I do love all the "nourish bowl" recipes that are currently finding their way to various food blogs. My lunch today is gluten-free, vegan, and so scrumptious.
I roast the sweet potatoes for ten minutes before adding any other vegetables to the oven. Cube, toss in a little grapeseed or olive oil, and add SPG (salt, pepper, garlic) and put in a 400 degree oven.
Add zucchini, red onion, and frozen corn to another pan. Toss with a bit more oil and add SPG (or just salt & pepper if you're not a garlic fan).
Drain and rinse one can of chickpeas. Do not add oil; add a generous helping of your favourite spice (I used Tandoori). Put the second pan in the oven and roast for another 10-15 minutes.
In the meantime, cook your quinoa or coucous (I had recently found a gluten-free coucous, so that's what I used today). I added Epicure's Red Pepper flakes to the boiling water for some additional colour and flavour.
Put all the wonderful ingredients together and top with your favourite dressing. Enjoy!!