Fit Fare Loaded Veggie Recipe

Cook grains (if not pre-cooked)

If you don't have pre-cooked quinoa and farro/brown rice, cook according to package instructions. Use a 1:2 grain-to-water ratio for quinoa and ~1:2.5 for farro/rice and simmer until tender. Cool slightly (about 10 minutes) and fluff with a fork. Measure 1 cup cooked quinoa and 1 cup cooked farro/brown rice for the recipe.

Preheat oven to 425°F (220°C). On a rimmed baking sheet, combine broccoli, red bell pepper, zucchini, cherry tomatoes and red onion. Drizzle with 1 tablespoon olive oil, sprinkle smoked paprika, garlic powder, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Toss to coat evenly and spread in a single layer.

Roast for 15–18 minutes, tossing halfway through, until vegetables are tender and edges are lightly browned. Remove from oven and let cool 3–5 minutes.

While vegetables roast, place baby spinach/mixed greens in a large bowl. Add diced cucumber, sliced avocado and chopped parsley. Toss gently to combine and season avocado with a small squeeze of lemon to slow browning.

Pat chickpeas dry with paper towels. If you prefer them warmed or slightly crispy, toss chickpeas with 1/2 tsp olive oil and a pinch of salt and roast on the same sheet for the final 8–10 minutes with the vegetables. Otherwise use them straight from the can. Crumble optional feta and toast pumpkin seeds in a small dry skillet over medium heat for 2–3 minutes until fragrant; set aside.

In a small bowl, whisk together 3 tablespoons Greek yogurt, 1 tablespoon lemon juice, 1 teaspoon olive oil, 1/2 teaspoon Dijon, 1/2 teaspoon honey or maple syrup, 1/2 teaspoon minced garlic, 1/4 teaspoon salt and 1/8 teaspoon black pepper until smooth and creamy. Taste and adjust seasoning — add a splash of water (1–2 tsp) to loosen if needed.

In the large bowl with greens, add the cooked quinoa and cooked farro/brown rice and toss gently to distribute.

Add the roasted vegetables and chickpeas to the bowl. Drizzle about half of the dressing over everything and toss to coat. Add avocado slices, toasted pumpkin seeds and crumbled feta (if using). Taste and add more dressing if desired.

Transfer to a serving bowl or divide into two bowls. Garnish with extra parsley, a pinch of red pepper flakes if you like heat, and serve with a lemon wedge on the side for squeezing.

This salad is best eaten the day it's made for maximum freshness, especially because avocado will brown. Store components separately (grains, roasted vegetables, dressing) in airtight containers in the refrigerator for up to 3 days and combine when ready to eat.