Whole30 Colorful Roasted Vegetable Bowl
Brighten up your Whole30 journey with this vibrant and nourishing Whole30 Colorful Roasted Vegetable Bowl! Packed with a rainbow of fresh veggies like red and yellow bell peppers, zucchini, broccoli, and sweet cherry tomatoes, this dish transforms simple ingredients into a flavorful feast. Tossed with a blend of garlic powder, onion powder, paprika, and extra virgin olive oil, the vegetables roast to perfection, achieving a tender texture and caramelized edges. Ready in just 45 minutes, this easy, gluten-free, and vegan-friendly recipe is perfect as a standalone meal or a wholesome side dish to complement your favorite protein. Bursting with natural flavors and Whole30-approved ingredients, this recipe is the ultimate celebration of clean eating and vibrant nutrition.
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 1 piece Red bell pepper
- 1 piece Yellow bell pepper
- 2 pieces Zucchini
- 1 piece Red onion
- 2 cups Broccoli florets
- 2 pieces Carrots
- 1 cup Cherry tomatoes
- 3 tablespoons Extra virgin olive oil
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Freshly ground black pepper
Instructions
Preheat your oven to 425°F (220°C).
Wash and dry all vegetables thoroughly.
Cut the red and yellow bell peppers into strips, discarding the seeds and core.
Slice the zucchini into 1/4-inch thick rounds.
Peel the red onion, then slice it into thick wedges.
Peel and cut the carrots into sticks roughly the same size as the pepper strips.
In a large mixing bowl, combine the bell peppers, zucchini, red onion, broccoli florets, carrots, and cherry tomatoes.
Drizzle the vegetables with olive oil, then sprinkle with garlic powder, onion powder, paprika, salt, and black pepper.
Toss everything together until the vegetables are evenly coated.
Spread the vegetables in a single layer on a large baking sheet. Use two sheets if necessary to avoid overcrowding, which can cause steaming instead of roasting.
Roast the vegetables in the preheated oven for 25-30 minutes, stirring halfway through, until they are tender and slightly caramelized.
Remove from oven and let cool slightly before serving.
Divide the roasted vegetables among four bowls. Enjoy as a standalone meal or alongside your favorite protein.
Nutrition Facts
Calories |
172 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.4 g | 13% | |
| Saturated Fat | 1.6 g | 8% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 530 mg | 23% | |
| Total Carbohydrate | 17.9 g | 7% | |
| Dietary Fiber | 5.5 g | 20% | |
| Total Sugars | 9.5 g | ||
| Protein | 4.6 g | 9% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 65 mg | 5% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 659 mg | 14% | |
*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.
