For the power bowl:
2 teaspoons extra virgin olive oil
2 cups vegetable broth
3 beets, peeled and cut into 1 inch cubes
1 large or 2 small sweet potatoes, peeled and cut into 2 inch cubes
1 head cauliflower, cut into florets
1 pound asparagus, thick ends cut off
salt, to taste
few tablespoons extra virgin olive oil
1 and ½ cups chickpeas
For the dressing:
Preheat oven to 425 degrees F.
Heat pot over medium heat, add 2 teaspoon olive oil and quinoa. Toast for a few minutes until quinoa starting to brown. Add vegetable broth, bring to a boil, reduce heat and simmer, covered 15-20 minutes until quinoa cooked through.
Separately toss each of the veggies with a drizzle of olive oil (just to coat them) and salt to taste.
Place in single layer on baking sheet and roast in preheated oven until cooked through. The beets and sweet potatoes with need 40-45 minutes, the asparagus will need 20 minutes and the cauliflower will need 25 mins.
Heat pan over medium heat and add 1 teaspoon olive oil. Add chickpeas and toast until browned.