Balsamic Roasted Veggie Bowl

In a world where health-conscious eating is becoming increasingly popular, the Balsamic Bliss Roasted Veggie Bowl stands out as a vibrant and wholesome choice. This recipe captures the essence of plant-based cuisine, offering not only a feast for the eyes but also a bounty of nutrients and flavors. Each ingredient in this dish is specifically selected not only for its taste but also for its health benefits, making it an ideal addition to your meal rotation—whether you're meal prepping for the week or serving a cozy dinner for family and friends.

Discover the vibrant and nutritious Balsamic Bliss Roasted Veggie Bowl, a delightful mix of seasonal vegetables that are simply roasted to perfection. This colorful dish is not only visually appealing but also packed with essential nutrients, including vitamins and antioxidants. With a tangy balsamic dressing and a base of fluffy quinoa, you can easily customize this recipe to your taste. Perfect for meal prep or serving at dinner, it’s a delicious way to nourish your body while enjoying a flavorful culinary experience.

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Ingredients

2 cups Brussels sprouts, halved

1 large sweet potato, diced into 1-inch cubes

1 red bell pepper, sliced

1 cup cherry tomatoes, halved

½ red onion, sliced

3 tablespoons olive oil

¼ cup balsamic vinegar

1 teaspoon garlic powder

1 teaspoon dried oregano

Salt and pepper to taste

1 cup cooked quinoa (to serve)

Fresh basil or parsley for garnish

Instructions

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

Prepare the Vegetables: In a large bowl, combine the Brussels sprouts, sweet potato, red bell pepper, cherry tomatoes, and red onion. Toss to combine.

Make the Dressing: In a small bowl, whisk together the olive oil, balsamic vinegar, garlic powder, dried oregano, salt, and pepper until well blended.

Coat the Veggies: Pour the dressing over the vegetable mix. Toss until all the veggies are evenly coated.

Roast the Veggies: Spread the coated vegetables in a single layer on the prepared baking sheet. Roast them in the preheated oven for about 25-30 minutes, or until they are tender and golden brown, stirring halfway through for even cooking.

Prepare the Quinoa: While the vegetables are roasting, cook the quinoa according to package instructions.

Assemble the Bowl: Once the veggies are roasted and the quinoa is ready, divide the quinoa among serving bowls. Top each bowl with the balsamic roasted veggies.

Garnish and Serve: Finish with a sprinkle of fresh basil or parsley for added flavor. Drizzle with extra balsamic vinegar if desired.

Enjoy! Serve warm and enjoy this delightful mix of flavors and textures.

Prep Time, Total Time, Servings: 15 minutes | 40 minutes | 4 servings