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Close-up of nourish bowl with roasted vegetables, chickpeas, quinoa, kale and pickled onions.

Nourish Bowl with Roasted Vegetables & Peanut Dressing

Prep Time: 50 minutes
Cook Time: 40 minutes
Servings: 6 servings
A vibrant, naturally gluten-free and vegan nourish bowl packed with colourful roasted vegetables, crispy kale, quinoa, chickpeas, pickled onions, and two flavourful dressings: a creamy peanut satay sauce and a light French vinaigrette. Every component can be prepped ahead, making it perfect for meal prep or a nourishing vegetarian lunch on the go.
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Ingredients
 

Peanut Satay Dressing

  • ½ cup 130g crunchy peanut butter (smooth also works)
  • ½ cup 125ml water
  • 3 tbsp pure maple syrup
  • 3 tbsp soy sauce
  • 1 tbsp sesame oil
  • 1 tbsp rice vinegar
  • 2 small garlic cloves grated or finely chopped
  • ¼ tsp ground ginger
  • ¼ tsp paprika
  • ¼ tsp chilli flakes

French Vinaigrette

  • 1 medium French shallot finely grated or chopped
  • ½ tsp Dijon mustard
  • 1 tsp sugar or to taste
  • 4 tbsp white wine vinegar or vinegar of choice
  • ¾ cup 180ml mild olive oil or neutral flavoured oil
  • ½ tsp salt

Pickled Onions

  • 2 medium or 1 extra-large red onion thinly sliced
  • 1 full kettle of boiling water for pouring over onions
  • ½ cup 125ml water
  • ½ cup 125ml vinegar (white, rice wine, or white wine vinegar)
  • 3 tbsp white sugar

Crispy Chickpeas

  • 1 can chickpeas rinsed and well dried
  • 2 tbsp light olive oil
  • Salt and pepper
  • 1 tsp Onion Powder or flakes
  • ½ tsp Garlic Powder

Roasted Vegetables

  • 900 g sweet potato chopped into chunks
  • 4 red capsicums (bell peppers) chopped
  • 2 red onions cut into wedges
  • 3 zucchinis cut into batons
  • Olive oil for roasting
  • Salt and pepper

Quinoa

  • 2 cups 340g quinoa rinsed really well
  • 4 cups 1L water

For a smaller batch:

  • 1 cup 170g quinoa rinsed really well
  • 2 cups 500ml water

Crispy Kale

  • 4 large kale leaves stalks removed and leaves torn into pieces
  • Olive oil
  • Salt and pepper to taste

Instructions
 

Peanut Dressing

  • Combine all peanut dressing ingredients in a small saucepan. Whisk over medium heat until smooth and just comes to the boil. Remove from heat — it will thicken as it cools. Serve at room temperature, or gently warm if desired.

French Vinaigrette

  • Combine shallot, mustard, sugar, vinegar, oil, and salt in a jar with a lid. Shake well. Taste and adjust sugar or salt if needed.

Pickled Onions

  • Place sliced red onions in a colander. Pour over boiling water from the kettle, this takes the bite out of the onions. Let drain.
  • In a saucepan, bring water, vinegar and sugar to a boil. Pour over onions in a bowl. Let cool, then transfer to a jar and store in the fridge.

Crispy Chickpeas

  • Dry the rinsed chickpeas well (a microfibre cloth works well). Toss with olive oil, salt, and pepper.
  • Roast at 190°C fan / 375°F or 210°C / 410°F conventional for 30–40 minutes, tossing once or twice.
  • Optional: sprinkle with garlic powder or onion flakes after roasting. Place on a paper lined plate to crisp up a little. Some chickpeas will be crispier than the others, that's fine.

Roast the Vegetables

  • Place sweet potato, capsicum, and red onion on a lined tray. Drizzle generously with olive oil and season with salt and pepper.
  • Roast at 190°C fan / 375°F or 210°C / 410°F conventional for 30 minutes, stirring halfway.
  • Add zucchini halfway through — they need just 15–20 minutes.

Cook the Quinoa

  • Rinse quinoa very well in a fine mesh colander. Add to a pot with 4 cups water. Bring to a boil, reduce to simmer, cover, and cook for 15 minutes.
  • Remove from heat but don’t uncover. Let it rest with the lid on for 10 more minutes, then fluff the quinoa gently with a fork.

Crispy Kale

  • Toss torn kale leaves in olive oil, salt, and pepper. Massage the kale leaves with your hands.
  • Roast at 190°C fan / 375°F or 210°C / 410°F conventional for 5–10 minutes, tossing halfway. Watch carefully to avoid burning.
  • For make-ahead: cool completely and store in an airtight container. Refresh in the oven before serving.

Assemble the Bowl

  • Start with quinoa as a base.
  • Drizzle with vinaigrette to moisten and flavour.
  • Add roasted vegetables, zucchini, crispy chickpeas.
  • Spoon over a generous amount of peanut dressing.
  • Finish with a few pickled onions and roasted kale.
  • Perfect served warm, or enjoy cold for a hearty lunch on the go.

Notes

👩‍🍳 Recipe Notes

  • Kale: For best results, roast the kale just before serving. It only takes 5–10 minutes in a hot oven and gives the best crispy texture. If you're prepping ahead, store it in an airtight container once cooled and reheat briefly to refresh.
  • Pickled Onions: These keep well for a week or more in the fridge and add a lovely sharpness and colour to the bowl.
  • Avocado: A few slices of fresh avocado are a lovely addition when serving — they add richness and creaminess that works beautifully with the other elements.
  • French Vinaigrette: If refrigerated, the olive oil may solidify. Just bring it back to room temperature before using — either sit the jar in a bowl of hot water or microwave it for a few seconds, then stir well to loosen.
  • Peanut Dressing: This dressing thickens as it cools. You can drizzle it straight from the fridge for a thicker consistency, or gently warm it in the microwave or in a small saucepan if you prefer it warmer.
  • Customise it: Feel free to swap the quinoa for brown rice, farro, or couscous, and use any vegetables you love.
  • Meal Prep Friendly: Every component can be prepared ahead and reheated together in the oven.