Roasted Potato & Chickpea Quinoa Bowl

munchmealsbyjanet.com

Beth Merk

Former chef | Avid Instant pot user for 4+ yrs | Vortex has replaced our over | supports my local Epicure rep

2 cups baby potatoes quartered

½ tsp each kosher salt and pepper for roasting potatoes

1 to 2 tbsp olive oil for roasting potatoes

1 cup uncooked quinoa

Juice of ½ lemon plus more for serving

2 bell peppers diced

8 oz. cremini mushrooms quartered

1 tbsp olive oil for vegetables

¼ tsp each kosher salt, pepper, garlic powder for cooking bell peppers and mushrooms

1 tsp dried oregano

¾ cup halved cherry tomatoes

¼ cup chopped kalamata olives

Fresh parsley for serving optional

1 15 oz. can chickpeas drained and rinsed

1 tsp olive oil for chickpeas

¼ tsp each kosher salt, pepper, garlic powder and paprika for chickpeas

subheading: Dressing (whisk together in a bowl):

¼ cup vegan mayo

4 tsp dijon mustard

2 tbsp agave nectar

¼ tsp garlic powder

⅛ tsp kosher salt

Directions at munchmealsbyjanet.com

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