4 Serves
118 Mins
Preheat your oven to 200°C and line a baking sheet with parchment paper.
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Vitamin K
17 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
77 µg / 400 µgCalcium
120 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
77 mg / 420 mgPhosphorus
225 mg / 1,250 mgPotassium
837 mg / 4,700 mgSodium
1289 mg / 2,300 mgZinc
3 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
10 µg / 55 µgFiber
9 g / 28 gSugar
9 g / 50 gSaturated Fat
4 g / 20 gCholesterol
24 mg / 300 mgCaffeine
0 mgNet Carbs
24 gAlcohol
0 g
Wash the cucumber, onion, and tomatoes thoroughly, then use a chef's knife to chop them into uniform, bite-sized pieces.
Place the chopped vegetables on the baking sheet, drizzle with olive oil, and season with salt and black pepper before roasting in the oven until tender and caramelized.
While the vegetables roast, prepare the grain bowl base according to package instructions in a pot on the stove.
In a small mixing bowl, whisk together the vinegar, olive oil, and additional seasonings to create the dressing.
Combine the roasted vegetables and cooked grain bowl base in a large serving bowl, drizzle with the prepared dressing, and toss gently to combine.
5
g25
g2
g
