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Roasted Veggie Bliss Bowls

A delicious and nutritious bowl filled with roasted vegetables, perfect for a quick and satisfying meal.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Lunch, Main Course
Cuisine: Healthy, Vegetarian
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups broccoli florets for a dose of vitamins C and K
  • 1 cup sweet potatoes, diced rich in beta-carotene; for a twist, substitute with butternut squash
  • 1 cup bell peppers, sliced great for antioxidants; opt for a mix of colors!
  • 1 can chickpeas, drained and rinsed for protein; swap with black beans for different flavor
  • 3 tablespoons olive oil heart-healthy fat
  • 1 teaspoon garlic powder add flavor without the hassle of chopping!
  • Salt and pepper to taste
  • 1 teaspoon paprika for a smoky kick
  • 1 tablespoon balsamic vinegar for tanginess; substitute with lemon juice for a zesty twist
Optional Toppings
  • Fresh herbs like parsley or cilantro
  • Avocado slices rich in healthy fats
  • A sprinkle of feta cheese for creaminess

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C).
  2. In a large bowl, combine the broccoli, sweet potatoes, bell peppers, and chickpeas.
  3. Drizzle with olive oil, and season with garlic powder, paprika, salt, and pepper. Toss well until everything is evenly coated.
  4. Spread the veggie mix in a single layer on a baking sheet lined with parchment paper.
Cooking
  1. Place in the oven and roast for 20 minutes, stirring halfway through.
  2. Remove from the oven and drizzle with balsamic vinegar.
  3. Divide the veggie mixture into bowls and top with your choice of garnishes, such as fresh herbs or avocado slices.

Notes

Cut and prep your veggies the night before for a faster cooking time. Use a convection oven for faster and more even roasting. Store leftovers in an airtight container in the fridge for up to 3 days; reheat in the oven to maintain texture.