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Perfect Roasted Vegetable Bowl Recipe in 30 Minutes

roasted vegetable bowl
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A healthy and flavorful roasted vegetable bowl with a creamy tahini drizzle. Perfect for meal prep or a quick vegan dinner.

Ingredients

Scale
  • 2 cups zucchini, sliced into thick half-moons
  • 2 cups carrots, peeled and cut into sticks
  • 2 cups bell peppers (red + yellow), cut into chunks
  • 1 1/2 cups broccoli florets
  • 1 small red onion, cut into wedges
  • 3 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 1 tsp dried Italian seasoning (or oregano)
  • 3/4 tsp kosher salt (plus more to taste)
  • 1/2 tsp black pepper
  • 1/4 cup tahini
  • 2 tbsp lemon juice
  • 1 tbsp maple syrup (or honey)
  • 1 small garlic clove, finely grated (or 1/4 tsp garlic powder)
  • 3–6 tbsp warm water (to thin)
  • 1/4 tsp salt

Instructions

  1. Preheat oven to 425°F. Line a large sheet pan with parchment paper.
  2. Add zucchini, carrots, bell peppers, broccoli, and red onion to the pan.
  3. Drizzle with olive oil and toss with garlic powder, smoked paprika, Italian seasoning, salt, and pepper.
  4. Roast 22–28 minutes, flipping halfway, until edges are browned and veggies are tender. (Carrots should be fork-tender.)
  5. Whisk tahini, lemon juice, maple syrup, garlic, and salt. Add warm water 1 tbsp at a time until smooth and drizzleable.
  6. Serve roasted veggies in bowls and drizzle with tahini sauce. Sprinkle with extra herbs or sesame seeds if you like.

Notes

  • Store leftovers in the fridge for up to 4 days.
  • Keep tahini sauce separate for best texture.
  • Reheat veggies in oven or air fryer for crispiness.

Nutrition

Keywords: roasted vegetable bowl, sheet pan veggies, roasted vegetables recipe, healthy veggie bowl, vegan dinner idea, meal prep vegetables

Find it online: https://zoerecipe.com/perfect-roasted-vegetable-bowl-recipe/