Vegan Roasted Veggie Salad Over Quinoa

This was a jam packed dish with more roasted veggies then you can imagine: vegan heaven!


  • 2 large sweet potatoes, peeled and diced
  • 2 heads cauliflower, chopped
  • 2 cans drained chickpeas
  • 1 bushel of asparagus
  • 4 beets, peeled and diced
  • 1 bag of brussels sprouts
  • 1 bag of multi color potatoes (white and purple and red, diced)
  • 1 bag multi color carrots, peeled and chopped
  • 1 package broccolini, chopped
  • 4 portobello mushrooms, slicedIMG_7683
  • 1 bag quinoa, cooked according to package
  • 1 avocado
  • 4 TBsp lemon juice
  • 4 TBsp olive oil
  • 2 TBsp garlic
  • 1 can coconut milk
  • 1/2 cup water
  • salt
  • olive oil

Preheat the oven to 425.

For most of the veggies, I prepared them and put them in a large tupperware container, drizzled with a little oil and salt, and shook them up, then spread them out on a pan for baking. IMG_7686

I arranged the sprouts, broccolini and mushrooms together with a dash of garlic powder.

The rest of the veggies I kept relatively separate from the others. Then the tough part is figuring out how to arrange in the oven, which I was able to do all at once in various stages.

Sprouts/mushroom/broccolini mixture- 20 minutes

beets and potatoes- 45 minutes

cauliflower, carrots and chickpeas- 25 minutes

IMG_7685asparagus- 20 minutes

Meanwhile in a blender combine the avocado, coconut milk, lemon juice, garlic, olive oil, and water- this will be the sauce.

Serve the veggies over quinoa and top with the sauce!


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