Description
A vibrant and satisfying power bowl featuring roasted seasonal vegetables and orzo pasta, perfect for festive gatherings like Easter and Thanksgiving.
Ingredients
Scale
- 1 lb mixed seasonal vegetables (e.g., carrots, Brussels sprouts, sweet potatoes, bell peppers), chopped
- 1 cup orzo pasta
- 2 tablespoons olive oil
- 1 teaspoon dried herbs (e.g., rosemary, thyme)
- Salt and pepper to taste
- Optional: Feta cheese, toasted nuts, lemon juice for serving
Instructions
- Preheat oven to 400°F (200°C).
- Toss chopped vegetables with olive oil, dried herbs, salt, and pepper on a baking sheet.
- Roast vegetables for 20-25 minutes, or until tender and slightly caramelized.
- Meanwhile, cook orzo pasta according to package directions. Drain well.
- Combine roasted vegetables and cooked orzo in a large bowl.
- Serve warm, optionally topped with feta cheese, toasted nuts, and a squeeze of lemon juice.
Notes
- You can customize the vegetables based on the season and your preferences.
- For a heartier meal, add grilled chicken or chickpeas.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Roasting and Boiling
- Cuisine: Mediterranean-inspired
Nutrition
- Serving Size: 1 bowl
- Calories: Approx. 350-400
- Sugar: Approx. 8-12g
- Sodium: Approx. 200-300mg
- Fat: Approx. 10-15g
- Saturated Fat: Approx. 2-4g
- Unsaturated Fat: Approx. 8-11g
- Trans Fat: 0g
- Carbohydrates: Approx. 50-60g
- Fiber: Approx. 6-8g
- Protein: Approx. 10-12g
- Cholesterol: 0mg
Keywords: Roasted vegetables, orzo, power bowl, holiday meal, Easter, Thanksgiving, vegetarian main, healthy bowl, seasonal vegetables