Paleo Colorful Roasted Vegetable Bowl

Brighten up your table with this vibrant and nutrient-packed Paleo Colorful Roasted Vegetable Bowl! Brimming with an array of deeply roasted sweet potatoes, red bell peppers, zucchini, purple onions, broccoli, and carrots, this recipe celebrates the natural flavors and textures of fresh produce. Tossed in a fragrant blend of olive oil, garlic powder, fresh thyme, and a hint of sea salt, the vegetables caramelize beautifully in the oven, resulting in a dish that's both hearty and healthy. Finished with a refreshing drizzle of lemon juice and a sprinkle of fresh parsley, this bowl is perfect as a standalone meal or paired with your favorite protein like grilled chicken or salmon. With just 20 minutes of prep time and minimal cleanup, this gluten-free, dairy-free recipe is a weeknight staple for those embracing the Paleo lifestyle—or anyone who loves colorful, wholesome eating!

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 2 medium sweet potatoes
• 1 large red bell pepper
• 2 medium zucchini
• 1 medium purple onion
• 2 cups broccoli florets
• 3 large carrots
• 4 tablespoons olive oil
• 1 teaspoon sea salt
• 0.5 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 tablespoon fresh thyme leaves
• 2 tablespoons lemon juice
• 2 tablespoons fresh parsley

Directions

Step 1

Preheat the oven to 425°F (220°C) and line a large baking sheet with parchment paper.

Step 2

Peel and cube the sweet potatoes into bite-sized pieces. Slice the red bell pepper and zucchini into strips. Cut the purple onion into wedges. Slice the carrots into thick coins.

Step 3

In a large bowl, combine the sweet potatoes, red bell pepper, zucchini, purple onion, broccoli florets, and carrots.

Step 4

Drizzle the vegetables with olive oil and sprinkle with sea salt, black pepper, garlic powder, and fresh thyme leaves. Toss well to evenly coat the vegetables.

Step 5

Spread the vegetables in a single layer on the prepared baking sheet. Roast in the preheated oven for 25-30 minutes, stirring halfway through, until the vegetables are tender and slightly caramelized.

Step 6

Once roasted, remove the vegetables from the oven and drizzle lemon juice over them. Sprinkle with chopped fresh parsley.

Step 7

Serve the roasted vegetables in bowls, and enjoy them warm as an exquisite Paleo meal.

Step 8

Optional: Add protein such as grilled chicken or salmon to the bowl to make it a more hearty meal.

Nutrition Facts

Serving size	(1414.3g)

Amount per serving	% Daily Value*
Calories	1111.2

Total Fat 58.4g	0%
Saturated Fat 9.2g	0%
Polyunsaturated Fat 5.8g
Cholesterol 0mg	0%
Sodium 6416.1mg	0%
Total Carbohydrate 136.2g	0%
Dietary Fiber 27.4g	0%
Total Sugars 62.2g
Protein 19.9g	0%

Vitamin D 0IU	0%
Calcium 357.6mg	0%
Iron 7.3mg	0%
Potassium 2159.2mg	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: 45.7%

Protein: 6.9%

Carbs: 47.4%