Skip to content
Industry Dashboard
Everything Pecans
  • Everything Pecans!
  • Recipe Library
  • Health & Nutrition
  • Pecans 101
  • About The APC
For the Industry
  • Industry Dashboard
  • Data & Reports
  • Quality Assurance Program
  • Tools & Resources
  • Handler Reporting
  • Industry Registration
  • Contact Us
For Electronic Reporting
Login Here

Vegan Quinoa Pecan Bowls

By: Marina Delio, Yummy Mummy Kitchen

Serving Size: 4
Cook Time: 35 mins

Meal prepping makes eating nutritiously throughout the week effortless. Vegan and gluten-free, these bowls combine quinoa, roasted broccoli, grapes, and pecans to keep you fueled no matter what the week brings.

Print Recipe
Download Recipe Imagery
Share

Ingredients

12 ounces broccoli florets

Salt and pepper, to taste

1 1/2 cups cooked quinoa

1 1/2 cups raw pecan halves

1 1/2 cups chickpeas, drained and rinsed

1 1/2 cups purple grapes, halved

1 cup microgreens

Lemon Vinaigrette Dressing:

1/4 cup fresh lemon juice (about 2 lemons)

1/8 cup pecan oil or extra virgin olive oil

1 tablespoon Dijon mustard

1 1/2 teaspoons agave nectar

1 small shallot, roughly chopped

Freshly cracked pepper, to taste

Process:

  1. Preheat the oven to 450 degrees F. Place broccoli onto a baking sheet and coat with cooking spray. Season with salt and pepper. Roast in the oven until charred in places and tender-crisp, about 20 minutes. Let cool to room temperature.
  2. Assemble the cooked quinoa, broccoli, pecans, chickpeas, and grapes in meal prep containers or wide-mouth canning jars. Top with micro greens.
  3. To make the dressing: add all dressing ingredients to the blender. Blend until smooth and creamy, about 1 minute. Transfer to a glass jar or small individual containers.
  4. Cover the dressing and meal prep containers and store in the refrigerator until ready to eat, up to 3 days.

Nutritional Facts:

Calories 580
Fat 36g
Saturated Fat 3.5g
Sodium 420mg
Carbs 58g
Fiber 14g
Protein 14g