Roasted Veggie Bowls Recipe
Eating healthy doesn’t mean sacrificing flavor or satisfaction. This Roasted Veggie Bowls Recipe is packed with vibrant colors, textures, and nutrients.
Equipment
- Large baking sheet
- Mixing bowls
- Chef’s knife
- Cutting board
- Oven or toaster oven
- Spatula or tongs
- Measuring cups and spoons
Ingredients
- 1 cup cooked quinoa or brown rice
- 1 sweet potato cubed
- 1 zucchini sliced
- 1 red bell pepper chopped
- 1 red onion sliced
- 1 cup broccoli florets
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Optional: tahini or lemon dressing
Instructions
- Preheat oven to 400°F.
- Chop all veggies evenly.
- Place them in a large bowl.
- Add olive oil and seasonings.
- Mix until veggies are coated.
- Spread on a lined baking sheet.
- Roast for 25-30 minutes.
- Stir halfway for even roasting.
- Cook quinoa or rice meanwhile.
- Assemble bowls: grains, veggies, sauce.
- Garnish with herbs or seeds.
- Serve warm and enjoy fresh.
Notes
- Cut veggies evenly for uniform roasting.
- Don’t overcrowd the baking sheet.
- Add chickpeas for extra protein.
- Drizzle with tahini or pesto.
- Store leftovers in an airtight container.
- Reheat in the oven for best texture.
- Switch up the veggies seasonally.