Midvale Harvest Bowl with Roasted Vegetables
A hearty and colorful bowl of roasted seasonal vegetables and quinoa, finished with a tangy dressing for a comforting meal inspired by Utah's harvest season. This american-inspired vegetarian (vegetarian) ready in about 35 minutes pairs olive oil, salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 cups (carrots, zucchini, bell peppers), chopped into 1/2-inch cubes mixed vegetables
- 2 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 cup cooked quinoa
- 1/4 cup pumpkin seeds
- 2 tbsp apple cider vinegar
- 1 tbsp honey
- 1/4 cup olive oil
- 1/4 cup, chopped fresh parsley
Instructions
- Step 1: Preheat oven to 400°F (200°C). Toss 2 cups mixed vegetables (chopped into 1/2-inch cubes) with 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper on a baking sheet.
- Step 2: Roast for 20-25 minutes, stirring once halfway, until vegetables are tender and slightly caramelized.
- Step 3: Whisk together 2 tbsp apple cider vinegar, 1 tbsp honey, 1/4 cup olive oil, and 1/4 tsp salt in a small bowl to make the dressing.
- Step 4: In a large bowl, combine 1 cup cooked quinoa, roasted vegetables, and 1/4 cup pumpkin seeds.
- Step 5: Drizzle with the dressing and toss gently until coated, then sprinkle with 1/4 cup chopped fresh parsley and serve.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Midvale Harvest Bowl with Roasted Vegetables take to make?
Total time is about 35 minutes (10 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Midvale Harvest Bowl with Roasted Vegetables?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.
Can I substitute ingredients in Midvale Harvest Bowl with Roasted Vegetables?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Midvale Harvest Bowl with Roasted Vegetables for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Midvale Harvest Bowl with Roasted Vegetables vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Simple and delicious.
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
- ★★★☆☆
Average. The concept is good but execution needs work on seasoning.
