Roasted Vegetable Bowl with Blueberry Guacamole

I went to a conference last week and Rebol was served for lunch. I built a wonderful roasted vegetable bowl over rice topped with yum yum sauce and blueberry guacamole and absolutely loved it. Of course, I brought some leftovers home for Dave to try and ended up leaving them in a friend's fridge so I wanted to try to recreate the bowl for him at home. I added a few vegetables from our CSA to change up the mixed vegetables that I had at the conference and used quinoa instead of rice as the base. The result was an eclectic mix of flavors that's spicy, savory, and sweet all at once. This was a winner for us and it's a perfect way to use up odds and ends of vegetables that need to go into a recipe all at one time. This would also make a great taco filling! 

Inspired by Rebol Cleveland.

Ingredients:
-1 cup of quinoa uncooked (3 cups cooked)
-1 zucchini, large diced

-2 ounces of green beans, cut into 1-inch pieces
-2 ounces of shiitake mushrooms, sliced
-1 small onion, sliced
-1 medium red pepper large diced
-1 can of chickpeas, drained and rinsed
-10 cherry tomatoes

-Cooking spray or olive oil
-Salt, pepper, cumin to taste

-Chives, optional garnish

Yum Yum Sauce
-1 cup mayonnaise
-1/4 cup water
-1 teaspoon tomato paste
-1/2 teaspoon garlic powder
-1 teaspoon sugar
-1/4 teaspoon paprika
-1 dash cayenne pepper

Blueberry Guacamole
-2 avocados
-3 cherry tomatoes, quartered
-1/4 red onion, diced
-1 serrano pepper, thinly sliced
-1/4 cup of blueberries
-2 tablespoons of lime juice
-Pinch of salt

Preheat the oven to 400 degrees. Spread the vegetables out on a baking sheet in a single layer, spray with cooking spray (or drizzle with olive oil), and season with salt, pepper and cumin. Roast for 20 - 25 minutes until all vegetables are cooked through.

While the vegetables are roasting cook the quinoa according to package directions and prep the yum yum sauce and blueberry guacamole.

To make the yum yum sauce combine all of the ingredients in a bowl and whisk together.

To make the blueberry guacamole add the avocado to a large bowl and gently mash with a fork. Once the avocado is the desired consistency add the other ingredients and gently incorporate them into the avocado until fully combined.

Serve the vegetables alongside the quinoa and blueberry guacamole. Top with chives and yum yum sauce and enjoy!