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- 2 medium sweet potatoes, diced - 1 pound Brussels sprouts, halved - 1 red bell pepper, chopped - 1 medium zucchini, sliced - 1 small red onion, sliced - 1 can (15 oz) chickpeas, drained and rinsed - 3 tablespoons olive oil - Salt and black pepper to taste - 1 teaspoon smoked paprika - 1 teaspoon garlic powder - Optional: crumbled feta cheese for topping - Fresh herbs for garnish (e.g., parsley or thyme)

Roasted Vegetable Harvest Bowl

Discover the Autumn Harvest Delight Bowl, a vibrant and nutritious recipe that brings the flavors of fall to your table. Packed with roasted sweet potatoes, Brussels sprouts, red bell peppers, zucchini, and chickpeas, this dish is not only satisfying but also loaded with health benefits. Perfect for casual meals or festive occasions, it combines hearty ingredients and delicious seasonings for a tempting bowl that celebrates the bounty of autumn. Enjoy it topped with crumbled feta or fresh herbs for an extra touch of flavor and presentation.
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Ingredients
  

1 medium sweet potato, peeled and cubed into bite-sized pieces

1 cup Brussels sprouts, halved

1 red bell pepper, diced

1 zucchini, sliced into half-moons

1 red onion, cut into wedges

3 tablespoons olive oil

1 teaspoon garlic powder

1 teaspoon smoked paprika

Salt and black pepper to taste

1 cup cooked quinoa

1/2 cup canned chickpeas, drained and rinsed

1/4 cup crumbled feta cheese (optional)

1/4 cup chopped fresh parsley

2 tablespoons balsamic glaze for drizzle

Instructions
 

Preheat the Oven: Begin by preheating your oven to 425°F (220°C) to ensure it reaches the right temperature for roasting.

    Prepare the Vegetables: In a large mixing bowl, combine the cubed sweet potato, halved Brussels sprouts, diced red bell pepper, sliced zucchini, and cut red onion. This variety will provide flavor and vibrant color to your dish.

      Season the Vegetables: Drizzle 3 tablespoons of olive oil over the mixed vegetables. Add garlic powder, smoked paprika, and season with salt and pepper. Toss everything together until each piece is well-coated in the seasoning blend.

        Roast the Vegetables: Spread the seasoned vegetables in a single layer on a baking sheet lined with parchment paper for easy cleanup. Roast in the preheated oven for 25-30 minutes, or until the vegetables are tender and the edges begin to caramelize. Be sure to stir the vegetables halfway through for even cooking.

          Cook the Quinoa: While your vegetables are roasting, prepare the quinoa according to package instructions. Once cooked, fluff it with a fork and set aside, ensuring it remains light and airy.

            Toss in Chickpeas: In the final 5 minutes of roasting, carefully add the drained and rinsed chickpeas to the baking sheet with the vegetables to warm them through and blend their flavors.

              Assemble the Bowl: In a large serving bowl, start by layering the cooked quinoa as the base. Next, add the roasted vegetable and chickpea mixture on top for a hearty and nutritious build.

                Garnish: Drizzle the bowl generously with balsamic glaze for a tangy finish. If desired, sprinkle crumbled feta cheese on top and add the chopped fresh parsley for an added burst of flavor and color.

                  Serve Immediately: Enjoy your colorful and nutritious Autumn Harvest Delight Bowl while warm for the best taste and texture!

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