Ensalada de Verduras Asadas

Ensalada de Verduras Asadas is a vibrant Mexican salad featuring roasted vegetables that are packed with flavor and nutrients. This high-protein dish is perfect for a healthy meal, combining the smokiness of grilled veggies with the freshness of herbs and a zesty dressing.

Ingredients

• Zucchini - 1 medium, sliced
• Red bell pepper - 1 medium, sliced
• Yellow bell pepper - 1 medium, sliced
• Red onion - 1 medium, cut into wedges
• Cherry tomatoes - 150 grams, halved
• Olive oil - 2 tablespoons
• Cumin powder - 1 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Chickpeas - 1 cup, cooked (or 1 can, drained and rinsed)
• Feta cheese - 50 grams, crumbled
• Fresh cilantro - 2 tablespoons, chopped
• Lime juice - 1 tablespoon
• Avocado - 1 medium, diced

Steps

1. Preheat the oven to 200°C (400°F).
2. In a large bowl, combine the zucchini, red and yellow bell peppers, red onion, and cherry tomatoes.
3. Drizzle the vegetables with olive oil, cumin, salt, and black pepper. Toss to coat evenly.
4. Spread the seasoned vegetables on a baking sheet lined with parchment paper in a single layer.
5. Roast in the preheated oven for 20-25 minutes, or until the vegetables are tender and slightly charred.
6. While the veggies are roasting, prepare the salad base: in a large bowl, combine the cooked chickpeas, crumbled feta cheese, and fresh cilantro.
7. Once the vegetables are done, let them cool for a few minutes and then add them to the bowl with chickpeas and feta.
8. Drizzle with lime juice and gently toss all ingredients together.
9. Serve the salad topped with diced avocado.

Nutrition

• Calories: 350
• Protein: 15 g
• Carbs: 40 g
• Fiber: 12 g
• Sugar: 6 g
• Sodium: 480 mg
• Cholesterol: 10 mg
• Total Fat: 18 g
• Saturated Fat: 4 g
• Unsaturated Fat: 12 g
• Water: 0.3 L

Health Benefits

• Rich in antioxidants from roasted vegetables, which can help reduce inflammation.
• High in protein from chickpeas and feta cheese, supporting muscle health.

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