Roasted Chickpea, Sweet Potato and Apple Grain
The colourful bowl is full of roasted autumn goodness. Cooking the quinoa in broth adds loads of flavour with no added fat.
- 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.
- 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.
- 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.
Add 2 cups of cooked, chopped chicken for extra protein.
Did you make this?
I love how unique this recipe is with the mixture of curry, vegetables and apples! My spinach didn't seem to wilt like the picture but other than that, I loved it.
Shannon D. | April 23, 2019
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