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Seasoning is an essential element of cooking that elevates the flavors of your dishes. Salt enhances the natural flavors of vegetables and ingredients, while pepper adds a subtle heat that can balance the dish. When preparing your Garlic Herb Roasted Veggie Bowls, never underestimate the power of these two simple ingredients.

Garlic Herb Roasted Veggie Bowls

Discover the vibrant and nutritious world of Garlic Herb Roasted Veggie Bowls! This recipe features a delightful mix of roasted broccoli, cauliflower, cherry tomatoes, and chickpeas, all infused with aromatic herbs and garlic. Perfect for meal prep or a busy dinner night, these bowls are packed with flavor and health benefits. Enjoy customizable options with seasonal veggies, and relish in a satisfying dish that caters to various dietary needs. Embrace delicious, wholesome eating today!
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Ingredients
  

2 cups broccoli florets

2 cups cauliflower florets

1 cup cherry tomatoes, halved

1 red bell pepper, diced

1 zucchini, diced

1 cup chickpeas, drained and rinsed

4 tablespoons olive oil

4 cloves garlic, minced

2 tablespoons fresh rosemary, chopped

2 tablespoons fresh thyme, chopped

1 teaspoon smoked paprika

Salt and pepper to taste

2 cups cooked quinoa or brown rice

Fresh parsley, for garnish

Lemon wedges, for serving

Instructions
 

Preheat the Oven: Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper.

    Prepare the Veggies: In a large mixing bowl, combine the broccoli, cauliflower, cherry tomatoes, red bell pepper, zucchini, and chickpeas.

      Make the Herb Mixture: In a small bowl, whisk together the olive oil, minced garlic, chopped rosemary, chopped thyme, smoked paprika, salt, and pepper to taste.

        Coat the Vegetables: Pour the herb mixture over the vegetables and chickpeas. Toss well to ensure everything is evenly coated.

          Roast the Veggies: Spread the vegetable mixture evenly on the prepared baking sheet. Roast in the preheated oven for about 25-30 minutes, or until the veggies are tender and lightly browned, stirring halfway through for even roasting.

            Prepare the Base: While the veggies are roasting, cook the quinoa or brown rice according to package instructions.

              Assemble the Bowls: Once the veggies are roasted, remove them from the oven. In serving bowls, add a scoop of quinoa or brown rice at the base, followed by a generous portion of the roasted veggies.

                Garnish and Serve: Sprinkle fresh parsley over the top and serve with lemon wedges on the side for a fresh zing!

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