Heart-Healthy Colorful Roasted Vegetable Bowl
Brighten your plate and nourish your body with this Heart-Healthy Colorful Roasted Vegetable Bowl! Packed with vibrant roasted vegetables like sweet potatoes, zucchini, broccoli, and cherry tomatoes, this recipe combines bold flavors with wholesome goodness. A drizzle of extra virgin olive oil and balsamic vinegar, paired with garlic powder and oregano, adds irresistible seasoning to these oven-roasted beauties. Served atop fluffy quinoa and finished with fresh parsley, this dish is a fiber-rich, antioxidant-packed powerhouse perfect for clean eating. Ready in under 45 minutes and ideal for meal prepping, it’s a vegetarian delight that’s as visually stunning as it is delicious. Treat yourself to a light, nutrient-dense meal bursting with heart-healthy ingredients!
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Recipe Information
Ingredients
- 1 large Sweet potato
- 1 medium Red bell pepper
- 2 cups Broccoli florets
- 1 medium Zucchini
- 1 cup Cherry tomatoes
- 1 small Red onion
- 2 tablespoons Extra virgin olive oil
- 1 tablespoon Balsamic vinegar
- 1 teaspoon Garlic powder
- 1 teaspoon Dried oregano
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 cup Quinoa
- 2 cups Water
- 2 tablespoons Fresh parsley
Instructions
Preheat your oven to 400°F (200°C).
Peel the sweet potato and cut it into 1-inch cubes.
Cut the red bell pepper and zucchini into bite-sized pieces.
Quarter the cherry tomatoes and slice the red onion thinly.
In a large mixing bowl, combine the sweet potato, red bell pepper, broccoli, zucchini, cherry tomatoes, and red onion.
Drizzle the vegetables with olive oil and balsamic vinegar.
Sprinkle with garlic powder, oregano, salt, and black pepper. Toss everything together until the vegetables are evenly coated.
Spread the vegetables on a large baking sheet in a single layer.
Roast the vegetables in the preheated oven for 25 to 30 minutes, or until tender and slightly charred, tossing them halfway through cooking.
While the vegetables are roasting, rinse the quinoa under cold water.
In a medium saucepan, combine the quinoa and water. Bring to a boil over high heat.
Once boiling, reduce the heat to low, cover, and simmer for about 15 minutes or until the quinoa is cooked and the water is absorbed.
Fluff the cooked quinoa with a fork.
To assemble the bowls, divide the quinoa among four serving bowls.
Top each bowl with an equal portion of the roasted vegetables.
Garnish each bowl with freshly chopped parsley.
Serve warm and enjoy your Heart-Healthy Colorful Roasted Vegetable Bowl.
Nutrition Facts
Calories |
1258 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.2 g | 63% | |
| Saturated Fat | 6.3 g | 32% | |
| Polyunsaturated Fat | 2.5 g | ||
| Cholesterol | 5 mg | 2% | |
| Sodium | 4662 mg | 203% | |
| Total Carbohydrate | 172.9 g | 63% | |
| Dietary Fiber | 17.4 g | 62% | |
| Total Sugars | 40.9 g | ||
| Protein | 39.1 g | 78% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 296 mg | 23% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 1853 mg | 39% | |
*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.
