Colorful Summer Veggie Bowl
Easy, satisfying, and good for you, this Colorful Summer Veggie Bowl gets a flavorful kick from a spicy sriracha dressing.
You know those foods that just make you feel good while you’re eating them? That make you feel “clean”? It’s almost like you can sense tiny workers cleansing your body from the inside out.
You know, not to get too weird or anything…
Friends, that is exactly what this Colorful Summer Veggie Bowl is.
I don’t want to sound too much like Julie Andrews, but it has a few of my favorite things. It is packed with broccoli, carrots, quinoa, tomatoes, black beans, and feta cheese. Each ingredient with its own long resume of body-healing nutrients.
But hold the phones!
What if I also told you it tasted great? Well, good news. The natural flavors of all the wonderful veggies really shine through here thanks to a simple seasoning of paprika, salt, and pepper.
After all, why mess too much with the deliciousness Mother Nature already gives us?
A spicy sriracha mayonnaise dressing brings a little heat and kick to the party. And makes your taste buds sing.
Bonus, this could not be easier to make. Simply throw the vegetables in the oven, put the quinoa on the stove, and read another chapter of that book you haven’t time to finish.
Once you finally resolve that cliff hanger in chapter 4, you can assemble the bowl. Which of course is easy and takes just a couple minutes.
To make your life even easier, meal prep this Colorful Summer Veggie Bowl for an entire week of awesome lunches.
Roast 5 days of vegetables and cook the quinoa on a Sunday afternoon, then relax for the rest of the week.
Enjoy putting your feet up. You deserve it.
As if that wasn’t enough, this bowl is just a pretty bowl of goodness.
All those popping bright colors give you a warm feeling inside. And if food tastes great, is good for you, and makes you happy, that is a win. Am I right?
Colorful Summer Veggie Bowl
Ingredients
- 1 cup red quinoa you can substitute any kind of quinoa
- 6 cups broccoli cut into spears
- 2 carrots thinly sliced
- 3 tbsp olive oil
- 3 cups grape or cherry tomatoes
- 1 cup feta cheese crumbled. You can substitute vegan feta cheese
- 1 ⅓ cups black beans
- 1 tbsp smoked paprika
- sesame seeds enough to garnish
- salt to taste
- pepper to taste
Spicy Sriracha Dressing
- ½ cup mayonnaise you can substitute vegan mayo
- 1 tbsp sriracha
- 3 tbsp lemon juice freshly squeezed
- salt to taste
- pepper to taste
Instructions
- Preheat the oven to 420° and put one large lined sheet pan in the oven while it is heating up.
- While the oven is preheating, slice the carrots and broccoli. Toss the vegetables with the olive oil in a large bowl and season with the paprika and salt and pepper to taste. Make the quinoa according to the package directions.
- When the oven is fully heated, spread the vegetables onto the lined sheet pan and roast in the oven for about 20 minutes, or until cooked through.
- Make the Spicy Sriracha Dressing by mixing all ingredients together and seasoning with salt and pepper to taste.
- To assemble the veggie bowls, portion out the quinoa, roasted vegetables, tomatoes, feta cheese, and black beans into four bowls. Top with the Spicy Sriracha Dressing and garnish with a sprinkle of sesame seeds.
Notes
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