Quinoa & Roasted Vegetable Bowl

This delightful bowl combines protein-rich quinoa, fiber-packed black beans, and a medley of roasted vegetables, topped with zesty salsa and creamy yogurt for a nourishing and delicious dining experience.

Important Details
Macros & Breakdown
Nutritonal Facts & Value
Calories:
1000 kcal
Protein:
35 g
Carbohydrates:
120 g
Fats:
25 g
Cooking & Preperation
Prep. Time:
5 min.
Cook Time:
30 min.
Made for :
Gaining muscle
Category:
Lunch

Ingredients:

  • 1 cup quinoa
  • 1 can black beans, rinsed and drained
  • Assorted vegetables of your choice (bell peppers, zucchini, red onion), diced
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • 1 cup salsa
  • 1/2 cup Greek yogurt or plant-based yogurt

Instructions:

‍

1. Preheat and Cook Quinoa:

‍Preheat the oven to 400°F (200°C). Cook quinoa according to package instructions and set aside.

‍

2. Prepare Vegetables:

‍Toss diced vegetables with olive oil, salt, and pepper on a large baking sheet. Spread them out evenly. Roast in the preheated oven for 20-25 minutes or until tender and slightly caramelized.

‍

3. Warm Black Beans:

‍In a small saucepan, heat the black beans over medium heat until warmed through.

‍

4. Assemble the Bowl:

‍Divide cooked quinoa, roasted vegetables, and black beans among serving bowls.

‍

5. Top with Salsa and Yogurt:

‍Top each bowl with a generous scoop of salsa and a dollop of Greek yogurt or plant-based yogurt.

‍

6. Serve and Enjoy:

‍Serve the Quinoa and Roasted Vegetable Bowl immediately, providing a wholesome, flavorful, and well-balanced meal.

#Gluten-free #Dairy-free #Egg free #Paleo #Vegetarian