Description
A nutritious and delicious power bowl featuring roasted vegetables and orzo pasta, perfect for a healthy meal.
Ingredients
Scale
- 1 cup orzo pasta
- 2 cups vegetable broth
- 1 zucchini, diced
- 1 bell pepper, diced
- 1 red onion, diced
- 1 cup cherry tomatoes, halved
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- Salt and black pepper, to taste
- 1 cup baby spinach
- 1/4 cup crumbled feta cheese
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat oven to 400°F (200°C).
- In a large mixing bowl, toss zucchini, bell pepper, red onion, and cherry tomatoes with olive oil, oregano, garlic powder, salt, and pepper until evenly coated.
- Spread the veggies on a baking sheet in a single layer. Roast for 20–25 minutes, or until golden and tender with a touch of char.
- While the veggies roast, bring the vegetable broth to a boil in a medium saucepan. Stir in the orzo and cook for 8–10 minutes, or until tender. Drain any remaining liquid.
- In a large bowl, combine the cooked orzo and roasted vegetables. Add in the baby spinach and gently mix until it wilts slightly from the heat.
- Spoon into bowls and finish with a crumble of feta and a sprinkle of fresh parsley. Serve warm.
Notes
- Feel free to substitute any of the vegetables based on your preference or seasonal availability.
- This dish can be served warm or cold, making it versatile for meal prep.
- For a vegan option, omit the feta cheese or use a plant-based alternative.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting and Boiling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 4g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 10mg
Keywords: Roasted Vegetable, Orzo, Power Bowl, Healthy Recipe, Mediterranean Cuisine