Vegan Roasted Vegetable Quinoa Bowl with Creamy Green Sauce

I agreed with another reviewer about the sauce being a little bland as written. I used a 1/2 cup loose packed parsley (instead of 1/4 cup), added a few pinches of garlic powder and a couple pinches of onion powder, an extra splash of tamari and a bit more salt to pump up the flavor. I also lightly sautéed the red cabbage. Even accidentally adding too much quinoa to the bowls (more like 3/4 cup cooked instead of a 1/2 cup per bowl), we loved the meal.

I loved this meal! The sauce, OH THE SAUCE! I could have just drank this straight. Next time, I think I'll flash fry the cabbage in a bit of olive oil as I didn't care for it raw. I love how versatile the recipe is. So many different veggies will be delicious with this.

This is one of my favorite recipes to make for meal prep. It's so easy and simple to make. It holds well, so I can make this on Sunday and eat it for lunch on Thursday and it's still delicious.

The sauce was not tasty or statisfying at all, but the main concept is pretty good. Substitute wild or sticky rice for the Quinoa and pile on some kimchi and this would be a tasty lunch. Maybe Korean BBQ for the sauce or another inspiration.