Low Fat Colorful Roasted Vegetable Bowl
Brighten your mealtime with this Low Fat Colorful Roasted Vegetable Bowl, a wholesome recipe packed with vibrant flavors and nutritious ingredients. Perfectly roasted red and yellow bell peppers, zucchini, baby carrots, red onion, cherry tomatoes, and broccoli florets are tossed in a light blend of extra virgin olive oil, balsamic vinegar, and aromatic seasonings, delivering caramelized goodness in every bite. Nestled on a bed of fluffy quinoa and garnished with fresh parsley, this dish is not only low in fat but also high in fiber, vitamins, and plant-based protein, making it a satisfying and heart-healthy option. Ready in just 50 minutes, it's ideal for busy weekdays or meal prep, ensuring a delicious and colorful meal that will leave you feeling nourished and refreshed. Perfect for vegan, vegetarian, or clean-eating diets, this recipe celebrates clean, simple ingredients in the most delicious way!
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Recipe Information
Ingredients
- 1 red bell pepper
- 1 yellow bell pepper
- 1 zucchini
- 150 grams baby carrots
- 1 red onion
- 150 grams cherry tomatoes
- 200 grams broccoli florets
- 1 tablespoon extra virgin olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup quinoa
- 2 cups water
- 2 tablespoons fresh parsley
Instructions
Preheat your oven to 425°F (220°C).
Cut the red and yellow bell peppers into bite-sized pieces.
Slice the zucchini into half-moons.
Peel and cut the red onion into wedges.
In a large bowl, combine the bell peppers, zucchini, baby carrots, red onion, cherry tomatoes, and broccoli florets.
Drizzle the vegetables with extra virgin olive oil and balsamic vinegar.
Sprinkle the garlic powder, dried oregano, salt, and black pepper over the vegetables.
Toss everything together until the vegetables are evenly coated.
Spread the vegetables in a single layer on a baking sheet lined with parchment paper.
Roast in the preheated oven for about 25-30 minutes, or until the vegetables are tender and slightly caramelized, tossing halfway through.
While the vegetables are roasting, rinse the quinoa under cold water using a fine mesh sieve.
In a medium saucepan, combine the quinoa and water. Bring to a boil over medium-high heat.
Once boiling, reduce the heat to low, cover, and simmer for about 15 minutes, or until the water is absorbed and the quinoa is fluffy.
Remove the quinoa from the heat and let it sit, covered, for 5 minutes, then fluff with a fork.
To assemble the bowl, divide the cooked quinoa into four bowls.
Top each bowl with a generous portion of the roasted vegetables.
Garnish with freshly chopped parsley before serving.
Nutrition Facts
Calories |
1105 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.2 g | 41% | |
| Saturated Fat | 3.5 g | 18% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 3 mg | 1% | |
| Sodium | 4383 mg | 191% | |
| Total Carbohydrate | 173.0 g | 63% | |
| Dietary Fiber | 20.2 g | 72% | |
| Total Sugars | 38.8 g | ||
| Protein | 41.1 g | 82% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 330 mg | 25% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 2364 mg | 50% | |
*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.
