Roasted Cauliflower, Mushroom and Chickpea Quinoa Bowl

This Roasted Cauliflower, Mushroom and Chickpea Quinoa Bowl is a quick and easy meatless meal that is sure to please everyone. Hearty quinoa is tossed with roasted cauliflower, mushrooms, chickpeas, and arugula, all tossed in a savory white balsamic dressing. This healthier meal is ready in just 30 minutes and packed with delicious superfoods!

Ahhh quinoa…

How I love thee. Let me count the ways!

I’ve added quinoa to a taco skillet, sweet potatoes, honey garlic salmon, chickpeas and pesto, caprese flavors, and a breakfast bowl, just to name a few!

It’s the grain that keeps me coming back for more, and is so versatile!

So tell me, do you love quinoa?

I’ve mentioned before that it took me a while to jump on board. I’m not one to follow the latest food trends, at least until it’s been out for a while. And quinoa was one of them. The first time I tried it, I thought it was kind of bland, and I think that was because I was expecting something magical from all of the hype.

But, once I got to experimenting and adding it to different ingredients, cooking it in chicken broth (my favorite way to prepare it!), and appreciating it for its own unique taste, I quickly became hooked. And that’s why I love sharing so many quinoa creations with you!

This Roasted Cauliflower, Mushroom and Chickpea Quinoa Bowl is a quick and easy meatless meal that is sure to please everyone. Hearty quinoa is tossed with roasted cauliflower, mushrooms, chickpeas, and arugula, all tossed in a savory white balsamic dressing. This healthier meal is ready in just 30 minutes and packed with delicious superfoods!

And if you’re anything like me, easy meals that are full of healthier ingredients are a win-win all around.

Remember these Roasted Parmesan Herb Chickpeas that I shared with you last week? Well, they’re a star ingredient in this dish, and for good reason! It provides the perfect crunchy topping on this hearty bowl

You’ll never miss the meat in this dish, either. The roasted cauliflower and mushrooms are hearty, packed with savory herbs, and will fill you up in no time.

And the dressing! This white balsamic dressing that I used is a staple dressing in most of my quinoa bowls (see here, here, and here). It’s simple, fresh, and takes literally a minute to whip up. If you’ve never used white balsamic dressing before, you need to start! It carries a lighter flavor than the regular balsamic kind, which is perfect for quinoa bowls.

So if you’re on the hunt for a lighter, meatless dish, look no further. This Roasted Cauliflower, Mushroom and Chickpea Quinoa Bowl makes the best lunch or dinner, hot or cold!

Looking for more quinoa recipes? I’ve got you covered!

• Cranberry, Mushroom and Edamame Quinoa Bowl
• Black Bean Taco Quinoa Skillet
• Honey Garlic Salmon Quinoa Bowl

Roasted Cauliflower, Mushroom and Chickpea Quinoa Bowl

Yield: 4

Prep Time: 10 minutes mins

Cook Time: 20 minutes mins

Total Time: 30 minutes mins

This Roasted Cauliflower, Mushroom and Chickpea Quinoa Bowl is a quick and easy meatless meal that is sure to please everyone. Hearty quinoa is tossed with roasted cauliflower, mushrooms, chickpeas, and arugula, all tossed in a savory white balsamic dressing. This healthier meal is ready in just 30 minutes and packed with delicious superfoods!

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Ingredients

 

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Vegetables

• ▢ 1 small head of cauliflower, cut into florets (see notes below)
• ▢ 8 ounces fresh sliced white or baby bella mushrooms
• ▢ 2 tablespoons olive oil
• ▢ 1 teaspoon dried rosemary
• ▢ 1 teaspoon dried thyme
• ▢ ½ teaspoon garlic powder
• ▢ Salt and pepper, to taste

Quinoa Bowl

• ▢ 1 cup quinoa
• ▢ 2 cups low sodium chicken broth
• ▢ 4 cups fresh baby arugula
• ▢ ½ cup crumbled feta cheese
• ▢ ½ cup Roasted Parmesan Herb Chickpeas, or chickpeas of choice
• ▢ ½ cup dried cherries

Dressing

• ▢ 3 tablespoons olive oil
• ▢ 2 tablespoons white balsamic vinegar
• ▢ ½ teaspoon garlic powder
• ▢ Salt and pepper, to taste

Instructions

 

• Preheat oven to 400F. Line a large baking pan with parchment paper or lightly coat with non-stick cooking spray. Set aside.
• In a medium bowl, add cauliflower and mushrooms. Add olive oil, rosemary, thyme, garlic powder, salt, and pepper. Toss to coat. Spread vegetables in an even layer on prepared baking pan.
• Bake for 18-20 minutes, or until vegetables are tender, flipping halfway through.
• As vegetables are cooking, prepare quinoa according to package directions, using chicken broth instead of water.
• When quinoa is ready, add to a large bowl, along with arugula. Set aside.
• To prepare the dressing, in a small bowl, combine the olive oil, white balsamic vinegar, garlic powder, salt and pepper. Whisk thoroughly. Pour dressing over quinoa and toss to coat.
• When vegetables are ready, add to quinoa, along with feta, Roasted Parmesan Herb Chickpeas, and dried cherries.
• Serve immediately or refrigerate until ready to serve.

Notes

I used the pre-cut cauliflower florets that I found in the refrigerated section of my grocery store's produce department. This makes prep time easier!

Serving: 1g, Calories: 547kcal, Carbohydrates: 60g, Protein: 19g, Fat: 27g, Saturated Fat: 6g, Cholesterol: 17mg, Sodium: 267mg, Potassium: 844mg, Fiber: 10g, Sugar: 14g, Vitamin A: 1108IU, Vitamin C: 7mg, Calcium: 194mg, Iron: 5mg

Cuisine: American

Course: Main Course, Side Dish

Author: Gayle

Did you make this recipe?Let me know! Mention @pumpkin_n_spice on Instagram or tag #pumpkin_n_spice.