Roasted Vegetable & Quinoa Bowl with Lemon-Herb Dressing
A nourishing gluten-free and soy-free roasted vegetable and quinoa bowl topped with a refreshing lemon-herb dressing. Perfect as a balanced, wholesome meal full of flavor and nutrients.
*Image is for illustration purposes and may differ from the actual recipe (AI generated).
420 calories
$7.5 per serving
$30 min
4 servings
gluten-free, soy-free, any cuisine
Ingredients
- 1 cup quinoa, uncooked
- 2 cups water
- 1 medium zucchini, diced
- 1 medium red bell pepper, diced
- 1 small sweet potato, peeled and cubed
- 1 red onion, sliced
- 2 tablespoons olive oil
- 1 lemon, juiced
- 1 clove garlic, minced
- 1 tablespoon fresh parsley, chopped
- Salt and black pepper to taste
Instructions
- 1.Preheat the oven to 400°F (200°C).
- 2.Place zucchini, bell pepper, sweet potato, and red onion on a baking sheet. Drizzle with 1 tablespoon olive oil, season with salt and pepper, and roast for 20–25 minutes until tender.
- 3.While vegetables roast, rinse quinoa under cold water. In a saucepan, combine quinoa with 2 cups water. Bring to a boil, reduce heat, cover, and simmer for 15 minutes until fluffy.
- 4.In a small bowl, whisk together lemon juice, 1 tablespoon olive oil, minced garlic, parsley, salt, and pepper to make the dressing.
- 5.To serve, divide quinoa into bowls, top with roasted vegetables, and drizzle with lemon-herb dressing.
Nutrition Information
14g
fat
65g
carbs
9g
fiber
12g
protein
Why this recipe
This recipe is high in fiber, plant-based protein, vitamins, and minerals, while being gluten-free and soy-free, making it a healthy and balanced option for sustained energy and wellness.
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