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In the world of healthy eating, few dishes can rival the Crunchy Roasted Veggie Bowl. This vibrant, nutrient-packed meal brings together an array of colorful vegetables, roasted to perfection, and served in a way that tantalizes both the eyes and the palate. The beauty of this bowl lies not just in its taste but also in its simplicity and versatility, making it an ideal choice for busy weeknights or meal prep for the week ahead.

Crunchy Roasted Veggie Bowl

Discover the Crunchy Roasted Veggie Bowl, a vibrant and nutrient-dense dish perfect for healthy eating. This recipe combines roasted Brussels sprouts, sweet potatoes, bell peppers, broccoli, and carrots, bringing out their natural flavors and textures. Not only is it delicious and visually appealing, but it also offers numerous health benefits. Ideal for busy weeknights or meal prep, this versatile bowl can easily be customized to fit any dietary preference while supporting a balanced diet. Enjoy a wholesome and satisfying meal that is as nourishing as it is delightful!
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Ingredients
  

1 cup Brussels sprouts, halved

1 cup sweet potatoes, diced

1 cup bell peppers, chopped (mix of red and yellow for color)

1 cup broccoli florets

1 cup carrots, sliced

3 tablespoons olive oil

2 teaspoons smoked paprika

1 teaspoon garlic powder

1 teaspoon onion powder

Salt and pepper to taste

½ cup cooked quinoa (optional, for serving)

¼ cup feta cheese, crumbled (optional)

Fresh herbs (like parsley or cilantro) for garnish

Instructions
 

Preheat the Oven: Preheat your oven to 425°F (220°C). This high heat helps develop that satisfying crunch.

    Prepare the Veggies: In a large bowl, combine the Brussels sprouts, sweet potatoes, bell peppers, broccoli, and carrots. Make sure they are all cut into uniform sizes for even cooking.

      Season the Veggies: Drizzle the olive oil over the vegetables. Sprinkle in the smoked paprika, garlic powder, onion powder, salt, and pepper. Toss everything together until all the veggies are evenly coated in the oil and spices.

        Spread on Baking Sheet: Line a baking sheet with parchment paper for easy cleanup. Spread the veggies out in a single layer, making sure they are not overcrowded to allow for maximum roasting.

          Roast the Veggies: Roast in the preheated oven for 25–30 minutes, flipping the veggies halfway through with a spatula. You want them golden brown and crunchy on the edges.

            Prepare the Quinoa (optional): While the veggies are roasting, prepare the quinoa according to package instructions if using. This adds a nutritious base to the bowl.

              Assemble the Bowl: Once the veggies are done, remove them from the oven and let them cool for a few minutes. In serving bowls, start with a bed of quinoa (if using), then top with a generous portion of roasted veggies.

                Add Toppings: Sprinkle crumbled feta cheese (if using) and garnish with fresh herbs for a pop of color and flavor.

                  Serve: Enjoy your crunchy roasted veggie bowl warm or at room temperature. Feel free to drizzle with a balsamic reduction or your favorite dressing for extra flavor!

                    Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4