Dig into all the best flavors of Italy with this healthy, vegan Italian Bowl with roasted vegetables and quinoa. This recipe is gluten free, packed with vitamins and plant-based protein, and easy to make in just 30 minutes!
Arrange the kale on a foil-lined baking sheet and toss it with 1 tablespoon olive oil and ½ teaspoon sea salt.
On another foil-lined baking sheet, add the sliced red bell pepper, onions, cherry tomatoes and chickpeas.
Toss everything in the remaining 2 tablespoons olive oil and 2 tablespoons Italian seasoning.
Place both baking sheets in the oven and roast for 20-25 minutes.
Remove both baking sheets from the oven and immediately toss all of the ingredients with the remaining ½ teaspoon sea salt, lemon juice, lemon zest and red pepper flakes.
Divide the cooked quinoa between four bowls.
Top with the roasted vegetables, tomatoes and chickpeas.
Drizzle the sun dried tomato sauce over the bowls, or serve it in a small bowl on the side.
Garnish with fresh chopped basil leaves and serve the bowls immediately.
Vegan meatballs, Italian sausage, chicken breasts or salmon can be roasted with the vegetables for added protein. Refer to the blog post above for specific seasoning and cooking instructions.
These bowls can be meal-prepped. You can cook the quinoa, roast the vegetables and prepare the sauce in advance. I recommend keeping each part of the bowl separate until you're ready to serve the bowls. The quinoa and roasted vegetables can be reheated in the microwave for 2 minutes. I recommend adding the sauce after reheating the bowls.
Leftover bowls will stay good in the refrigerator for up to 7 days.