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Vegan Quinoa Power Bowls with Roasted Veggies and Avocado Sauce {Gluten-Free}
AVOCADO PESTO17Ingredients
65Minutes
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Ingredients
US|METRIC
1 SERVINGS
- 1 cup quinoa
- 2 tsp. extra-virgin olive oil
- 2 cups vegetable broth
- 3 beets (peeled and cut into 1 inch cubes)
- 1 sweet potatoes (large or 2 small, peeled and cut into 2 inch cubes)
- 1 head cauliflower (cut into florets)
- 1 lb. asparagus (thick ends cut off)
- salt (to taste)
- 3 Tbsp. extra-virgin olive oil
- 1/2 cup chickpeas
- 1/2 avocado
- 2 Tbsp. lemon juice
- 2 Tbsp. extra-virgin olive oil
- 2 cloves garlic (minced)
- 1/4 cup coconut milk
- 1/4 cup water (or more depending on desired consistency)
- salt (to taste)
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