Roast Vegetable Protein Bowl

Roast Vegetable Protein Bowl

Portions: 1

Prep Time: 5 minutes (not including vegetable roasting time)

Start with this simple roast vegetable bowl to ease into kidney-friendly cooking.

Ingredients:

• Base:

  • 1–1 ½ cups cooked of either:

    • White rice

    • Quinoa (if potassium or phosphorus are not restricted)

    • Bulgur (lower potassium than quinoa)

    • Pearl couscous (Israeli couscous)

• Veggies (1–2 cups)

  • Leftover roasted vegetables (zucchini, bell peppers, cauliflower, carrots, onions, etc.)

• Protein (choose 1)

  • Grilled chicken, sliced (skinless, unsalted)

  • Hard-boiled egg, sliced or poached egg

  • White beans or chickpeas (rinsed well to lower sodium and phosphorus)

  • Tofu (lightly pan-seared or baked)

• Toppings (various combinations)

  • Fresh herbs (parsley, cilantro, basil, dill)

  • Cucumber slices, kale, or shredded lettuce for crunch

  • Lemon wedges for brightness

  • A spoonful of Greek yogurt, hummus, or tzatziki (check for phosphorus)

• Dressing (choose 1 combination)

  • Olive oil, lemon juice, black pepper

  • Tahini, water, garlic, lemon (thin and drizzle)

  • Apple cider vinegar, olive oil, chopped herbs

Instructions:

1. Bring out your chosen base, vegetables, proteins, toppings, and dressing.

2. Gently mix the base and vegetables (mix in beans if using them), and layer protein on top.

3. Sprinkle with toppings and drizzle with dressing.

Note:

• For instructions on how to create your roasted vegetables you can refer to our Ultimate Sheet Pan Base Recipe.

• Choose end-of-dish finishings that add contrast—something fresh (herbs, cucumber, radish), something crunchy (crumbled rice cake, low-sodium croutons, unsalted seeds), something creamy (tahini dressing, olive oil, unsalted ricotta), and something bright to lift the flavours (lemon juice, vinegar, low-salt quick-pickled onion).

Recipe submitted by Dani Renouf, RD, MSc, CDE