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The Crunchy Roasted Veggie Bowl is a vibrant, healthful dish that brings together the best of nature’s bounty in a colorful and satisfying presentation. This bowl is not just a feast for the eyes; it’s also a delightful medley of flavors and textures that celebrates the simplicity of fresh vegetables. In recent years, plant-based meals have surged in popularity, reflecting a growing recognition of their benefits for both personal health and the environment. This dish exemplifies the versatility of vegetables, offering a delicious way to incorporate more plant-derived foods into your diet.

Crunchy Roasted Veggie Bowl

Discover the vibrant world of the Crunchy Roasted Veggie Bowl, a colorful and healthful dish that celebrates the best of fresh vegetables. Perfect for those embracing a plant-based lifestyle, this bowl combines hearty roasted veggies like zucchini, bell peppers, cherry tomatoes, and broccoli with protein-packed chickpeas for a satisfying meal. With essential vitamins and antioxidant-rich ingredients, it’s not just delicious but also nourishing. Dive into this versatile recipe that promises endless flavor and texture combinations, making healthy eating exciting and enjoyable!
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Ingredients
  

1 medium zucchini, diced

1 medium bell pepper (any color), diced

1 cup cherry tomatoes, halved

1 cup broccoli florets

1 cup carrots, sliced

2 tablespoons olive oil

1 teaspoon garlic powder

1 teaspoon smoked paprika

1 teaspoon dried oregano

Salt and pepper to taste

1 can (15 oz) chickpeas, drained and rinsed

1 tablespoon balsamic vinegar

1 avocado, sliced

Fresh parsley or cilantro for garnish

Lemon wedges for serving

Quinoa or brown rice (optional, for serving)

Instructions
 

Preheat the Oven: Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper for easy cleanup.

    Prepare the Vegetables: In a large bowl, combine the zucchini, bell pepper, cherry tomatoes, broccoli, and carrots. Drizzle with olive oil and sprinkle with garlic powder, smoked paprika, dried oregano, salt, and pepper. Toss everything until the vegetables are well coated.

      Roast the Vegetables: Spread the seasoned vegetables evenly on the prepared baking sheet. Roast in the oven for 20-25 minutes or until the vegetables are tender and slightly caramelized, stirring halfway through for even cooking.

        Prepare the Chickpeas: While the vegetables are roasting, in a separate bowl, toss the drained chickpeas with balsamic vinegar, salt, and pepper. After the vegetables have roasted for about 10 minutes, add the chickpeas to the baking sheet and continue to roast for another 10-15 minutes until the chickpeas are slightly crispy.

          Assemble the Bowl: Once all the ingredients are roasted to perfection, remove the baking sheet from the oven. In serving bowls, scoop a layer of quinoa or brown rice (if using) and top with the roasted veggies and chickpeas.

            Finish with Freshness: Add sliced avocado on top, sprinkle with fresh parsley or cilantro, and serve with lemon wedges on the side for an extra zesty kick.

              Enjoy: Dig into your colorful, crunchy roasted veggie bowl, mixing all the flavors together. This dish is perfect for a wholesome lunch or dinner!

                Prep Time, Total Time, Servings: 15 minutes | 40 minutes | 4 servings