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close up of summer veggie salad
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5 from 3 votes

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.
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Salad
Cuisine: American
Servings: 5 servings
Calories: 463kcal


  • 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


  • 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


  • 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.


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