Vegan Quinoa Bowl with Roasted Veggies and Avocado Sauce {Gluten-Free}

INGREDIENTS

1 cup

quinoa

2 tsp

extra virgin olive oil

2 cups

vegetable broth

beets (peeled and cut into 1 inch cubes)

large or 2 small sweet potatoes (peeled and cut into 2 inch cubes)

head cauliflower (cut into florets)

1 lb

asparagus (thick ends cut off)

salt (to taste)

few tablespoons extra virgin olive oil

and 1/2 cups chickpeas

For the dressing:

1/2

avocado

2 tbsp

lemon juice

2 tbsp

extra virgin olive oil

1 clove

garlic (minced)

1/4 cup

coconut milk

1/4 cup

water (or more depending on desired consistency)

salt