High Protein Colorful Roasted Vegetable Bowl
Fuel your body with this vibrant and nutritious High Protein Colorful Roasted Vegetable Bowl! Packed with protein-rich quinoa and chickpeas, this wholesome recipe is balanced with roasted sweet potatoes, broccoli, red bell peppers, and red onions, all seasoned with warming spices like cumin and paprika. Fresh spinach adds a pop of green, while a zesty tahini-lemon dressing ties the dish together with creamy tang. Topped with crunchy pumpkin seeds, this immune-boosting, plant-based meal is as satisfying as it is colorful. Perfect for meal prep or a hearty dinner, it’s a healthy, gluten-free option that celebrates texture, flavor, and nutrient density with every bite.
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Recipe Information
Ingredients
- 1 cup quinoa
- 2 cups water
- 1 cup chickpeas, cooked or canned
- 1 large sweet potato, diced
- 2 cups broccoli florets
- 1 medium red bell pepper, sliced
- 1 small red onion, sliced
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon cumin
- 1 teaspoon paprika
- 2 cups spinach, fresh
- 0.25 cup pumpkin seeds
- 1 medium lemon, juiced
- 3 tablespoons tahini
- 1 small garlic clove, minced
- 2 tablespoons water (for dressing)
Instructions
Preheat your oven to 400°F (200°C).
Rinse the quinoa under cold water using a fine mesh sieve. In a medium saucepan, bring 2 cups of water to a boil. Add the rinsed quinoa, reduce heat to low, cover, and simmer for 15 minutes or until all the water is absorbed. Fluff with a fork and set aside.
Meanwhile, spread the diced sweet potato, broccoli florets, red bell pepper, and sliced red onion on a baking sheet. Drizzle with olive oil and sprinkle with salt, black pepper, cumin, and paprika. Toss to coat evenly.
Roast the vegetables in the preheated oven for 25-30 minutes, stirring halfway through, until they are tender and slightly charred.
While the vegetables are roasting, prepare the tahini dressing by whisking together the tahini, lemon juice, minced garlic, and 2 tablespoons of water in a small bowl. Adjust the consistency with more water if needed.
In a large serving bowl, combine the cooked quinoa, roasted vegetables, chickpeas, and fresh spinach.
Drizzle the tahini dressing over the mixture and toss gently to combine.
Sprinkle the pumpkin seeds over the top for added crunch and serve warm.
Nutrition Facts
Calories |
2067 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 94.5 g | 121% | |
| Saturated Fat | 12.8 g | 64% | |
| Polyunsaturated Fat | 10.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5023 mg | 218% | |
| Total Carbohydrate | 230.0 g | 84% | |
| Dietary Fiber | 44.3 g | 158% | |
| Total Sugars | 30.5 g | ||
| Protein | 87.3 g | 175% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 4128 mg | 318% | |
| Iron | 16095.3 mg | 89418% | |
| Potassium | 4133 mg | 88% | |
*The % Daily Value 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.
