Chili Lime Roasted Veggies Bowl
This bowl is packed with colorful roasted vegetables tossed in a zesty chili-lime seasoning, served over grains or greens, and perfect for a healthy, plant-based lunch or dinner.
Time
Prep time: 15 minutes
Cook time: 25–30 minutes
Total time: 40–45 minutes
Ingredients
For the roasted veggies:
1 cup broccoli florets
1 cup cauliflower florets
1 red bell pepper, sliced
1 zucchini, sliced
1 carrot, sliced
1 tbsp olive oil
1 tsp chili powder
½ tsp smoked paprika
½ tsp cumin
Zest of 1 lime
Salt and black pepper, to taste
For the bowl assembly:
1 cup cooked quinoa, rice, or farro
1 avocado, sliced
2 cups fresh greens (spinach, arugula, or kale)
2 tbsp fresh cilantro, chopped
Optional toppings: pumpkin seeds, sunflower seeds, or crumbled feta
For extra lime drizzle (optional):
1 tbsp olive oil
Juice of ½ lime
Pinch of chili flakes
Salt, to taste
Instructions
1. Preheat oven:
Preheat to 425°F (220°C) and line a baking sheet with parchment paper.
2. Prep veggies:
Toss broccoli, cauliflower, bell pepper, zucchini, and carrot with olive oil, chili powder, smoked paprika, cumin, lime zest, salt, and pepper.
3. Roast:
Spread vegetables in a single layer and roast 25–30 minutes, stirring halfway, until tender and slightly caramelized.
4. Prepare base:
While veggies roast, cook quinoa, rice, or farro according to package instructions.
5. Assemble bowls:
Divide grains and greens into bowls. Top with roasted veggies and avocado slices.
6. Add toppings & drizzle:
Sprinkle with cilantro, seeds, or feta. Drizzle with extra lime-chili oil if desired.
7. Serve:
Enjoy warm or at room temperature.
Notes & Tips
Veggie swap: Sweet potatoes, corn, or mushrooms work well.
Spice level: Adjust chili powder and chili flakes for desired heat.
Meal prep: Store roasted veggies separately from avocado to prevent browning.
Protein boost: Add roasted chickpeas, black beans, or grilled tofu.
Extra flavor: Add a sprinkle of smoked paprika or a dash of cayenne for more heat.
Frequently Asked Questions
Q: Can I use frozen vegetables?
A: Yes, but thaw and pat dry first to prevent sogginess.
Q: Can I make it vegan?
A: Absolutely! Simply omit feta or use a plant-based alternative.
Nutritional Information
Calories: 350–400 kcal
Protein: 10–12 g
Carbohydrates: 45–50 g
Fiber: 10–12 g
Fat: 15–18 g
Sugar: 6–8 g