Colorful Roasted Vegetable Bowl

Brighten up your mealtime with this vibrant and nourishing Colorful Roasted Vegetable Bowl! Packed with a rainbow of roasted sweet potatoes, broccoli, zucchini, red bell peppers, and red onions, this recipe is a feast for both the eyes and the palate. Served atop fluffy quinoa and a bed of fresh spinach, every bite is bursting with wholesome flavor and satisfying textures. Drizzled with a zesty homemade lemon-tahini dressing, this vegan and gluten-free dish is perfect for meal prep, a quick dinner, or an impressive lunch option. Ready in under an hour, it delivers a hearty, nutrient-packed meal that’s as delicious as it is beautiful. Whether you're a plant-based enthusiast or simply looking to add more veggies to your plate, this recipe is sure to please!

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 1 medium Sweet potato
• 2 cups Broccoli florets
• 1 medium Red bell pepper
• 1 medium Zucchini
• 0.5 medium Red onion
• 3 tablespoons Olive oil
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 1 cup Quinoa
• 2 cups Water
• 2 cups Spinach
• 0.25 cup Tahini
• 2 tablespoons Lemon juice
• 0.5 teaspoon Garlic powder
• 2 tablespoons Water

Directions

Step 1

Preheat the oven to 425°F (220°C).

Step 2

Peel and cube the sweet potato into 1-inch pieces.

Step 3

Cut the red bell pepper and zucchini into similar sizes, around 1-inch pieces.

Step 4

Slice the red onion into wedges.

Step 5

In a large bowl, toss the sweet potato, broccoli florets, red bell pepper, zucchini, and red onion with 2 tablespoons of olive oil, salt, and black pepper.

Step 6

Spread the seasoned vegetables in an even layer on a baking sheet.

Step 7

Roast in the preheated oven for 25-30 minutes, stirring halfway through, until the vegetables are tender and slightly charred.

Step 8

While the vegetables are roasting, rinse the quinoa under cold water in a fine-mesh sieve.

Step 9

In a medium saucepan, bring 2 cups of water to a boil.

Step 10

Add the quinoa to the boiling water, reduce the heat to low, cover, and let it simmer for 15 minutes or until the quinoa is fluffy and all the water is absorbed.

Step 11

In a small bowl, whisk together tahini, lemon juice, 2 tablespoons of water, garlic powder, and 1 tablespoon of olive oil until smooth to create the dressing.

Step 12

Once the vegetables and quinoa are done, distribute the quinoa evenly among four bowls.

Step 13

Top each bowl with a generous handful of spinach leaves.

Step 14

Divide the roasted vegetables evenly among the bowls.

Step 15

Drizzle the lemon tahini dressing over each bowl.

Step 16

Serve immediately and enjoy your colorful roasted vegetable bowl.

Nutrition Facts

Serving size	(1577.3g)

Amount per serving	% Daily Value*
Calories	1700.8

Total Fat 97.3g	0%
Saturated Fat 14.2g	0%
Polyunsaturated Fat 5.9g
Cholesterol 3.9mg	0%
Sodium 5849.7mg	0%
Total Carbohydrate 161.9g	0%
Dietary Fiber 20.4g	0%
Total Sugars 30.8g
Protein 50.4g	0%

Vitamin D 0IU	0%
Calcium 4892.3mg	0%
Iron 21438.3mg	0%
Potassium 1771.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 50.8%

Protein: 11.7%

Carbs: 37.5%