Roasted Chickpea, Carrot, And Quinoa Bowl With Almond Butter Gravy

• Vegan
• Gluten free

• Produce

  • 24 Carrot carrot
  • 9 cups Chickpea
  • 3 Green onion
  • 6 tsp Herbes de provence
  • 1 1/2 tsp Onion powder
  • 1 1/2 tsp Powdered garlic

• Canned Goods

  • 3 cup Water or vegetable broth

• Condiments

  • 3/4 cup Almond butter
  • 1 1/2 tsp Mellow white miso
  • 1 1/2 tsp Mustard powder

• Pasta & Grains

  • 9 cups Quinoa, cooked

• Baking & Spices

  • 3 Black pepper
  • 3 tbsp Nutritional yeast
  • 3 Salt and pepper

• Oils & Vinegars

  • 6 tbsp Olive oil

Found on peacefuldumpling.com

Description

Ingredients

• 1/4 cup almond butter
• 1/2 teaspoon mellow white miso
• 1 tablespoon nutritional yeast
• 2 teaspoons herbs de provence
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon mustard powder
• 1 cup water or vegetable broth, plus more as needed
• Black pepper, to taste
• 3 cups chickpeas
• 3 cups cooked quinoa
• 8 carrots carrots
• 2 tablespoons olive oil
• Salt and pepper, to taste
• Chopped green onions, optional

Directions

• Directions 1. Preheat oven to 400°F. 2. Toss chickpeas and carrots in olive oil and season with salt and pepper. Bake for 30-35 minutes or until the beans and carrots are browning. 3. While chickpeas and carrots are roasting, stir together gravy ingredients (except water or vegetable broth) in a small mixing bowl. 4. In a small saucepan over very low heat, transfer gravy and whisk constantly until mixture begins to thicken, about five minutes. The mixture will thicken considerably as it sits, so you don’t want to cook it for too long over the stove top. 5. When vegetables are done roasting, remove from oven and begin to assemble your bowls. Divide cooked quinoa, roasted carrots, and chickpeas evenly and finish by drizzling on a couple tablespoons of the gravy. Top bowls with chopped green onions, if desired. Also by Molly: Vegan Pumpkin Lasagna Related: Gluten-Free & Vegan Mushroom Gravy Vegan Herb Mushroom Gravy & Biscuits Get more like this—Subscribe to our daily inspirational newsletter for exclusive content! __ Photos: Molly Lansdowne