If you have ever experienced being served a less-than-ideal vegetarian/ vegan dish at an event that leaves you, well, wanting more (literally), then you will be over the moon excited for this spectacular, plants only rockstar of an entree. Even my meat-loving fiance asks me to cook this dish, because, what do ya know, plants can be packed with filling protein too! The chickpeas in this dish will keep you satiated and the mixture of veggies and spices brings allll the flavor.
Serves 2. Double, triple, etc. as needed
Ingredients
- 2 large bell peppers (color of your choice)
- 1 c rainbow quinoa
- ¼ c fresh basil, chopped
- Sprinkle of salt, pepper, and oregano
- 1 tbs lemon juice
- 2 tbs avocado oil
- 1 tbs minced garlic
- ¼ red bell pepper, diced (or color of your choice)
- ¼ orange bell pepper, diced (or color of your choice)
- ⅓ c multi-colored cherry tomatoes, sliced in half
- ⅓ c cauliflower
- ⅓ c broccoli
- ½ white onion, diced
- 1c spinach, chopped
- ½ 16oz can of chickpeas
- Handful of broccoli sprouts for garnish
*Pro tip: The veggie measurements above are an approximation. Don’t stress yourself out measuring every single ingredient you chop. Add more of one and less of another based on your preferences, or swap out any veggies listed above for your personal favorites!
Directions
- Preheat the oven to 425 F.
- Cook the quinoa as instructed on the package.
- While the quinoa is cooking, clean. half, and empty your bell peppers of stem and seeds.
- Line a rimmed baking sheet with parchment paper.
- Place pepper halves open side down and bake for 10 min. Rotate to face up, sprinkle with salt and pepper, and bake another 8 min or until soft.
- While peppers are cooking, chop the veggies.
- Heat avocado oil in a frying pan on the stove over medium-high heat. Add minced garlic and onion and saute about 3 minutes.
- Add lemon juice, cauliflower, broccoli, chickpeas, and peppers and cook for another 4 – 5 min.
- Add chopped spinach and tomatoes and cook for another 2 min or until spinach is just wilting.
- When quinoa is done cooking, mix in the chopped basil.
- Serve peppers over a bed of quinoa. Fill peppers with veggies from the stovetop. Garnish with sprouts. Enjoy!
I hope you all love this colorful meal as much as I do! Don’t forget to tag me in your Insta photos @havenspanyer when you make it. I love seeing your personal spin on my recipes!
