Quinoa, cooked according to directions, for serving
Instructions
Roasted vegetables
Preheat oven to 400 degrees.
Evenly spread veggies on a baking sheet.
Drizzle walnut oil over all of the vegetables.
Season with salt and pepper.
Roast for 25 minutes or until fork tender.
Chickpeas in Curry Sauce
Combine all of the ingredients in a stock pot over medium heat.
Stir until well incorporated.
Allow to simmer for 10 minutes until the coconut milk has slightly thickened and reduced, stirring occasionally.
Pour the sauce of the roasted veggies and quinoa.
Notes
I used a combination of roasted purple sweet potatoes, cauliflower, and leeks in this, but feel free to substitute with what you like or have on hand.Quinoa makes the perfect base for this dish, but you can also use basmati rice, brown rice, farro, or any of your favorite grains.