Savory Roasted Vegetable Bowl that Elevates Your Dinner Game

Discover the Roasted Vegetable Bowl, a nutritious and customizable dish that delights the palate.

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Prep Time 15

Cook Time 30

Total Time 45

Course Salads

Cuisine American

Servings bowls

Calories 350 kcal

Equipment

Oven
Baking sheet
Mixing bowl
parchment paper
Fork

Ingredients

For the Vegetables

4 cups Broccoli florets fresh
4 cups Cauliflower florets fresh
2 cups Bell peppers mixed colors
2 cups Zucchini diced
1 cup Cherry tomatoes halved
1 medium Red onion sliced

For the Seasoning

3 tablespoons Olive oil
2 teaspoons Garlic powder
2 teaspoons Dried oregano
1 teaspoon Smoked paprika
to taste Salt
to taste Pepper

For Serving

2 cups Cooked quinoa or brown rice
¼ cup Fresh parsley chopped
1 Feta cheese optional
1 Avocado sliced, optional

Instructions

Preparation

Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper.
Wash and chop vegetables into bite-sized pieces and place in a large mixing bowl.
Drizzle olive oil over the vegetables and add the seasonings. Toss until fully coated.
Spread the seasoned vegetables onto the prepared baking sheet in a single layer.
Roast in the oven for 25-30 minutes, stirring halfway through.
While roasting, cook quinoa or brown rice according to package instructions.
Once roasted, assemble bowls with cooked quinoa or brown rice topped with roasted vegetables.
Garnish with parsley and optional toppings like feta or avocado.

Notes

Feel free to mix and match vegetables or add nuts for extra crunch.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 45gProtein: 10gFat: 16gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gSodium: 200mgPotassium: 800mgFiber: 10gSugar: 7gVitamin A: 2000IUVitamin C: 120mgCalcium: 50mgIron: 2mg

Keyword Comfort Food, healthy dinner, Quick Meal, Roasted Vegetable Bowl, seasonal vegetables, Vegetarian

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