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To create a truly outstanding Crunchy Roasted Veggie Bowl, it's essential to understand the key ingredients that contribute to its flavor and nutritional benefits. Each component plays a vital role, not only enhancing the dish's taste but also providing an array of health benefits.

Crunchy Roasted Veggie Bowl

Transform your meals with the Crunchy Roasted Veggie Bowl, a colorful dish bursting with flavor and nutrition. This recipe is ideal for busy people seeking a satisfying and healthy option. Featuring roasted zucchini, bell peppers, broccoli, and chickpeas, it’s both vegan and gluten-free. Perfect for meal prep or family dinners, this bowl is versatile, allowing you to customize ingredients based on your preferences. Nutritious and delicious, it’s sure to become a kitchen favorite!
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Ingredients
  

1 medium zucchini, diced

1 medium bell pepper (your choice of color), diced

1 cup cherry tomatoes, halved

1 cup broccoli florets

1 cup carrots, sliced into rounds

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 ripe avocado, sliced

Fresh parsley or cilantro, chopped, for garnish

Lemon wedges, for serving

Quinoa or brown rice (optional), for serving

Instructions
 

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

    Prepare the Vegetables: In a large mixing bowl, add the diced zucchini, bell pepper, halved cherry tomatoes, broccoli florets, and sliced carrots. Drizzle the olive oil over the vegetables and sprinkle with garlic powder, smoked paprika, dried oregano, salt, and pepper. Toss the mixture thoroughly until every piece is well coated with the oil and spices.

      Roast the Vegetables: Spread the seasoned vegetable mix evenly across the lined baking sheet. Place the tray in the preheated oven and roast for 20-25 minutes. Stir the vegetables halfway through to ensure even cooking and allow them to caramelize slightly.

        Prepare the Chickpeas: While the vegetables are roasting, take another bowl and toss the drained chickpeas with balsamic vinegar, and a pinch of salt and pepper. After the vegetables have been in the oven for about 10 minutes, add the seasoned chickpeas to the baking sheet. Continue roasting for an additional 10-15 minutes until the chickpeas turn slightly crispy.

          Assemble the Bowl: Once both the vegetables and chickpeas are perfectly roasted, remove the baking sheet from the oven. To serve, fill individual bowls with a base layer of quinoa or brown rice (if desired), then generously spoon the roasted vegetable and chickpea mixture over the top.

            Finish with Freshness: Top each bowl with slices of fresh avocado, a sprinkle of chopped parsley or cilantro, and serve with lemon wedges on the side for an added burst of brightness.

              Enjoy: Dive into your vibrant, crunchy roasted veggie bowl, mixing all the delightful flavors together. This dish is ideal for a nourishing lunch or dinner!

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