Mediterranean Roasted Vegetable Power Bowl
Yields
4 ServingsTotal Time
1 hourIngredients
- 1 cup sweet potato, peel and diced
- 1 cup red beet, peeled and diced
- 1 cup carrots, cut 1 inch
- 1 cup eggplant, diced
- 2 tbsp. olive oil
- 1 tbsp. Dash™ Salt-Free lemon Pepper Seasoning
- 1 cup quinoa, cooked
- 1 cup baby spinach
- ¼ cup kalamata olives, pitted and halved
- ¼ cup cucumber, diced
- 1 tbsp lemon juice
- 4 sprigs fresh mint
- 4 sprigs fresh parsley
- ¼ cup feta cheese, crumbled (optional)
Directions
- Preheat the oven to 400°F (200°C).
- In a bowl toss sweet potatoes, beets, carrots, and eggplant with olive oil and Dash™ Salt-Free lemon Pepper Seasoning.
- On a baking try spread the vegetables evenly in a single layer, and roast in the oven for 20-25 minutes, stirring halfway through, until tender and lightly browned. Allow to cool slightly.
- Assemble each bowl starting with quinoa, baby spinach followed by roasted vegetables, olives, cucumber, lemon juice and garnish with mint, parsley and optional feta cheese.
Tips
- For added protein, consider adding grilled chicken, falafel, or chickpeas to make it a more filling power bowl. Enjoy!
