SUMMER VEGGIE
ROASTED
SALAD BOWLS
This easy roasted summer veggie salad bowls recipe makes a delicious dinner or a tasty meal prep lunch. It’s easy, it’s delicious, and it’s full of fiber and plant-based protein (thank you chickpeas and quinoa).
SALAD INGREDIENTS
quinoa
veg broth
zucchini
red bell peppers
avocado oil
chickpeas
salt
pepper
carrots
kale
avocado
pea shoots
SUNDRIED TOMATO VINAIGRETTE
sun-dried tomatoes
extra virgin olive oil
garlic
salt & pepper
apple cider vinegar
oregano
INSTRUCTIONS
Add the quinoa and vegetable broth in a saucepan, bring to a boil, reduce heat to low, and cover. Cook for 15 minutes. Fluff with a fork and place the lid back on for five more minutes.
While the quinoa cooks, place the red pepper and zucchini & carrots on a sheet pan. Season with salt, pepper & avocado oil. Roast for 25 minutes. Add chickpeas for the last 10 minutes.
Remove from the oven & chop into smaller pieces if necessary. Add kale to a skillet with olive oil and stir until slightly wilted.
VINAIGRETTE
In a blender add the vinaigrette ingredients and blend until smooth.
ASSEMBLE & ENJOY