Healthy & Special Diets > Gluten-Free Recipes > Gluten-Free Dinners > Gluten-Free Vegetable Main Dishes

Gluten-Free Roasted Vegetable and Chickpea Bowls with Lemon-Herb Dressing

A vibrant and satisfying gluten-free dinner featuring roasted seasonal vegetables and chickpeas, tossed with a zesty lemon-herb dressing. Perfect for a healthy and flavorful meal.

Prep Time
20 minutes
Cook Time
30 minutes
Servings
4
Ingredients
  • 1 head Broccoli florets
  • 1 head Cauliflower florets
  • 2 Carrots, peeled and chopped
  • 1 Red onion, quartered
  • 1 can (15 ounces) Chickpeas, drained and rinsed
  • 3 tablespoons Olive oil
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Black pepper
  • 1/4 cup Fresh parsley, chopped
  • 2 tablespoons Fresh dill, chopped
  • 2 tablespoons Lemon juice
  • 1 clove Garlic, minced
  • 2 cups Gluten-free quinoa or rice, cooked

Preparation

Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.

Roasting the Vegetables

In a large bowl, toss the broccoli, cauliflower, carrots, red onion, and chickpeas with olive oil, salt, and pepper. Spread the vegetables in a single layer on the prepared baking sheet. Roast for 25-30 minutes, or until the vegetables are tender and slightly browned.

Lemon-Herb Dressing

While the vegetables are roasting, prepare the dressing. In a small bowl, whisk together the parsley, dill, lemon juice, minced garlic, and a drizzle of olive oil. Season with salt and pepper to taste.

Assembly

Divide the cooked quinoa or rice among four bowls. Top with the roasted vegetables and chickpeas. Drizzle with the lemon-herb dressing. Serve immediately.

Nutrition Facts Estimated per 100g of product

Calories: Approximately 120-150 kcal Protein: 5-7g Carbohydrates: 15-20g Fat: 5-7g Fiber: 4-5g Note: These values are estimates and can vary based on specific ingredients and portion sizes.

Other Important Considerations for Nutrition

This recipe is naturally gluten-free. Consider using organic vegetables for added health benefits. To make it vegan, ensure your olive oil and other ingredients are plant-based. The fiber content is beneficial for digestion and overall health. Adjust seasonings to your preference.

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FAQ

  • Can I use other vegetables?

    Yes, feel free to substitute with other seasonal vegetables like bell peppers, zucchini, or sweet potatoes.
  • Can I make this ahead of time?

    The roasted vegetables and dressing can be made ahead of time and stored separately in the refrigerator. Assemble the bowls just before serving.
  • Is this recipe vegan?

    Yes, this recipe is vegan as long as you ensure all your ingredients (like olive oil) are plant-based.