Ingredients:

  • 1 cup (185g) dry quinoa
  • 2 cups (475ml) vegetable broth
  • 1/2 tsp (3g) sea salt
  • 1 large (350g) sweet potato, cubed into 1/2-inch pieces
  • 1 small head (400g) cauliflower, broken into small florets
  • 1 large (200g) red bell pepper, sliced into strips
  • 1 can (425g) chickpeas, drained, rinsed, and patted dry
  • 2 tbsp (30ml) extra virgin olive oil
  • 1 tsp (2g) smoked paprika
  • 1/2 tsp (1g) dried oregano
  • 1 cup (240g) creamy hummus
  • 2 cups (60g) baby arugula
  • 1/4 cup (40g) pickled red onions
  • 1/4 cup (30g) crumbled feta

Instructions:

  1. Rinse quinoa under cold water until clear. In a medium saucepan, toast the dry grains over medium heat for 2 minutes. Add vegetable broth and sea salt, bring to a boil, then reduce to a low simmer. Cover and cook for 15 minutes, then let stand off-heat for 5 minutes.
  2. Preheat your oven to 200°C. While it heats, ensure your 425g of chickpeas are bone dry. In a large mixing bowl, toss the cubed sweet potato, cauliflower florets, red bell pepper strips, and dried chickpeas with extra virgin olive oil, smoked paprika, and dried oregano until evenly coated.
  3. Spread the vegetable and chickpea mixture across a large rimmed baking sheet, ensuring they are not overcrowded, allowing for proper caramelization via the Maillard reaction.
  4. Roast for 30 minutes, tossing halfway through, until the vegetables are tender and the chickpeas are slightly crisp with mahogany-colored edges.
  5. Assemble the bowls by layering a foundation of fluffy quinoa, topped with a generous portion of roasted vegetables and chickpeas. Add 1/4 cup of hummus to each bowl, followed by baby arugula, pickled red onions, and crumbled feta.