Another amazing vegan meal made by my amazing non-vegan husband! The combo of fresh and warming ingredients hit the spot every time. This is a common dinner in our house, but it would also be a great meal prep for lunches for the week!
Ingredients
Serves 4
- 1 container of arugula
- 1 c tri-colored quinoa
- 10-12 oz of mini colorful potatoes, halved
- 2 zucchini, coined
- 1 avocado, diced
- Vegan feta, to taste
- Green goddess salad dressing from primal kitchen
- Red wine vinegar
- Extra virgin olive oil
- Salt
- Black pepper
- Garlic powder
Directions
- Preheat the oven to 425 degrees Fahrenheit.
- Cook 1 c dry tri-colored quinoa according to package directions.
- While the quinoa is cooking, chop the potatoes and zucchini. Toss in extra virgin olive oil, salt, black pepper and garlic powder. Spread on a baking sheet and bake for 15-20 min or until tender.
- Once the quinoa, potatoes and zucchini are done, add to a bowl of arugula.
- Top with vegan feta crumbles (or regular if you prefer!), avocado, dressing, a splash of red wine vinegar and extra seasoning as you like.
- Toss and enjoy!
Let Billy and I know if you make this yummy bowl by commenting below or tagging me in your creations on Instagram @healthbyhaven!
