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In a world increasingly focused on health and wellness, the concept of colorful, healthy meals has taken center stage. With the rise of plant-based eating, more people are discovering the joy of incorporating a variety of fresh vegetables into their diets. Not only do these vibrant dishes provide essential nutrients, but they also offer a feast for the eyes, making meals more enjoyable. One such dish that embodies this philosophy is the Colorful Sheet Pan Rainbow Veggie Bowls. This recipe is perfect for anyone looking to eat healthier without sacrificing flavor or variety, making it an excellent addition to any meal rotation.

Sheet Pan Rainbow Veggie Bowls

Brighten up your mealtime with Colorful Sheet Pan Rainbow Veggie Bowls! These vibrant, nutritious bowls combine an array of fresh vegetables, protein-rich chickpeas, and fluffy quinoa for a delicious dish that's as pleasing to the eye as it is to the palate. Perfect for busy families, this sheet pan meal offers minimal cleanup and maximum flavor. Explore different veggie combinations and toppings to customize your own delightful creation. Enjoy a healthy, satisfying meal that’s easy to prepare and bursting with flavor!
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Ingredients
  

1 cup cherry tomatoes, halved

1 red bell pepper, diced into bite-sized pieces

1 yellow bell pepper, diced into bite-sized pieces

1 cup zucchini, sliced into half-moons

1 cup carrots, julienned or grated

1 cup red cabbage, thinly sliced

1 cup corn kernels (fresh or frozen, thawed if frozen)

2 tablespoons olive oil, divided

1 teaspoon garlic powder

1 teaspoon smoked paprika

Salt and pepper to taste

1 can (15 oz) chickpeas, drained and rinsed

1/4 teaspoon cayenne pepper (optional for heat)

2 cups cooked quinoa (for serving)

Fresh cilantro or parsley, chopped (for garnish)

1 avocado, sliced (for garnish)

Lime wedges (for serving)

Instructions
 

Preheat the Oven: Begin by preheating your oven to 425°F (220°C). Line a large baking sheet with parchment paper to facilitate easy cleanup and prevent sticking.

    Prep the Veggies: In a large mixing bowl, combine the halved cherry tomatoes, diced red and yellow bell peppers, sliced zucchini, julienned carrots, thinly sliced red cabbage, and corn. Drizzle 1 tablespoon of olive oil over the vegetables, then sprinkle with garlic powder, smoked paprika, salt, and pepper. Toss everything together until the vegetables are evenly coated with the oil and seasoning.

      Prepare the Chickpeas: In a separate small bowl, toss the drained and rinsed chickpeas with the remaining tablespoon of olive oil, cayenne pepper (if using), and a pinch of salt and pepper for seasoning. Ensure they are well-coated.

        Spread on Sheet Pan: Transfer the seasoned vegetables to one half of the lined baking sheet. On the other half, arrange the seasoned chickpeas in a single layer, ensuring they have space to roast properly.

          Roast the Veggies and Chickpeas: Place the baking sheet in the preheated oven and roast everything for 20-25 minutes. Remember to toss the veggies and chickpeas halfway through the cooking time to ensure even roasting. The vegetables should be tender and the chickpeas should take on a slight crispness.

            Assemble Bowls: Once roasted, remove the sheet pan from the oven and let it cool for a few minutes. In serving bowls, start by layering in a generous scoop of cooked quinoa, followed by a hearty portion of the roasted vegetables and chickpeas.

              Garnish: Top each bowl with sliced avocado, a sprinkle of fresh herbs (cilantro or parsley), and a squeeze of fresh lime juice for a zesty finish just before serving.

                Serve: Enjoy your colorful sheet pan veggie bowl warm, chilled, or at room temperature. Feel free to customize with additional toppings like your favorite proteins or nuts for an extra flavor boost!

                  Prep Time, Total Time, Servings:

                    15 minutes | 30 minutes | 4 servings