Description

Enjoy these Healthy Dinner Recipes for Clean Eating, full of roasted vegetables, quinoa, and chickpeas. Perfect for nourishing meals that are colorful, wholesome, and easy to prepare. Quick, flavorful, and satisfying for the whole family.

Ingredients

Scale

2 medium sweet potatoes, diced
1 large red bell pepper, chopped
1 zucchini, sliced
1 yellow squash, sliced
1 cup cherry tomatoes, halved
2 tablespoons olive oil
1 teaspoon smoked paprika
1 teaspoon garlic powder
½ teaspoon black pepper
½ teaspoon sea salt
1 cup quinoa, rinsed
2 cups vegetable broth
1 can (15 oz) chickpeas, drained and rinsed
2 tablespoons fresh lemon juice
2 tablespoons chopped fresh parsley
Optional: avocado slices or crumbled feta for garnish

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Instructions

Preheat oven to 200°C (400°F).
Toss vegetables with olive oil, smoked paprika, garlic powder, salt, and pepper. Spread on a baking tray.
Roast 25–30 minutes, stirring halfway through.
Cook quinoa in vegetable broth for 15 minutes; let sit 5 minutes, then fluff.
Combine roasted vegetables, quinoa, and chickpeas; drizzle with lemon juice.
Garnish with parsley and optional toppings. Serve warm.

Notes

Use seasonal vegetables for variety. Roast chickpeas separately for extra crunch. Store leftovers in airtight containers up to 4 days. Reheat gently to maintain texture and flavor.

Nutrition

Serving Size: 1 bowl
Calories: 350
Sugar: 8g
Sodium: 300mg
Fat: 10g
Saturated Fat: 1.5g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 55g
Fiber: 10g
Protein: 12g
Cholesterol: 0mg