Balsamic Roasted Vegetable and Quinoa Bowl with Chickpeas and Lentils and Rice and Lentils

This Balsamic Roasted Vegetable and Quinoa Bowl is a colorful and hearty dish, combining roasted seasonal vegetables, protein-rich chickpeas, lentils, and rice for a satisfying meal. Drizzled with a tangy balsamic glaze, it brings a delightful balance of flavors and textures to your dinner table.

Ingredients

• Brussels sprouts - 200 grams, halved
• Red bell pepper - 1, diced
• Zucchini - 1 medium, sliced
• Carrot - 1 medium, sliced
• Olive oil - 2 tablespoons
• Balsamic vinegar - 2 tablespoons
• Cooked quinoa - 150 grams
• Cooked chickpeas - 100 grams
• Cooked lentils - 100 grams
• Cooked rice - 100 grams
• Garlic - 2 cloves, minced
• Salt - 1 teaspoon
• Black pepper - 1/2 teaspoon
• Fresh parsley - 2 tablespoons, chopped (for garnish)

Steps

1. Preheat the oven to 200°C (400°F).
2. In a large mixing bowl, combine the Brussels sprouts, red bell pepper, zucchini, carrot, minced garlic, olive oil, balsamic vinegar, salt, and black pepper. Toss until the vegetables are well coated.
3. Spread the seasoned vegetables on a baking sheet in a single layer. Roast in the oven for 25-30 minutes, or until tender and caramelized, stirring halfway through.
4. While the vegetables are roasting, prepare the quinoa, chickpeas, lentils, and rice according to package instructions if not already cooked.
5. Once the vegetables are done, remove them from the oven and let them cool slightly.
6. In two serving bowls, layer the cooked quinoa, chickpeas, lentils, and rice. Top with the roasted vegetables.
7. Garnish with chopped fresh parsley and drizzle with any remaining balsamic glaze from the baking sheet.

Nutrition

• Calories: 550
• Protein: 20 g
• Carbs: 80 g
• Fiber: 18 g
• Sugar: 8 g
• Sodium: 400 mg
• Cholesterol: 0 mg
• Total Fat: 15 g
• Saturated Fat: 2 g
• Unsaturated Fat: 13 g
• Water: 0.3 L

Health Benefits

• Rich in dietary fiber, promoting digestive health.
• High in plant-based protein, supporting muscle health and satiety.

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