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 minutes mins
Cook Time25 minutes mins
Total Time35 minutes 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
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
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.
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