Heart-Healthy Colorful Roasted Vegetable Bowl

Bursting with vibrant flavors and nutrient-rich ingredients, the Heart-Healthy Colorful Roasted Vegetable Bowl is a wholesome and satisfying meal that's as beautiful as it is delicious. This easy recipe combines tender roasted sweet potatoes, bell peppers, broccoli, zucchini, cherry tomatoes, and red onion, all tossed in a flavorful blend of extra virgin olive oil, balsamic vinegar, garlic powder, and oregano. Served over fluffy quinoa and finished with a sprinkle of fresh parsley, this dish is packed with fiber, antioxidants, and plant-based protein for a hearty yet light meal. Ready in just 45 minutes, it’s perfect for meal prep, a quick weeknight dinner, or anyone looking to eat clean and heart-smart.

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1 large Sweet potato
• 1 medium Red bell pepper
• 2 cups Broccoli florets
• 1 medium Zucchini
• 1 cup Cherry tomatoes
• 1 small Red onion
• 2 tablespoons Extra virgin olive oil
• 1 tablespoon Balsamic vinegar
• 1 teaspoon Garlic powder
• 1 teaspoon Dried oregano
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper
• 1 cup Quinoa
• 2 cups Water
• 2 tablespoons Fresh parsley

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Peel the sweet potato and cut it into 1-inch cubes.

Step 3

Cut the red bell pepper and zucchini into bite-sized pieces.

Step 4

Quarter the cherry tomatoes and slice the red onion thinly.

Step 5

In a large mixing bowl, combine the sweet potato, red bell pepper, broccoli, zucchini, cherry tomatoes, and red onion.

Step 6

Drizzle the vegetables with olive oil and balsamic vinegar.

Step 7

Sprinkle with garlic powder, oregano, salt, and black pepper. Toss everything together until the vegetables are evenly coated.

Step 8

Spread the vegetables on a large baking sheet in a single layer.

Step 9

Roast the vegetables in the preheated oven for 25 to 30 minutes, or until tender and slightly charred, tossing them halfway through cooking.

Step 10

While the vegetables are roasting, rinse the quinoa under cold water.

Step 11

In a medium saucepan, combine the quinoa and water. Bring to a boil over high heat.

Step 12

Once boiling, reduce the heat to low, cover, and simmer for about 15 minutes or until the quinoa is cooked and the water is absorbed.

Step 13

Fluff the cooked quinoa with a fork.

Step 14

To assemble the bowls, divide the quinoa among four serving bowls.

Step 15

Top each bowl with an equal portion of the roasted vegetables.

Step 16

Garnish each bowl with freshly chopped parsley.

Step 17

Serve warm and enjoy your Heart-Healthy Colorful Roasted Vegetable Bowl.

Nutrition Facts

Serving size	(1662.0g)

Amount per serving	% Daily Value*
Calories	1258.3

Total Fat 49.2g	0%
Saturated Fat 6.3g	0%
Polyunsaturated Fat 2.5g
Cholesterol 5.4mg	0%
Sodium 4661.5mg	0%
Total Carbohydrate 172.9g	0%
Dietary Fiber 17.4g	0%
Total Sugars 40.9g
Protein 39.1g	0%

Vitamin D 0IU	0%
Calcium 296.1mg	0%
Iron 10.6mg	0%
Potassium 1853.0mg	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: 34.3%

Protein: 12.1%

Carbs: 53.6%