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A healthy meal preparation scene with fresh vegetables, herbs, and a cookbook on a kitchen counter

Healthy Oven-Roasted Vegetable Bowl

This healthy oven-roasted vegetable bowl is packed with colorful vegetables, quinoa, and a bright lemon-parsley finish. It makes an easy, nourishing meal for lunch or dinner.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Equipment

  • large mixing bowl
  • baking sheet
  • parchment paper
  • oven
  • spatula

Method
 

  1. Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
  2. Place the broccoli, cauliflower, carrots, bell pepper, zucchini, and red onion in a large bowl.
  3. Drizzle with olive oil, then add salt, black pepper, garlic powder, and dried oregano. Toss until the vegetables are evenly coated.
  4. Spread the vegetables in a single layer on the prepared baking sheet.
  5. Roast for 20-25 minutes, stirring halfway through, until the vegetables are tender and lightly browned.
  6. Divide the cooked quinoa between serving bowls.
  7. Top with the roasted vegetables, then drizzle with lemon juice and sprinkle with fresh parsley before serving.

Notes

You can swap in other vegetables such as Brussels sprouts, sweet potatoes, or asparagus. For extra protein, add chickpeas, tofu, or grilled chicken.