Low Fat Colorful Roasted Vegetable Bowl

Brighten up your mealtime with this Low Fat Colorful Roasted Vegetable Bowl, a nutrient-packed, flavor-filled dish that combines vibrant roasted vegetables and fluffy quinoa into a wholesome, satisfying meal. Featuring an array of rainbow vegetables—including red and yellow bell peppers, zucchini, baby carrots, broccoli, and cherry tomatoes—this recipe is lightly seasoned with garlic, oregano, and a drizzle of balsamic vinegar for a subtle hint of tanginess. Perfectly roasted to caramelized perfection, these veggies pair beautifully with protein-rich quinoa, creating a low-fat, plant-based dish that's as visually stunning as it is delicious. Ready in just 50 minutes and ideal for meal prep or a weeknight dinner, this bowl is finished with fresh parsley for a burst of color and flavor. Healthy, hearty, and effortlessly delicious, this roasted vegetable quinoa bowl is a must-try for anyone seeking a light and nutritious meal option!

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

Ingredients

• 1 red bell pepper
• 1 yellow bell pepper
• 1 zucchini
• 150 grams baby carrots
• 1 red onion
• 150 grams cherry tomatoes
• 200 grams broccoli florets
• 1 tablespoon extra virgin olive oil
• 1 tablespoon balsamic vinegar
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• 0.5 teaspoon salt
• 0.5 teaspoon black pepper
• 1 cup quinoa
• 2 cups water
• 2 tablespoons fresh parsley

Directions

Step 1

Preheat your oven to 425°F (220°C).

Step 2

Cut the red and yellow bell peppers into bite-sized pieces.

Step 3

Slice the zucchini into half-moons.

Step 4

Peel and cut the red onion into wedges.

Step 5

In a large bowl, combine the bell peppers, zucchini, baby carrots, red onion, cherry tomatoes, and broccoli florets.

Step 6

Drizzle the vegetables with extra virgin olive oil and balsamic vinegar.

Step 7

Sprinkle the garlic powder, dried oregano, salt, and black pepper over the vegetables.

Step 8

Toss everything together until the vegetables are evenly coated.

Step 9

Spread the vegetables in a single layer on a baking sheet lined with parchment paper.

Step 10

Roast in the preheated oven for about 25-30 minutes, or until the vegetables are tender and slightly caramelized, tossing halfway through.

Step 11

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

Step 12

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

Step 13

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

Step 14

Remove the quinoa from the heat and let it sit, covered, for 5 minutes, then fluff with a fork.

Step 15

To assemble the bowl, divide the cooked quinoa into four bowls.

Step 16

Top each bowl with a generous portion of the roasted vegetables.

Step 17

Garnish with freshly chopped parsley before serving.

Nutrition Facts

Serving size	(1846.5g)

Amount per serving	% Daily Value*
Calories	1104.7

Total Fat 32.2g	0%
Saturated Fat 3.5g	0%
Polyunsaturated Fat 1.5g
Cholesterol 3mg	0%
Sodium 4383.1mg	0%
Total Carbohydrate 173.0g	0%
Dietary Fiber 20.2g	0%
Total Sugars 38.8g
Protein 41.1g	0%

Vitamin D 0IU	0%
Calcium 330.0mg	0%
Iron 10.6mg	0%
Potassium 2363.6mg	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: 25.3%

Protein: 14.3%

Carbs: 60.4%