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In recent years, there has been a significant shift in the culinary landscape, with plant-based meals gaining immense popularity. This trend reflects a growing awareness of health, sustainability, and the myriad benefits of incorporating more vegetables into our diets. Whether you are a dedicated vegetarian, a curious flexitarian, or simply someone looking to eat healthier, a Crunchy Roasted Veggie Bowl is an excellent choice. This recipe is not only nutritious and satisfying but also highly versatile, appealing to various dietary preferences and lifestyles.

Crunchy Roasted Veggie Bowl

Discover the delicious Crunchy Roasted Veggie Bowl, a versatile and nutritious dish perfect for anyone wanting to embrace plant-based eating. Packed with vibrant vegetables like broccoli, sweet potatoes, and bell peppers, this bowl combines flavors and textures for a satisfying meal. Simply roast your veggies, fluff some quinoa, and assemble for a colorful, health-conscious creation that's great for lunch, dinner, or snacks. Enjoy the journey to healthier eating!
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Ingredients
  

2 cups fresh broccoli florets

2 cups fresh cauliflower florets

2 cups sweet potatoes, peeled and diced into 1-inch cubes

1 red bell pepper, sliced into strips

1 cup cherry tomatoes, halved

1 cup canned chickpeas, drained and rinsed

3 tablespoons extra virgin olive oil

1 teaspoon garlic powder

1 teaspoon smoked paprika

1 teaspoon ground cumin

Salt and black pepper to taste

1 ripe avocado, sliced

1 cup quinoa, rinsed and cooked

1 tablespoon tahini (optional for serving)

Fresh cilantro or parsley, roughly chopped for garnish

Instructions
 

Preheat the Oven: Set your oven to 425°F (220°C). A high temperature is essential for achieving that delectable crispy texture on the veggies.

    Prepare the Vegetables: In a large mixing bowl, combine the broccoli and cauliflower florets, diced sweet potatoes, sliced red bell pepper, halved cherry tomatoes, and rinsed chickpeas.

      Season the Vegetables: Drizzle the olive oil over the vegetable mix. Sprinkle in the garlic powder, smoked paprika, ground cumin, and season generously with salt and black pepper. Toss everything together until the vegetables are thoroughly coated with the oil and spices.

        Roast the Vegetables: Spread the seasoned vegetable mixture evenly onto a baking sheet lined with parchment paper. Ensure there is enough space between the veggies for optimal roasting. Place in the preheated oven and roast for 25-30 minutes, or until the vegetables are tender and crispy, stirring halfway through to promote even cooking.

          Cook the Quinoa: While the vegetables are roasting, prepare the quinoa. Rinse the quinoa under cold water, then boil it in a pot with water or vegetable broth as per package instructions. Typically, this means cooking for about 15 minutes or until the liquid is completely absorbed and the quinoa is fluffy.

            Assemble the Bowl: Once the veggies are roasted to perfection and the quinoa is cooked, assemble your bowl. Start with a generous base of quinoa, then layer on a mixture of the roasted vegetables and add a few slices of avocado on top.

              Drizzle and Garnish: For an extra touch of creaminess, swirl tahini over the assembled bowl. Finish by garnishing with freshly chopped cilantro or parsley to add a burst of color and flavor.

                Serve and Enjoy: Enjoy your Crunchy Roasted Veggie Bowl warm! Feel free to customize with additional toppings or proteins like grilled chicken, tofu, or a hard-boiled egg for added sustenance.

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