Roasted Veggies and Quinoa Salad Bowl

Roasted Veggies and Quinoa Salad Bowl

A satisfying dish for lunch or dinner.
Servings Prep Time Cook Time
4 20 mins 30 mins

Ingredients

Directions

1. Preheat oven to 400°F.
2. Toss the broccoli, cauliflower, onion, red pepper, and chickpeas with olive oil, salt, and pepper. Spread in an even layer on a large baking sheet. Roast for 15-20 minutes.
3. In a small saucepan, bring vinegar and honey to a boil, stirring frequently. Reduce to a simmer and continue to cook until the vinegar has reduced by about half. Remove from heat and let cool.
4. Place quinoa at the bottom of 4 serving bowls. On top of the quinoa, place the roasted veggies, taking up only about half the space in the bowl. Put spinach on the other half. Top the entire bowl with diced avocado, and sprinkle with parsley and almonds. Drizzle with balsamic and honey mixture.

Nutrition summary

There are 576 calories in 1 serving of Roasted Veggies and Quinoa Salad Bowl.
Calorie split: 37% fat, 51% carbs, 12% protein.
Nutrition Facts
Serving Size 1 serving
Amount Per Serving
Calories
576
 
% Daily Values*
Total Fat
24.22g
31%
Saturated Fat
2.126g
11%
Trans Fat
0g
Polyunsaturated Fat
3.205g
Monounsaturated Fat
9.274g
Cholesterol
0mg
0%
Sodium
863mg
38%
Total Carbohydrate
74.51g
27%
Dietary Fiber
18.5g
66%
Sugars
19.3g
Includes 0g Added Sugars
0%
Protein
18.42g
Vitamin D
0mcg
0%
Calcium
109mg
8%
Iron
5.36mg
30%
Potassium
1286mg
27%
Vitamin A
232mcg
26%
Vitamin C
50.8mg
56%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
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