Roasted Vegetable Bowl

 

Roasted Vegetable Bowl Recipe

 

A roasted vegetable bowl is a colorful, hearty, and healthful meal that’s perfect for lunch or dinner. It’s packed with vitamins, full of flavor, and smooth to personalize with some thing greens you've got available. This recipe combines roasted veggies, a healthy grain base, sparkling veggies, and a creamy drizzle to make a fulfilling bowl.

Ingredients (Serves 2–three)

Grain Base:

1 cup quinoa, rinsed (or brown rice, farro, or couscous)

Vegetables for Roasting:

1 small sweet potato, peeled and cubed

1 purple bell pepper, sliced

1 zucchini, sliced into half-moons

1 cup broccoli florets

1 small red onion, sliced

2 tablespoons olive oil

1 teaspoon smoked paprika

1 teaspoon garlic powder

Salt and pepper, to taste

Fresh Ingredients & Toppings:

1 handful toddler spinach or arugula

¼ cup feta or goat cheese (optional)

2 tablespoons tahini or yogurt sauce for drizzling

Optional: roasted chickpeas or nuts for crunch, lemon wedge for brightness

Instructions

1. Preheat the Oven

Set your oven to 425°F (220°C). This excessive temperature helps the veggies roast fast and develop caramelized edges.

2. Prepare the Vegetables

In a large mixing bowl, toss the sweet potato, crimson bell pepper, zucchini, broccoli, and red onion with olive oil, smoked paprika, garlic powder, salt, and pepper. Make certain all veggies are frivolously coated with oil and seasoning.

 3. Roast the Vegetables

Spread the greens on a baking sheet in a unmarried layer. Roast for 25–30 minutes, flipping midway through. The veggies have to be tender with slightly browned, crispy edges.

Four. Cook the Grain Base

While the vegetables roast, cook dinner the quinoa in keeping with package commands. Typically, this includes combining 1 cup quinoa with 2 cups water, bringing it to a boil, then decreasing to a simmer for 15 minutes till water is absorbed. Fluff with a fork once carried out.

Five. Assemble the Bowl

Start with a base of cooked quinoa in each bowl. Arrange the roasted vegetables on top, then add fresh veggies like toddler spinach or arugula. Sprinkle with feta or goat cheese if the usage of. For extra protein and texture, upload roasted chickpeas or nuts.

6. Drizzle with Sauce

Finish the bowl by drizzling tahini or yogurt sauce over the veggies. You can also add a squeeze of lemon for brightness and freshness.

Tips and Variations

Seasonal Veggies: Swap in anything greens are in season—carrots, cauliflower, Brussels sprouts, or asparagus all work well.

Protein Boost: Add chickpeas, lentils, grilled tofu, or tempeh for a vegetarian protein boost.

Flavor Twist: Try one of a kind spice blends like curry powder, za’atar, or cumin for range.

Make Ahead: Roast greater vegetables and prepare dinner greater quinoa to prep numerous bowls for the week. The flavors clearly enhance after an afternoon inside the fridge.

Serving Suggestions: Serve warm or at room temperature. Add a dollop of hummus or avocado for added creaminess.

Why This Bowl is Great

This roasted vegetable bowl is a whole meal:

Carbs: Quinoa affords complicated carbohydrates and fiber.

Vitamins & Minerals: Roasted veggies supply a mix of vitamins, antioxidants, and minerals.

Protein: Quinoa and non-compulsory chickpeas upload plant-based protein.

Healthy Fats: Olive oil and tahini offer heart-healthful fats.

Flavor: Roasting vegetables brings out natural sweetness and smokiness.

 It’s flexible, visually appealing, and perfect for meal prep or a short weeknight dinner. With a balance of grains, greens, and creamy toppings, each chew is pleasant.