Sheet Pan Veggies and Grain Bowl
RECIPE
30 min

Sheet Pan Veggies and Grain Bowl

Grain bowls are popular for a reason. They’re filling, customizable, and full of different textures and flavors. Ours features pretty spring veggies over black quinoa, tossed with a tangy vinaigrette, and topped with crispy chickpeas and creamy chevre. 

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Ingredients For

  • x 1
  • x 1
  • x 12
  • x 8
  • Olive oil and blue background
    Oil & oilseeds
    PDO Vallée des Baux-de-Provence Olive Oil
    0.50 cup See the article
  • 1.75 cups
  • 1 cup
  • 2 Tbsp
  • PGI Burgundy mustard
    Sauces & condiments
    PGI Burgundy mustard
    2 tsp See the article
  • Traditional shallots
    Fruits & Vegetables
    Traditional shallots
    x 0.50 See the article
  • 4 ounces

Arrange an oven rack in the top third of the oven and preheat to 400 degrees F.

Gently pat the chickpeas with paper towels to dry (it’s ok if some of the skins come off). Arrange them on one side of a baking sheet. Arrange the broccolini, carrots, fennel, and radishes in separate groups on the rest of the baking sheet. Drizzle with ¼ cup of the oil, ¾ teaspoon salt, and ¼ teaspoon pepper. Roast until the vegetables are tender, about 20 minutes.  

Sheet Pan Veggies and Grain Bowl
  • ©BrakeThrough Media

    Meanwhile, bring the broth and ½ teaspoon salt in a medium saucepan over high heat to a boil. Add the quinoa, lower the heat to a simmer, cover, and cook until the quinoa is fluffy, and the water has been absorbed, about 15 minutes. Keep covered off heat. 

    Sheet Pan Veggies and Grain Bowl
  • ©BrakeThrough Media

    Whisk the remaining ¼ cup oil, the vinegar, mustard, shallots, and ¼ teaspoon salt in a large bowl. Add the vegetables and chickpeas to the vinaigrette and toss to coat.  

    Sheet Pan Veggies and Grain Bowl
  • ©BrakeThrough Media

    Divide the quinoa among shallow bowls and top with the dressed vegetables. Sprinkle with the chevre.  

    Sheet Pan Veggies and Grain Bowl
  • ©BrakeThrough Media

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