Roasted Summer Veggie Salad Bowls

Name: Roasted Summer Veggie Salad Bowls
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
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; 1/3 cup sun dried tomatoes (drained and rinsed from oil); 1/4 cup extra virgin olive oil; 1/4 teaspoon sea salt; 2 garlic cloves; 2 tablespoons apple cider vinegar; 1 teaspoon oregano; 1/2 cup water

6 steps

Prep:10minCook:25min

This easy roasted summer veggie salad bowls recipe makes a delicious dinner or a tasty meal prep lunch for the work week.

Updated at: Thu, 17 Aug 2023 12:01:16 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories357.4 kcal (18%)

Total Fat20.1 g (29%)

Carbs37.3 g (14%)

Sugars9.5 g (11%)

Protein10 g (20%)

Sodium650.2 mg (33%)

Fiber10.2 g (36%)

% Daily Values based on a 2,000 calorie diet

Ingredients

5 servings

½ cupquinoa

2 cupsvegetable broth

2red peppers

quartered

1zucchini

quartered lengthwise and chopped into large chunks

2 tspsavocado oil

14 ozchickpeas

drained and rinsed

¼ teaspoonsalt

¼ teaspoonpepper

4 cupskale

torn

1 cuppickled carrots

or roasted

1avocado

diced

1 cuppea shoots

⅓ cupsun dried tomatoes

drained and rinsed from oil

¼ cupextra virgin olive oil

¼ teaspoonsea salt

2garlic cloves

2 tablespoonsapple cider vinegar

1 teaspoonoregano

½ cupwater

Instructions

Step 1

Preheat oven to 425F and line a sheet pan with parchment paper.

Step 2

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.

Step 3

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.

Step 4

Remove from the oven and let cool, then chop the vegetables into smaller pieces (if needed).

Step 5

Add the kale to a skillet with a splash of olive oil and over medium heat stir the kale until it is slightly wilted.