Roasted Vegetable Vegan Stew

white bowl and spoon with colorful vegetable stew on one side and cooked quinoa on the other

Prep time

10 minutes

Cook time

25 minutes

Servings

Looking for a hearty stew minus the meat? This vegan stew featuring roasted vegetables and quinoa will hit the spot. The rice bran oil gives it extra umami that’s perfect for reheating throughout the week. This recipe will surely become a fall meal prep favorite!

Ingredients

FOR ROASTED VEGETABLES

1 cup cubed butternut squash

1 cup peeled/cubed sweet potato

1 cup coarsely chopped sweet yellow onion

2 tablespoons Rice Bran Oil

1 teaspoon minced garlic

¼ teaspoon salt

¼ teaspoon black pepper

FOR STEW

1 can (15 ounce) drained chickpeas

1 can (15 ounce) diced tomatoes

2 cups vegetable stock

½ teaspoon dried thyme

pinch or to taste salt and pepper

small amount when served fresh chopped parsley

FOR SERVING

2 cups cooked Tri-Color Quinoa, Organic

Directions

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 four meal prep containers sprinkle with parsley. Divide quinoa between smaller compartments.