Sheet Pan Veggies and Grain Bowl
30 min
Average: 5 (3 votes)

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. 

Ingredients For

  • x 1
  • x 1
  • x 12
  • x 8
  • Olive oil and blue background
    Vallée des Baux-de-Provence Olive Oil PDO
  • 1.75 cups
  • 1 cup
  • 2 Tbsp
  • PGI Burgundy mustard
    Burgundy Mustard PGI
  • Traditional shallots
    Traditional shallots
  • 4 ounces

Preparation

1

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

2

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.  

© ©BrakeThrough Media

3

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. 

© ©BrakeThrough Media

4

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.  

© ©BrakeThrough Media

5

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

© ©BrakeThrough Media

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