas
• DRESSING
  • 1/4 cup vegan mayo
  • 4 tsp dijon mustard
  • 2 tbsp agave nectar
  • 1/4 tsp garlic powder
  • 1/8 tsp kosher salt

METHOD