Description
A nourishing bowl packed with roasted veggies, tender orzo, and fresh herbs for a wholesome meal.
Ingredients
1 cup dry orzo pasta
2 cups sweet potatoes, diced
1 cup broccoli florets
1 cup bell peppers, chopped (any color)
1 small red onion, sliced
2 tbsp olive oil
1 tsp smoked paprika
½ tsp garlic powder
Salt and pepper, to taste
½ cup chickpeas, drained and rinsed
¼ cup feta cheese (optional, omit for vegan)
Fresh parsley, for garnish
Dressing:
3 tbsp olive oil
2 tbsp lemon juice
1 tsp Dijon mustard
1 tsp honey or maple syrup
Salt and pepper, to taste
Instructions
Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
Toss sweet potatoes, broccoli, bell peppers, and onion with olive oil, smoked paprika, garlic powder, salt, and pepper. Spread evenly on the baking sheet.
Roast for 20–25 minutes, flipping halfway, until tender and slightly charred.
Meanwhile, cook orzo according to package directions. Drain and set aside.
In a large bowl, whisk together olive oil, lemon juice, Dijon mustard, honey (or maple syrup), salt, and pepper for the dressing.
Add cooked orzo, roasted vegetables, and chickpeas to the bowl. Toss well to combine.
Top with feta cheese and fresh parsley before serving.
Notes
You can substitute quinoa, couscous, or brown rice for orzo.
Add grilled chicken or tofu for extra protein.
This bowl can be served warm or chilled for meal prep.
Store leftovers in the fridge for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Lunch, Dinner, Meal Prep
- Method: Roast, Boil
- Cuisine: Mediterranean, Fusion
