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The Crunchy Roasted Veggie Bowl is a vibrant and nourishing dish that celebrates the natural flavors of fresh vegetables while offering a satisfying and wholesome meal option. This recipe brings together an array of colorful vegetables, protein-packed quinoa, and, for those who desire a touch of creaminess, optional feta cheese. Whether enjoyed as a fulfilling lunch or a light dinner, this bowl not only tantalizes the taste buds but also serves as a powerhouse of nutrients, making it a favorite among health-conscious eaters and food enthusiasts alike.

Crunchy Roasted Veggie Bowl

Discover the vibrant and delicious Crunchy Roasted Veggie Bowl, a perfect blend of colorful vegetables, protein-packed quinoa, and optional feta cheese for added creaminess. This nutritious dish is not only visually appealing but also rich in vitamins and minerals, making it a favorite for health enthusiasts. Follow our step-by-step guide to prepare this satisfying meal, and enjoy the customizable variations to suit your taste preferences. Dive into a world of flavors with this wholesome recipe!
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Ingredients
  

1 medium sweet potato, peeled and diced into 1-inch cubes

1 cup Brussels sprouts, halved

1 red bell pepper, chopped into bite-sized pieces

1 cup broccoli florets

1 medium zucchini, chopped

2 tablespoons olive oil

1 teaspoon smoked paprika

1 teaspoon garlic powder

1 teaspoon onion powder

Salt and pepper to taste

1 cup cooked quinoa

½ cup chickpeas, drained and rinsed

¼ cup feta cheese (optional)

Fresh herbs (like parsley or cilantro) for garnish

Optional dressing: Tahini or lemon vinaigrette

Instructions
 

Preheat the Oven: Preheat your oven to 425°F (220°C).

    Prepare the Veggies: In a large bowl, combine the sweet potato, Brussels sprouts, red bell pepper, broccoli, and zucchini.

      Season the Veggies: Drizzle the olive oil over the veggies and sprinkle with smoked paprika, garlic powder, onion powder, salt, and pepper. Toss everything together until well coated.

        Roast the Veggies: Spread the seasoned veggies evenly on a baking sheet lined with parchment paper. Roast in the preheated oven for about 25-30 minutes, or until they are golden brown and crispy, tossing halfway through cooking for even browning.

          Cook the Quinoa: While the veggies are roasting, prepare the quinoa according to package instructions (typically, combine 1 cup of quinoa with 2 cups of water, bring to a boil, then simmer on low for about 15 minutes until water is absorbed).

            Assemble the Bowl: In a large bowl or individual serving bowls, layer the cooked quinoa, roasted veggies, and chickpeas.

              Add Finishing Touches: Sprinkle with feta cheese (if using) and garnish with fresh herbs. Drizzle your choice of dressing over the top for added flavor.

                Serve: Enjoy your Crunchy Roasted Veggie Bowl warm or at room temperature.

                  Prep Time, Total Time, Servings: 15 min | 45 min | 4 servings