ROASTED VEGGIE BOWL

Looking for a quick and easy dinner? Try this flavorful Roasted Veggie Bowl—it’s simple to prepare, packed with nutrients, and perfect for a healthy, satisfying meal.

Makes: 2-3 Servings | Preparation Time: 10-15 minutes

Ingredients

• 1 large sweet potato, peeled and diced
• 1 red bell pepper, diced
• 1 zucchini, sliced
• 1 cup broccoli florets
• 2 tbsp La Panza Extra Virgin olive oil (for roasting)
• 1 tbsp La Panza Extra Virgin olive oil (for drizzling)
• 1 tsp smoked paprika (or regular paprika)
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp dried thyme or rosemary (optional)
• Salt and pepper to taste
• 1 cup cooked brown rice or quinoa (for serving)
• Optional toppings: sliced avocado, hummus, feta cheese, or a sprinkle of fresh herbs

Instructions

1. Preheat Oven: Preheat your oven to 425°F (220°C).
2. Prepare Vegetables: In a large bowl, toss the diced sweet potato, red bell pepper, zucchini, and broccoli with 2 tablespoons of olive oil, smoked paprika, garlic powder, onion powder, dried thyme or rosemary (if using), salt, and pepper.
3. Roast Veggies: Spread the vegetables in a single layer on a baking sheet lined with parchment paper or lightly greased. Roast in the preheated oven for 20-25 minutes, or until the vegetables are tender and lightly caramelized, tossing halfway through.
4. Prepare Grains: While the veggies are roasting, cook the brown rice or quinoa according to package instructions.
5. Assemble Bowl: In a bowl, layer the cooked brown rice or quinoa as the base. Top with the roasted vegetables.
6. Drizzle Olive Oil: Drizzle the remaining 1 tablespoon of olive oil over the top of the roasted veggies and grains for added richness.
7. Add Toppings: Add any optional toppings you like, such as sliced avocado, a dollop of hummus, crumbled feta cheese, or a sprinkle of fresh herbs.
8. Serve: Enjoy your flavorful and healthy roasted veggie bowl warm!