🥗 Rollicking Buckaroo Kidney-Friendly Veggie Bowl

Ingredients (2 servings)

1 medium zucchini, sliced into rounds

1 medium yellow squash, sliced

1 small red bell pepper, sliced into strips

1 small eggplant, sliced into half-moons

1 cup broccoli florets, lightly steamed

1 Tbsp olive oil

1 tsp Rollicking Buckaroo Garlic & Herb Seasoning (Salt-Free)

1 Tbsp Rollicking Buckaroo Pepper Jam (any heat level)

1 cup cooked quinoa (unsalted, rinsed before cooking)

2 Tbsp fresh parsley, chopped

1 tsp lemon juice

Directions

Toss zucchini, squash, red pepper, and eggplant with olive oil and Rollicking Buckaroo Garlic & Herb Seasoning.

Grill or roast at 400°F for 20 minutes until tender and lightly charred.

Spoon quinoa into bowls.

Arrange grilled veggies and steamed broccoli on top.

Drizzle with Rollicking Buckaroo Pepper Jam for a sweet-spicy glaze.

Sprinkle parsley and finish with a squeeze of lemon juice.

Why It’s Kidney-Friendly

✅ Low sodium (seasoning is salt-free, jam is naturally balanced)
✅ Plant-powered protein (quinoa supports energy without overloading kidneys)
✅ Rich in antioxidants from colorful vegetables
✅ Heart & kidney supportive with healthy fats from olive oil