Honey Dijon Roasted Veggie Power Bowl Recipe
This Honey Dijon Roasted Veggie Power Bowl is a flavorful and nutritious meal combining tender roasted vegetables, protein-packed chickpeas, and a zesty honey Dijon dressing. It’s a wholesome, colorful bowl perfect for a balanced lunch or dinner, offering a delightful mix of textures and flavors with every bite.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 2 servings 1x
- Category: Main Course
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Roasted Vegetables
- 1 cup broccoli florets
- 1 cup cauliflower florets
- 1 medium sweet potato, peeled and cubed
- 1 red bell pepper, sliced
- 2 tbsp olive oil
- Salt and black pepper to taste
Honey Dijon Dressing
- 2 tbsp Dijon mustard
- 1½ tbsp honey
- 1 tbsp olive oil
- 1 tbsp apple cider vinegar or lemon juice
- Salt and black pepper to taste
For the Bowl
- 1 cup cooked quinoa, farro, or brown rice
- ½ cup chickpeas, roasted or canned
- ¼ cup crumbled feta or goat cheese
- 2 tbsp pumpkin seeds or sunflower seeds
- Fresh parsley or microgreens for garnish
Instructions
- Preheat and Roast Vegetables: Preheat your oven to 200°C (400°F). In a large bowl, toss the broccoli florets, cauliflower florets, cubed sweet potato, and sliced red bell pepper with 2 tablespoons of olive oil, salt, and black pepper. Spread the vegetables evenly on a baking sheet and roast for 20 to 25 minutes until they are tender and lightly caramelized, stirring halfway through for even cooking.
- Prepare the Honey Dijon Dressing: While the vegetables are roasting, whisk together 2 tablespoons of Dijon mustard, 1½ tablespoons of honey, 1 tablespoon of olive oil, 1 tablespoon of apple cider vinegar (or lemon juice), and a pinch of salt and black pepper in a small bowl until smooth and well combined.
- Assemble the Power Bowl: Begin by placing 1 cup of cooked quinoa, farro, or brown rice as the base in your serving bowl. Layer the roasted vegetables on top, followed by ½ cup of roasted or canned chickpeas. Sprinkle ¼ cup of crumbled feta or goat cheese evenly over the bowl.
- Dress and Garnish: Drizzle the honey Dijon dressing generously over the assembled bowl. Add 2 tablespoons of pumpkin seeds or sunflower seeds for crunch, and garnish with fresh parsley or microgreens for a fresh finish.
- Serve and Enjoy: Serve your Honey Dijon Roasted Veggie Power Bowl warm or at room temperature as a nutritious, protein-packed meal perfect for lunch or dinner.
Notes
- Roast the vegetables on a single layer to ensure even caramelization.
- You can substitute the quinoa with farro or brown rice based on preference.
- For a vegan version, omit the cheese or replace it with a plant-based alternative.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently to preserve the texture of the roasted vegetables.
Nutrition
- Serving Size: 1 bowl (approx. 400g)
- Calories: 420 kcal
- Sugar: 10 g
- Sodium: 350 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 10 g
- Protein: 14 g
- Cholesterol: 15 mg
Keywords: roasted vegetables, honey Dijon dressing, power bowl, quinoa bowl, healthy meal, vegetarian recipe, roasted sweet potato, chickpeas, feta cheese