High Protein Colorful Roasted Vegetable Bowl

Fuel your day with this High Protein Colorful Roasted Vegetable Bowl—a vibrant, nutrient-packed meal that’s as beautiful as it is delicious. This wholesome recipe combines fluffy quinoa, tender roasted sweet potatoes, broccoli, and bell peppers with protein-rich chickpeas and fresh spinach for a hearty plant-based dish. A zesty homemade tahini dressing infused with lemon and garlic ties everything together, while crunchy pumpkin seeds add the perfect finishing touch. With its rich array of colors, bold flavors, and high protein content, this bowl is ideal for meal prep, lunch on-the-go, or a satisfying dinner. Ready in under an hour, it’s a nutritious and flavorful way to keep you energized throughout the day!

Nutriscore Rating: 77/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

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)

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

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.

Step 3

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.

Step 4

Roast the vegetables in the preheated oven for 25-30 minutes, stirring halfway through, until they are tender and slightly charred.

Step 5

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.

Step 6

In a large serving bowl, combine the cooked quinoa, roasted vegetables, chickpeas, and fresh spinach.

Step 7

Drizzle the tahini dressing over the mixture and toss gently to combine.

Step 8

Sprinkle the pumpkin seeds over the top for added crunch and serve warm.

Nutrition Facts

Serving size	(1955.2g)

Amount per serving	% Daily Value*
Calories	2067.2

Total Fat 94.5g	0%
Saturated Fat 12.8g	0%
Polyunsaturated Fat 10.5g
Cholesterol 0mg	0%
Sodium 5022.6mg	0%
Total Carbohydrate 230.0g	0%
Dietary Fiber 44.3g	0%
Total Sugars 30.5g
Protein 87.3g	0%

Vitamin D 0IU	0%
Calcium 4128.3mg	0%
Iron 16095.3mg	0%
Potassium 4133.3mg	0%

*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.

Source of Calories

Fat: 40.1%

Protein: 16.5%

Carbs: 43.4%