This hearty vegan stew is full of antioxidant-rich vegetables roasted in nutty rice bran oil. The stew is served alongside quinoa for a protein rich plant-based meal that will keep you satisfied!
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 4 meal prep containers sprinkle with parsley. Divide quinoa between smaller compartments.