Vegetable Galaxy
Prepare to embark on a culinary journey with the visually stunning and nutrient-packed "Vegetable Galaxy." This vibrant dish stars a colorful medley of roasted carrots, purple sweet potato, zucchini, and red bell pepper, artfully paired with sautéed spinach, juicy cherry tomatoes, and a protein-rich quinoa base. A delightful Greek yogurt dressing, infused with olive oil and fresh parsley, adds a creamy, tangy "nebula" effect, making this recipe as delicious as it is captivating. Perfect for vegetarians and health-conscious foodies, this recipe combines bold flavors, wholesome ingredients, and a creative presentation that’s bound to impress. Serve it as a show-stopping side or a light, satisfying main dish, and let your guests marvel at the stars on their plate! Keywords: Vegetable Galaxy, roasted vegetables, quinoa salad, Greek yogurt dressing, vibrant vegetarian dish, healthy dinner idea.
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Recipe Information
Ingredients
- 2 medium Carrots
- 1 large Zucchini
- 1 medium Purple Sweet Potato
- 1 medium Red Bell Pepper
- 1 cup Cherry Tomatoes
- 2 cups Spinach
- 1 cup Cooked Quinoa
- 1 cup Greek Yogurt
- 4 tablespoons Olive Oil
- 2 cloves Garlic
- 1 teaspoon Smoked Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black Pepper
- 2 tablespoons Fresh Parsley
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Peel and slice the carrots and purple sweet potato into thin rounds. Cut the zucchini into semi-circles and the red bell pepper into thin strips.
Place the cut carrots, sweet potato, zucchini, and red bell pepper on the prepared baking sheet. Drizzle with 2 tablespoons of olive oil, sprinkle with smoked paprika, salt, and pepper. Toss to coat evenly.
Roast the vegetables in the preheated oven for 20–25 minutes, turning halfway through, until they're tender and slightly caramelized.
While the vegetables are roasting, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
Add the spinach to the skillet and cook for 2–3 minutes until wilted. Season with a pinch of salt and pepper. Set aside.
In a small bowl, mix the Greek yogurt with 1 tablespoon of olive oil, a pinch of salt, and finely chopped parsley to create the 'nebula' dressing.
To assemble, spread the cooked quinoa onto a large serving platter to form the base of your galaxy.
Arrange the roasted vegetables, sautéed spinach, and cherry tomatoes on top of the quinoa in a visually appealing 'galaxy' design.
Drizzle the yogurt dressing over the vegetables to create a starry effect. Sprinkle with extra parsley for garnish.
Serve immediately and watch your guests marvel at the culinary cosmos!
Nutrition Facts
Calories |
1247 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.2 g | 81% | |
| Saturated Fat | 10.2 g | 51% | |
| Polyunsaturated Fat | 5.7 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 5077 mg | 221% | |
| Total Carbohydrate | 126.1 g | 46% | |
| Dietary Fiber | 20.9 g | 75% | |
| Total Sugars | 45.5 g | ||
| Protein | 36.3 g | 73% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 414 mg | 32% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 3279 mg | 70% | |
*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.
