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–+ servings

Roasted Vegetable Vegan Stew

This hearty vegan stew is full of antioxidant-rich vegetables roasted in nutty rice bran oil. The stew is served alongside quinoa for a protein rich plant-based meal that will keep you satisfied!
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Course: dinner, Lunch, Main Course
Cuisine: American
Keyword: glutenfree, onepot, vegan, vegatarian
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4
Calories: 340kcal

Ingredients

For Roasted Vegetables

  • 1 cup cubed butternut squash
  • 1 cup peeled/cubed sweet potato
  • 1 cup coarsely chopped sweet yellow onion
  • 2 tablespoon Ellyndale® Organics Rice Bran Oil
  • 1 teaspoon minced garlic
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper

For Stew

  • 1 15 oz can drained chickpeas
  • 1 15 oz. can diced tomatoes
  • 2 cups vegetable stock
  • ½ teaspoon dried thyme
  • Salt and pepper to taste
  • Fresh chopped parsley for serving

For Serving

  • 2 cups cooked quinoa

Instructions

  • Preheat oven to 400ºF and line a baking sheet with parchment paper. Add squash, sweet potatoes and onions to pan and drizzle with rice bran oil. Add minced garlic, salt and pepper. Toss to coat vegetables. Roast for 20 minutes.
  • Add roasted vegetables to a large pot with tomatoes, chickpeas, thyme and vegetable stock. Bring to a low boil and season with salt and pepper. Boil for 5 minutes longer.
  • Ladle stew into large compartments of 4 meal prep containers sprinkle with parsley. Divide quinoa between smaller compartments.

Nutrition

Calories: 340kcal | Carbohydrates: 51g | Protein: 11g | Fat: 11g | Fiber: 10g