Paleo Colorful Roasted Vegetable Bowl
Brighten up your Paleo meal plan with this vibrant and nutrient-packed **Paleo Colorful Roasted Vegetable Bowl**! Featuring a medley of sweet potatoes, red bell pepper, zucchini, broccoli, purple onion, and carrots, this recipe celebrates the natural sweetness and earthy flavors of roasted vegetables. Tossed with aromatic olive oil, garlic powder, fresh thyme, and a splash of zesty lemon juice, these veggies roast to perfection, becoming tender and slightly caramelized. The recipe is quick and simple, requiring just 20 minutes of prep time and 30 minutes of roasting, making it an easy, gluten-free, and Paleo-friendly dish for busy weeknights. Garnish with fresh parsley for a burst of freshness or elevate it by adding grilled chicken or salmon for extra protein. Whether served as a satisfying main or a colorful side, this roasted vegetable bowl is a wholesome and naturally delicious crowd-pleaser!
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Recipe Information
Ingredients
- 2 medium sweet potatoes
- 1 large red bell pepper
- 2 medium zucchini
- 1 medium purple onion
- 2 cups broccoli florets
- 3 large carrots
- 4 tablespoons olive oil
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 tablespoon fresh thyme leaves
- 2 tablespoons lemon juice
- 2 tablespoons fresh parsley
Instructions
Preheat the oven to 425°F (220°C) and line a large baking sheet with parchment paper.
Peel and cube the sweet potatoes into bite-sized pieces. Slice the red bell pepper and zucchini into strips. Cut the purple onion into wedges. Slice the carrots into thick coins.
In a large bowl, combine the sweet potatoes, red bell pepper, zucchini, purple onion, broccoli florets, and carrots.
Drizzle the vegetables with olive oil and sprinkle with sea salt, black pepper, garlic powder, and fresh thyme leaves. Toss well to evenly coat the vegetables.
Spread the vegetables in a single layer on the prepared baking sheet. Roast in the preheated oven for 25-30 minutes, stirring halfway through, until the vegetables are tender and slightly caramelized.
Once roasted, remove the vegetables from the oven and drizzle lemon juice over them. Sprinkle with chopped fresh parsley.
Serve the roasted vegetables in bowls, and enjoy them warm as an exquisite Paleo meal.
Optional: Add protein such as grilled chicken or salmon to the bowl to make it a more hearty meal.
Nutrition Facts
Calories |
1111 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.4 g | 75% | |
| Saturated Fat | 9.2 g | 46% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6416 mg | 279% | |
| Total Carbohydrate | 136.2 g | 50% | |
| Dietary Fiber | 27.4 g | 98% | |
| Total Sugars | 62.2 g | ||
| Protein | 19.9 g | 40% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 358 mg | 28% | |
| Iron | 7.3 mg | 41% | |
| Potassium | 2159 mg | 46% | |
*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.
