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The Honey Lime Roasted Veggie Bowl is a dish that embodies simplicity and versatility. It invites creativity and exploration in the kitchen, making it a perfect recipe for both seasoned chefs and kitchen novices alike. Whether you’re preparing a nourishing weeknight dinner, meal prepping for the week, or looking for a colorful addition to a potluck, this dish fits the bill. The combination of roasted vegetables, drizzled with a sweet and zesty honey-lime dressing, not only offers a feast for the taste buds but also a visual delight.

Honey Lime Roasted Veggie Bowls

Discover the joy of colorful and flavorful Honey Lime Roasted Veggie Bowls, the perfect dish for any occasion! This recipe highlights the comforting ritual of roasting vegetables to create a medley of textures and tastes. Featuring sweet potatoes, broccoli, bell peppers, and more, all drizzled with a zesty honey-lime dressing, these bowls are vibrant, nutritious, and customizable. Ideal for quick dinners or meal prep, they are sure to be a hit at your table!
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Ingredients
  

1 large sweet potato, diced into cubes

2 cups broccoli florets

1 red bell pepper, sliced

1 yellow zucchini, sliced

1 cup cherry tomatoes, halved

3 tablespoons olive oil

3 tablespoons honey

Juice of 2 limes

Zest of 1 lime

1 teaspoon chili powder (adjust to taste)

Salt and pepper to taste

Fresh cilantro or parsley for garnish

Cooked quinoa or brown rice, for serving

Optional: Avocado slices and feta cheese for topping

Instructions
 

Preheat Oven: Preheat your oven to 425°F (220°C).

    Prepare Veggies: In a large mixing bowl, combine the diced sweet potato, broccoli florets, red bell pepper, yellow zucchini, and cherry tomatoes.

      Make the Dressing: In a separate small bowl, whisk together the olive oil, honey, lime juice, lime zest, chili powder, salt, and pepper until well combined.

        Coat the Veggies: Pour the honey-lime dressing over the veggies, tossing them well to ensure they are evenly coated.

          Roast the Veggies: Spread the coated vegetables out in a single layer on a large baking sheet lined with parchment paper. Roast in the preheated oven for about 25-30 minutes, or until the veggies are tender and slightly caramelized, stirring halfway through for even cooking.

            Assemble the Bowls: Once roasted, remove the vegetables from the oven. In serving bowls, layer a base of cooked quinoa or brown rice. Top with the roasted veggies.

              Garnish: Sprinkle fresh cilantro or parsley over the top. If you’re feeling indulgent, add slices of avocado and a sprinkle of feta cheese.

                Serve: Drizzle any remaining honey-lime dressing over the bowl and serve warm. Enjoy the burst of flavors!

                  Prep Time, Total Time, Servings: 15 mins | 45 mins | 4 servings