Vegetable Bowls with Yogurt Lime Dressing
Brighten up your mealtime routine with these vibrant Vegetable Bowls with Yogurt Lime Dressing—a wholesome, flavor-packed recipe that’s as nutritious as it is delicious! Packed with fluffy quinoa, roasted sweet potatoes, crisp steamed broccoli, juicy cherry tomatoes, crunchy cucumbers, and fresh shredded carrots, this dish offers a delightful mix of textures and tastes in every bite. The creamy yogurt lime dressing, made with tangy Greek yogurt, zesty lime juice, and a touch of honey, adds a refreshing and zippy finish that ties everything together perfectly. Ready in just 40 minutes, this customizable recipe is ideal for a quick, healthy lunch or dinner. Garnish with fresh parsley for an extra burst of color and flavor, and enjoy a balanced meal that’s both satisfying and beautiful to serve. Perfect for those seeking easy vegetable bowl recipes or healthy meal prep ideas!
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Recipe Information
Ingredients
- 1 cup Quinoa
- 2 cups Water
- 1 tablespoon Olive oil
- 1 large Sweet potato, peeled and diced
- 2 cups Broccoli, cut into florets
- 1 cup Cherry tomatoes, halved
- 1 small Cucumber, diced
- 1 large Carrot, shredded
- 1 cup Greek yogurt
- 1 large Lime, juiced
- 1 tablespoon Honey
- 1 clove Garlic, minced
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 2 tablespoons Fresh parsley, chopped (optional, for garnish)
Instructions
Rinse the quinoa under cold water using a fine-mesh strainer.
In a medium saucepan, combine the quinoa and water. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for 15 minutes or until the quinoa is tender and the water is absorbed. Remove from heat and set aside.
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
Place the diced sweet potato on the prepared baking sheet. Drizzle with olive oil and sprinkle with a pinch of salt and pepper. Toss to evenly coat.
Roast the sweet potatoes in the preheated oven for 20-25 minutes, flipping halfway through, until tender and slightly caramelized. Remove from the oven and set aside.
Meanwhile, steam the broccoli florets for 3-5 minutes until bright green and tender but still crisp. Remove from the steamer and set aside.
In a small bowl, prepare the yogurt lime dressing by whisking together Greek yogurt, lime juice, honey, minced garlic, salt, and black pepper until smooth. Adjust seasoning to taste.
To assemble the bowls, divide the cooked quinoa among 4 serving bowls as the base.
Top each bowl with roasted sweet potatoes, steamed broccoli, cherry tomatoes, diced cucumber, and shredded carrot.
Drizzle the yogurt lime dressing over the vegetables in each bowl.
Garnish with fresh parsley if desired, and serve immediately.
Nutrition Facts
Calories |
225 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 5.1 g | 7% | |
| Saturated Fat | 0.9 g | 4% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 2 mg | 1% | |
| Sodium | 332 mg | 14% | |
| Total Carbohydrate | 36.0 g | 13% | |
| Dietary Fiber | 5.6 g | 20% | |
| Total Sugars | 13.3 g | ||
| Protein | 12.0 g | 24% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 150 mg | 12% | |
| Iron | 1.7 mg | 10% | |
| Potassium | 784 mg | 17% | |
*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.
