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Roasted Vegetable Quinoa Bowls with Basil Yogurt Dressing
TURNIP THE OVEN16Ingredients
75Minutes
720Calories
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Ingredients
US|METRIC
4 SERVINGS
- 2 1/2 lb. assorted vegetables (peeled if necessary, and chopped into bite-sized pieces, I used Brussels sprouts, zucchini, carrots, sweet potatoes, and cherry tomatoes)
- 1/4 cup extra virgin olive oil
- freshly ground black pepper
- kosher salt
- 1 tsp. fresh thyme (minced, optional)
- 1 tsp. fresh rosemary (minced, optional)
- 2 cups quinoa
- pumpkin seeds (or chopped nuts, for serving, optional)
- 3/4 cup loosely packed fresh basil leaves
- 1/4 cup baby spinach (loosely packed)
- 1 clove garlic (chopped)
- 6 Tbsp. plain yogurt
- 2 Tbsp. white wine vinegar
- 1/2 tsp. kosher salt
- 1/4 tsp. freshly ground black pepper
- 6 Tbsp. extra-virgin olive oil
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NutritionView More
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720Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories720Calories from Fat390 |
| % DAILY VALUE |
| Total Fat43g66% |
| Saturated Fat7g35% |
| Trans Fat |
| Cholesterol<5mg1% |
| Sodium540mg23% |
| Potassium1350mg39% |
| Protein18g |
| Calories from Fat390 |
| % DAILY VALUE |
| Total Carbohydrate65g22% |
| Dietary Fiber9g36% |
| Sugars10g |
| Vitamin A25% |
| Vitamin C90% |
| Calcium15% |
| Iron30% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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