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The Crunchy Roasted Veggie Bowl is a vibrant and nutritious dish that celebrates the best of fresh vegetables and wholesome grains. This recipe is not just a meal; it’s a colorful tapestry of flavors and textures that invites everyone to the table for a healthy feast. With its emphasis on seasonal produce and nutrient-dense ingredients, this bowl is perfect for anyone looking to enjoy a satisfying dish that doesn’t compromise on taste. From busy weeknights to leisurely weekend brunches, the Crunchy Roasted Veggie Bowl fits seamlessly into any meal plan, making it an excellent choice for health-conscious eaters and food enthusiasts alike.

Crunchy Roasted Veggie Bowl

Discover the vibrant Crunchy Roasted Veggie Bowl, a nutritious dish that brings together fresh veggies and wholesome grains. This colorful meal is packed with flavor and essential nutrients, featuring ingredients like broccoli, sweet potatoes, and chickpeas. Perfect for any occasion, from busy weeknights to Sunday brunch, this bowl is easy to make and satisfying to eat. Get ready to delight your taste buds while nourishing your body!
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Ingredients
  

2 cups broccoli florets

2 cups cauliflower florets

2 cups sweet potatoes, diced

1 red bell pepper, sliced

1 cup cherry tomatoes, halved

1 cup chickpeas, drained and rinsed

3 tablespoons olive oil

1 teaspoon garlic powder

1 teaspoon smoked paprika

1 teaspoon ground cumin

Salt and pepper to taste

1 avocado, sliced

1 cup quinoa, cooked

1 tablespoon tahini (optional)

Fresh cilantro or parsley for garnish

Instructions
 

Preheat the Oven: Preheat your oven to 425°F (220°C). This high temperature will help the veggies get that perfect crunch!

    Prepare the Veggies: In a large mixing bowl, combine the broccoli, cauliflower, sweet potatoes, red bell pepper, cherry tomatoes, and chickpeas.

      Season the Veggies: Drizzle the olive oil over the vegetables and add the garlic powder, smoked paprika, ground cumin, salt, and pepper. Toss everything well until all veggies are evenly coated.

        Roast the Veggies: Spread the mixed vegetables evenly on a baking sheet lined with parchment paper. Make sure not to overcrowd the pan for optimal roasting. Roast in the oven for about 25-30 minutes, or until the veggies are tender and crispy, stirring once halfway through.

          Cook the Quinoa: While the vegetables are roasting, cook the quinoa according to package instructions. Typically, this involves rinsing the quinoa, then boiling it in water or vegetable broth for about 15 minutes, or until all the liquid is absorbed.

            Assemble the Bowl: Once the veggies are roasted, and quinoa is ready, it's time to assemble your bowl. Start by scooping a generous portion of quinoa into a bowl, then top with a mix of the roasted veggies and a few slices of avocado.

              Drizzle and Garnish: If desired, drizzle tahini over the bowl for extra creaminess. Garnish with fresh cilantro or parsley for a pop of color and flavor.

                Serve and Enjoy: Dive into your Crunchy Roasted Veggie Bowl while it’s warm! Feel free to adjust toppings or add your favorite protein, such as grilled chicken or tofu, for an extra boost.

                  Prep Time: 15 mins | Total Time: 45 mins | Servings: 4