How to Make a Colorful Roasted Vegetable and Feta Bowl

Simple Summary

This vibrant Roasted Vegetable and Feta Bowl combines the earthy sweetness of oven-roasted vegetables with tangy feta cheese, creating a nutritious and satisfying meal that's perfect for lunch or dinner.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Servings: 2
• Difficulty: Beginner

Ingredients

• 2 cups mixed vegetables (such as bell peppers, zucchini, eggplant, and cherry tomatoes), chopped
• 1 small red onion, sliced
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 2 cups cooked quinoa
• 1/2 cup crumbled feta cheese
• 1/4 cup Kalamata olives, pitted and halved
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon lemon juice
• 1 clove garlic, minced
• 2 tablespoons extra virgin olive oil (for dressing)

Instructions

1. Preheat the oven to 425°F (220°C).

2. In a large bowl, toss the chopped vegetables and red onion with 2 tablespoons of olive oil, dried oregano, salt, and pepper.

3. Spread the vegetables in a single layer on a baking sheet.

4. Roast the vegetables in the preheated oven for 20-25 minutes, stirring halfway through, until they are tender and lightly caramelized.

5. While the vegetables are roasting, prepare the dressing by whisking together lemon juice, minced garlic, and 2 tablespoons of extra virgin olive oil in a small bowl. Season with salt and pepper to taste.

6. In two serving bowls, divide the cooked quinoa evenly.

7. Once the vegetables are done, let them cool for 5 minutes.

8. Top the quinoa with the roasted vegetables, distributing them evenly between the two bowls.

9. Sprinkle crumbled feta cheese and Kalamata olives over the vegetables.

10. Drizzle the prepared dressing over each bowl.

11. Garnish with fresh chopped parsley.

12. Serve immediately and enjoy your Roasted Vegetable and Feta Bowl!

Chef's Notes

• Feel free to customize the vegetable mix based on what's in season or your personal preferences. Root vegetables like sweet potatoes or carrots work well too, but may need a longer roasting time.
• For a vegan option, replace feta with a plant-based cheese alternative or add some roasted chickpeas for extra protein.
• Leftover bowls can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or enjoy cold.
• To make this a complete meal prep option, prepare a larger batch and store the components separately, assembling just before eating.

Nutritional Info

Per serving (approximate):

• Calories: 550
• Protein: 15g
• Healthy Fats: 35g
• Carbohydrates: 45g
• Fiber: 8g
• Rich in vitamins A and C, potassium, and calcium

Serving Suggestions

• Serve with a side of warm pita bread or a crisp green salad for a complete meal.
• For a refreshing beverage pairing, try a chilled glass of white wine like Sauvignon Blanc or a homemade lemonade.
• This bowl is perfect for a light dinner, but can also be served as a hearty lunch or at a casual gathering with friends.
• For presentation, consider serving in wide, shallow bowls to showcase the colorful array of vegetables. Garnish with an extra sprinkle of feta and a lemon wedge on the side for an extra pop of flavor and visual appeal.