Texan Heartland Recipe
Roasted Veggie Grain Bowl
- Servings
- 4
- Prep Time
- Cook Time
Fresh, hearty, and full of zest — this bowl is a celebration of flavor and color. Texan Heartland’s Lemon, Garlic & Mustard Marinade & Sauce brings brightness and tang that ties roasted veggies, nutty grains, and fresh herbs together in every bite. It’s an easy, wholesome dish perfect for lunch, dinner, or meal prep.
Ingredients
- 2 cups cooked quinoa (or rice, farro, or couscous — your choice)
- 1 red bell pepper, cut into bite-sized chunks
- 1 yellow bell pepper, cut into bite-sized chunks
- 1 zucchini, sliced into half-moons
- 1 cup cherry tomatoes, halved
- 1 cup canned chickpeas, drained and rinsed
- 3 tablespoons olive oil
- ¾ cup Texan Heartland Lemon, Garlic & Mustard Marinade & Sauce (plus more for drizzling)
- Salt and black pepper, to taste
- Fresh parsley, chopped, for garnish
Directions
- Prep the oven and veggies: Preheat oven to 425°F. Place peppers, zucchini, tomatoes, and chickpeas on a baking sheet. Drizzle with olive oil, season with salt and pepper, and toss to coat.
- Roast the veggies: Roast in the oven for 20–25 minutes, stirring halfway, until veggies are tender and lightly charred.
- Assemble the bowls: Divide cooked quinoa evenly into 4 bowls. Top with roasted vegetables and chickpeas.
- Add the sauce: Drizzle generously with Lemon, Garlic & Mustard Marinade & Sauce and toss lightly to coat.
- Serve and enjoy: Garnish with parsley and serve warm or at room temperature.
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