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One of the most appealing aspects of roasted veggie bowls is their versatility. You can use a wide variety of vegetables, tailoring the dish to your preferences or what’s currently in season. From hearty root vegetables like carrots and sweet potatoes to vibrant bell peppers and zucchini, the options are nearly limitless. Each vegetable brings its unique flavor and texture to the bowl, creating a colorful medley that is as pleasing to the eye as it is to the palate.

Balsamic Roasted Veggie Bowls

Discover the vibrant world of Balsamic Bliss Roasted Veggie Bowls—a delicious, healthy meal option perfect for busy families and health-conscious eaters. Packed with seasonal vegetables like Brussels sprouts, sweet potatoes, and zucchini, this dish celebrates fresh flavors and nutrient-dense ingredients. The tangy balsamic dressing elevates the natural sweetness of the veggies, making each bite satisfying. Easy to prepare and endlessly customizable, these bowls are ideal for any time of year. Enjoy a colorful, nutritious meal that supports local farmers and your well-being!
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Ingredients
  

1 medium zucchini, diced

1 medium red bell pepper, diced

1 cup cherry tomatoes, halved

1 medium red onion, chopped

1 cup Brussels sprouts, halved

3 tablespoons olive oil

3 tablespoons balsamic vinegar

2 teaspoons honey or maple syrup

1 teaspoon garlic powder

1 teaspoon dried Italian herbs (oregano, thyme, basil)

Salt and pepper to taste

1 can (15 oz) chickpeas, drained and rinsed

1 cup cooked quinoa or brown rice

Fresh basil or parsley for garnish

Instructions
 

Preheat the Oven: Preheat your oven to 425°F (220°C).

    Prepare the Veggies: In a large mixing bowl, combine the diced zucchini, red bell pepper, cherry tomatoes, red onion, and Brussels sprouts.

      Make the Dressing: In a separate small bowl, whisk together olive oil, balsamic vinegar, honey (or maple syrup), garlic powder, dried Italian herbs, salt, and pepper until well blended.

        Toss the Veggies: Pour the balsamic dressing over the vegetables and toss to ensure they are evenly coated.

          Roast the Veggies: Spread the coated veggies out in a single layer on a large baking sheet. Roast in the preheated oven for about 25-30 minutes, or until the vegetables are tender and slightly caramelized, stirring halfway through cooking.

            Prepare the Chickpeas: While the vegetables are roasting, spread the chickpeas on a separate baking sheet. Drizzle with olive oil, sprinkle with salt, and roast for the last 15-20 minutes of the vegetable roasting time for added crunch.

              Assemble the Bowls: Once the veggies and chickpeas are done roasting, add a base of quinoa or brown rice to each bowl. Top with roasted veggies and chickpeas.

                Garnish and Serve: Finish with fresh basil or parsley for a pop of color and flavor. Drizzle any remaining balsamic dressing over the top if desired.

                  Prep Time, Total Time, Servings: 15 mins | 50 mins | 4 servings