Roasted Summer Veggie Salad Bowls
This easy roasted summer veggie salad bowls recipe makes a delicious dinner or a tasty meal prep lunch for the work week.
Servings: 5 servings
Calories: 463kcal
Equipment
Ingredients
- 1/2 cup quinoa
- 2 cups vegetable broth
- 2 red peppers quartered
- 1 zucchini quartered lengthwise and chopped into large chunks
- 2 tsps avocado oil
- 14 oz chickpeas drained and rinsed
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 4 cups kale torn
- 1 cup pickled carrots or roasted
- 1 avocado diced
- 1 cup pea shoots
Vinaigrette
- 1/3 cup sun dried tomatoes drained and rinsed from oil
- 1/4 cup extra virgin olive oil
- 1/4 teaspoon sea salt
- 1/4 teaspoon pepper
- 2 garlic cloves
- 2 tablespoons apple cider vinegar
- 1 teaspoon oregano
- 1/2 cup water
Instructions
- Preheat oven to 425F and line a sheet pan with parchment paper.
- Add the quinoa and vegetable broth in a sauce pan, 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 on a sheet pan. Season with salt, pepper, and rub with avocado oil. Roast for 25 minutes. For the last 10 minutes, add the chickpeas to the pan.
- Remove from the oven and let cool, then chop the vegetables into smaller pieces (if needed).
- Add the kale to a skillet with a splash of olive oil and over medium heat stir the kale until it is slightly wilted.
For the vinaigrette
- In a blender add the vinaigrette ingredients and blend until smooth.
Nutrition
Serving: 1serving | Calories: 463kcal | Carbohydrates: 54g | Protein: 16g | Fat: 23g | Saturated Fat: 3g | Sodium: 690mg | Potassium: 1338mg | Fiber: 14g | Sugar: 12g | Vitamin A: 11748IU | Vitamin C: 175mg | Calcium: 169mg | Iron: 5mg