Colorful Summer Veggie Bowl
Easy, satisfying, and good for you, this Colorful Summer Veggie Bowl gets a flavorful kick from a spicy sriracha dressing.
Servings 4 people
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
For a vegan option, substitute vegan mayonnaise and vegan feta cheese.
To meal prep, prepare the roasted vegetables, quinoa, and dressing, and store separately in the fridge. You can also pre-assemble the veggie bowls in four pyrex containers and store in the fridge.