Colorful Roasted Vegetable Bowl
Transform your mealtime with this vibrant and nutritious Colorful Roasted Vegetable Bowl! Packed with oven-roasted sweet potatoes, broccoli, zucchini, red bell peppers, and red onion, this dish celebrates fresh produce at its finest. Served over fluffy quinoa and paired with crisp spinach, every bite delivers a satisfying balance of textures and flavors. The creamy lemon-tahini dressing adds a zesty, velvety finish that ties the bowl together beautifully. Perfect as a wholesome lunch or dinner, this recipe is dairy-free, vegetarian, and brimming with nourishing ingredients. Ready in under an hour, it’s an easy-to-make, flavor-packed meal the whole family will love!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 medium Sweet potato
- 2 cups Broccoli florets
- 1 medium Red bell pepper
- 1 medium Zucchini
- 0.5 medium Red onion
- 3 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 cup Quinoa
- 2 cups Water
- 2 cups Spinach
- 0.25 cup Tahini
- 2 tablespoons Lemon juice
- 0.5 teaspoon Garlic powder
- 2 tablespoons Water
Instructions
Preheat the oven to 425°F (220°C).
Peel and cube the sweet potato into 1-inch pieces.
Cut the red bell pepper and zucchini into similar sizes, around 1-inch pieces.
Slice the red onion into wedges.
In a large bowl, toss the sweet potato, broccoli florets, red bell pepper, zucchini, and red onion with 2 tablespoons of olive oil, salt, and black pepper.
Spread the seasoned vegetables in an even layer on a baking sheet.
Roast in the preheated oven for 25-30 minutes, stirring halfway through, until the vegetables are tender and slightly charred.
While the vegetables are roasting, rinse the quinoa under cold water in a fine-mesh sieve.
In a medium saucepan, bring 2 cups of water to a boil.
Add the quinoa to the boiling water, reduce the heat to low, cover, and let it simmer for 15 minutes or until the quinoa is fluffy and all the water is absorbed.
In a small bowl, whisk together tahini, lemon juice, 2 tablespoons of water, garlic powder, and 1 tablespoon of olive oil until smooth to create the dressing.
Once the vegetables and quinoa are done, distribute the quinoa evenly among four bowls.
Top each bowl with a generous handful of spinach leaves.
Divide the roasted vegetables evenly among the bowls.
Drizzle the lemon tahini dressing over each bowl.
Serve immediately and enjoy your colorful roasted vegetable bowl.
Nutrition Facts
Calories |
1701 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 97.3 g | 125% | |
| Saturated Fat | 14.2 g | 71% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 4 mg | 1% | |
| Sodium | 5850 mg | 254% | |
| Total Carbohydrate | 161.9 g | 59% | |
| Dietary Fiber | 20.4 g | 73% | |
| Total Sugars | 30.8 g | ||
| Protein | 50.4 g | 101% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 4892 mg | 376% | |
| Iron | 21438.3 mg | 119102% | |
| Potassium | 1771 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
