Prep time
Total time
30 MIN
The colourful bowl is full of roasted autumn goodness. Cooking the quinoa in broth adds loads of flavour with no added fat.



  1. Preheat oven to 400°F (200°C). In medium saucepan, bring quinoa and broth to a boil. Reduce heat to low, cover and cook until liquid has been absorbed and quinoa is tender, about 15 minutes. Set aside. 
  2. While the quinoa cooks, toss chickpeas, sweet potatoes, apples, olive oil and curry paste together until coated. Transfer to a large parchment lined rimmed baking sheet.  Roast in oven, turning occasionally, until chickpeas are crisp and sweet potatoes and apples are golden, about 20 minutes. 
  3. Place spinach in same bowl. When vegetables are done, immediately put them into bowl on top of spinach, letting the residual heat wilt spinach. Let sit for about 5 minutes. Divide quinoa over 4 bowls. Arrange chickpea mixture over top of each. Drizzle with olive oil if desired. 

Recipe Tips

Add 2 cups of cooked, chopped chicken for extra protein.

Recipe Made With

CAMPBELL’S ® Ready To Use Mushroom Broth

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