Roasted Summer Veggie Salad Bowls

This easy roasted summer veggie salad bowls recipe makes a delicious dinner or a tasty meal prep lunch for the work week.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 425F and line a sheet pan with parchment paper.

Step 2

Add the quinoa and vegetable broth in a sauce pan, bring to a boil, reduce heat to low and cover. Cook for 15 minutes. Fluff with a fork and place the lid back on for five more minutes.

Step 3

While the quinoa cooks, place the red pepper and zucchini on a sheet pan. Season with salt, pepper, and rub with avocado oil. Roast for 25 minutes. For the last 10 minutes, add the chickpeas to the pan.

Step 4

Remove from the oven and let cool, then chop the vegetables into smaller pieces (if needed).

Step 5

Add the kale to a skillet with a splash of olive oil and over medium heat stir the kale until it is slightly wilted.

Step 6

In a blender add the vinaigrette ingredients and blend until smooth.

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