Whole30 Colorful Roasted Vegetable Bowl

Brighten up your Whole30 menu with this vibrant and wholesome Colorful Roasted Vegetable Bowl! Packed with a rainbow of nutrient-rich veggies like bell peppers, zucchini, broccoli, and carrots, this dish is a feast for your eyes and your taste buds. Each vegetable is roasted to perfection, bringing out its natural sweetness and a delicious caramelized edge. Tossed with a flavorful blend of garlic powder, paprika, and extra virgin olive oil, these veggies are both irresistibly savory and completely compliant with your Whole30 journey. Ready in just 45 minutes, this easy-to-make meal is ideal for busy weeknights, meal prep, or as a hearty, veggie-forward side to your favorite protein. Whether you're committed to clean eating or simply craving a healthy, colorful bowl of roasted goodness, this recipe delivers in every way.

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1 piece Red bell pepper
• 1 piece Yellow bell pepper
• 2 pieces Zucchini
• 1 piece Red onion
• 2 cups Broccoli florets
• 2 pieces Carrots
• 1 cup Cherry tomatoes
• 3 tablespoons Extra virgin olive oil
• 1 teaspoon Garlic powder
• 1 teaspoon Onion powder
• 1 teaspoon Paprika
• 1 teaspoon Salt
• 0.5 teaspoon Freshly ground black pepper

Directions

Step 1

Preheat your oven to 425°F (220°C).

Step 2

Wash and dry all vegetables thoroughly.

Step 3

Cut the red and yellow bell peppers into strips, discarding the seeds and core.

Step 4

Slice the zucchini into 1/4-inch thick rounds.

Step 5

Peel the red onion, then slice it into thick wedges.

Step 6

Peel and cut the carrots into sticks roughly the same size as the pepper strips.

Step 7

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

Step 8

Drizzle the vegetables with olive oil, then sprinkle with garlic powder, onion powder, paprika, salt, and black pepper.

Step 9

Toss everything together until the vegetables are evenly coated.

Step 10

Spread the vegetables in a single layer on a large baking sheet. Use two sheets if necessary to avoid overcrowding, which can cause steaming instead of roasting.

Step 11

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

Step 12

Remove from oven and let cool slightly before serving.

Step 13

Divide the roasted vegetables among four bowls. Enjoy as a standalone meal or alongside your favorite protein.

Nutrition Facts

Serving size	(1359.9g)

Amount per serving	% Daily Value*
Calories	793.0

Total Fat 45.1g	0%
Saturated Fat 6.6g	0%
Polyunsaturated Fat 0.4g
Cholesterol 0mg	0%
Sodium 6252.6mg	0%
Total Carbohydrate 94.2g	0%
Dietary Fiber 21.2g	0%
Total Sugars 49.9g
Protein 18.8g	0%

Vitamin D 0IU	0%
Calcium 280.5mg	0%
Iron 5.8mg	0%
Potassium 2573.2mg	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: 47.3%

Protein: 8.8%

Carbs: 43.9%