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In today’s culinary landscape, vibrant and nutritious meals are more important than ever. Health-conscious individuals are increasingly seeking ways to incorporate fresh, wholesome ingredients into their diets, and what better way to do so than with Colorful Roasted Veggie Couscous Bowls? These bowls not only provide a feast for the eyes, with their array of colorful vegetables, but they also deliver a plethora of nutrients essential for maintaining a balanced diet.

Roasted Veggie Couscous Bowls

Discover the vivid and nutritious world of Colorful Roasted Veggie Couscous Bowls! This delightful meal combines roasted zucchini, bell peppers, cherry tomatoes, and red onions with fluffy couscous, all drizzled with a creamy tahini dressing. Perfect for customization, these bowls are great for any season and can be enjoyed warm or at room temperature. Learn how to prep this visually stunning dish packed with flavor and nutrients, ideal for lunch, dinner, or meal prep!
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Ingredients
  

For the Roasted Veggies:

1 medium zucchini, diced

1 red bell pepper, diced

1 yellow bell pepper, diced

1 cup cherry tomatoes, halved

1 red onion, cut into wedges

2 tablespoons olive oil

1 teaspoon smoked paprika

1 teaspoon garlic powder

Salt and pepper to taste

For the Couscous:

1 cup couscous

1 ¼ cups vegetable broth

1 tablespoon olive oil

Juice of 1 lemon

Salt to taste

For the Dressing:

3 tablespoons tahini

2 tablespoons water (more if needed)

1 tablespoon lemon juice

1 clove garlic, minced

Salt and pepper to taste

For Garnishing:

Fresh parsley, chopped

Feta cheese (optional)

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Instructions
 

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

    Prepare the Roasted Veggies: In a large mixing bowl, combine the diced zucchini, red and yellow bell peppers, cherry tomatoes, and red onion. Drizzle with olive oil, then sprinkle with smoked paprika, garlic powder, salt, and pepper. Toss until well coated.

      Roast the Veggies: Spread the veggies out on a baking sheet in a single layer. Roast in the preheated oven for about 20-25 minutes or until they are tender and slightly caramelized, turning halfway through for even cooking.

        Cook the Couscous: In a medium saucepan, bring the vegetable broth to a boil. Stir in the couscous and a pinch of salt. Remove from heat, cover, and let it sit for about 5 minutes or until all the liquid is absorbed. Fluff with a fork and stir in olive oil and lemon juice.

          Make the Dressing: In a small bowl, whisk together tahini, water, lemon juice, minced garlic, salt, and pepper. Adjust the consistency with more water if needed until it’s pourable.

            Assemble the Bowls: Divide the couscous among serving bowls. Top with the roasted veggies, drizzle with the tahini dressing, and garnish with chopped parsley and feta cheese if desired.

              Serve & Enjoy: Enjoy these colorful bowls warm or at room temperature as a perfect meal or side dish!

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