Roasted Veggie Bowl with Dangold’s Spice Blend
Time
Level
Herbes de Provence
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INGREDIENTS
1 medium sweet potato, peeled and diced
1 red bell pepper, chopped
1 zucchini, sliced
1 small red onion, sliced
1 cup broccoli florets
1 tbsp olive oil
1½ tsp Dangold’s Smoked Paprika Garlic Chili & Chives
1 cup cooked quinoa or brown rice
½ avocado, sliced (optional)
1 tbsp lemon juice
Fresh parsley for garnish (optional)
DIRECTIONS
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Prepare the vegetables: In a large bowl, toss the diced sweet potato, bell pepper, zucchini, red onion, and broccoli with olive oil and Dangold’s Smoked Paprika Garlic Chili & Chives spice blend. Mix well to evenly coat.
- Roast the vegetables: Spread the seasoned veggies evenly on the baking sheet. Roast in the oven for 25-30 minutes, tossing halfway through, until golden and tender.
- Assemble the bowls: Divide the cooked quinoa or brown rice between serving bowls. Top with the roasted vegetables.
- Add fresh toppings: Garnish with sliced avocado, a drizzle of lemon juice, and a sprinkle of fresh parsley, if desired.
- Serve warm and enjoy a healthy, satisfying meal that’s bursting with flavor. No salt needed!
