Ingredients
Scale
- 2 cups broccoli florets
- 2 cups cauliflower florets
- 1 cup bell peppers (mixed colors), sliced
- 1 cup zucchini, diced
- 1 cup cherry tomatoes, halved
- 1 medium red onion, sliced
- 3 tablespoons olive oil
- 2 teaspoons garlic powder
- 2 teaspoons dried oregano
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 1 cup cooked quinoa or brown rice (for serving)
- Fresh parsley, chopped (for garnish)
- Optional: Feta cheese or avocado slices for topping
Instructions
- Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper.
- Prepare all the vegetables by washing them and cutting them into appropriate sizes.
- In a bowl, combine all vegetables and drizzle with olive oil, then sprinkle with garlic powder, oregano, smoked paprika, salt, and pepper. Toss everything to coat evenly.
- Spread the vegetables on the baking sheet in a single layer and roast for 25-30 minutes until tender, stirring halfway through.
- Prepare quinoa or brown rice according to package instructions.
- Assemble the bowls with cooked quinoa or rice topped with roasted vegetables, garnish with parsley, and add optional toppings like feta or avocado. Serve warm.
Notes
To get the best flavors, cut vegetables into similar sizes, avoid overcrowding the baking sheet, and adjust spices to taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Vegetarian
- Diet: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 6g
- Sodium: 250mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg