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7 Plant-Based Dinner Recipes Under 299 Calories
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Roasted Vegetable Quinoa Bowl with Creamy Yogurt Dressing

With creamy dressing and super flavorful vegetables, this quinoa bowl is sure to become a favorite.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Dinner, Lunch
Cuisine: American
Keyword: Budget-Friendly, Gluten-Free, Kid-Friendly, Quick and Easy, Vegetarian
Servings: 2 people
Calories: 279kcal
Author: Chef Nichole


  • 1/4 cup broccoli cut into small florets
  • 1/4 cup cauliflower cut into small florets
  • 1/4 cup carrots peeled and cut into small cubes
  • 1/2 cup Brussels sprouts stems removed and cut into quarters
  • 2 tablespoons olive oil
  • 1/2 teaspoon kosher salt
  • 1 cup quinoa cooked

For the Yogurt Dressing

  • 1/4 cup Greek yogurt plain, fat-free
  • 1 teaspoon lemon juice
  • 1 garlic clove minced
  • 1 teaspoon dry dill


  • Preheat oven to 425 degrees.
  • In a large bowl, combine the broccoli, cauliflower, carrot, Brussels sprouts, olive oil, and salt. Toss until all the vegetables are coated in the olive oil. Spread in an even layer on a baking sheet. Roast for about 15 to 20 minutes or until vegetables are golden brown and tender.
  • Place the quinoa into serving bowls, only filling half the bowl on one side. Place the cooked vegetables on the other side.

For the Yogurt Dressing

  • Combine all ingredients together and mix well. Drizzle over the vegetables and quinoa.


Serving: 1bowl | Calories: 279kcal | Carbohydrates: 27g | Protein: 10g | Fat: 16g | Saturated Fat: 2g | Cholesterol: 2mg | Sodium: 487mg | Fiber: 5g | Sugar: 4g |
SmartPoints (Freestyle): 9
SmartPoints (Freestyle): 9