Lemon Herb Roasted Vegetable and Quinoa Bowl
A delicious and healthy vegetarian bowl featuring lemon herb roasted vegetables and quinoa.
Ingredients
- 1 large zucchini, chopped
- 1 large bell pepper, chopped
- 1 medium red onion, chopped
- 1 cup cherry tomatoes
- 2 tbsp olive oil
- 2 tbsp lemon juice
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp garlic powder
- Salt and pepper, to taste
- 1 cup cooked quinoa
- 1/4 cup chopped fresh parsley
Instructions
- Preheat the oven to 425°F (220°C).
- In a large bowl, combine the chopped zucchini, bell pepper, red onion, and cherry tomatoes.
- In a small bowl, whisk together the olive oil, lemon juice, dried oregano, dried basil, garlic powder, salt, and pepper.
- Pour the dressing over the vegetables and toss to coat evenly.
- Spread the vegetables in a single layer on a baking sheet.
- Roast in the preheated oven for 25-30 minutes, or until the vegetables are tender and slightly caramelized.
- In the meantime, cook quinoa according to package instructions.
- Once the vegetables and quinoa are cooked, assemble the bowls by dividing the quinoa among 4 serving bowls.
- Top with the roasted vegetables and sprinkle with fresh parsley.
- Serve hot and enjoy!
Nutrition
Calories: 250kcalCarbohydrates: 40gProtein: 9gFat: 8gFiber: 8g
