Lemon Roasted Veg Bowl — Simple Mediterranean Comfort

Lemon Roasted Veg Bowl — Simple Mediterranean Comfort

Lemon Roasted Veg Bowl — Simple Mediterranean Comfort

This Lemon Roasted Veg Bowl is designed for real life — not rushed lunches, not complicated meal prep, but simple, elegant nourishment that works for your week.

With roasted vegetables, fluffy quinoa, and fresh arugula, this bowl becomes your calm midday ritual. Prep once on Sunday. Enjoy every day.

✨ Why this matters

  • You save time
  • You reduce stress
  • You create a gentle routine
  • You move through your day feeling nourished, not rushed

How it fits your week

Make it ahead, store it in the fridge, and have lunch ready — so you can move through your day with more ease. Gentle moments. Live with ease.

Ingredients

  • 1 zucchini, sliced
  • 1 bell pepper, sliced
  • 1 cup cooked quinoa
  • 2 cups arugula
  • 2 tablespoons lemon vinaigrette
  • Olive oil, salt, and pepper

Lemon Vinaigrette

  • 3 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 1 teaspoon Dijon mustard
  • 1 garlic clove, minced
  • Salt and pepper to taste

Instructions

  1. Preheat oven to 200°C (400°F). Toss zucchini and bell pepper with olive oil, salt, and pepper. Roast for 20-25 minutes until tender.
  2. Cook quinoa according to package directions.
  3. Make vinaigrette: whisk olive oil, lemon juice, Dijon mustard, garlic, salt, and pepper.
  4. Assemble bowl: layer quinoa, arugula, and roasted vegetables.
  5. Drizzle with lemon vinaigrette.

Notes

Simple, colorful, and full of Mediterranean vibes. The bowl keeps for up to 4 days when stored without arugula and dressing. Add arugula and dressing just before eating. Customize with your favorite roasted vegetables. Your gentle lunch ritual, ready when you are.

Prep time: 10 minutes
Cook time: 25 minutes
Servings: 2

Because at Gentle Savvy, we believe in:
🕊 Simple prep. Gentle moments. Elegant everyday life.

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