Ingredients
Scale
- 1 large head broccoli, cut into florets
- 1 large red bell pepper, sliced
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- Zest and juice of 1 lime
- 1/2 teaspoon kosher salt
- 2 cups cooked quinoa or brown rice
Instructions
- Step 1: Preheat oven to 400°F (200°C) and line a large baking sheet with parchment paper. Chop the broccoli and bell pepper into uniform pieces to ensure even cooking.
- Step 2: In a large mixing bowl, toss the prepared vegetables with the olive oil, chili powder, cumin, and kosher salt until they are fully and evenly coated.
- Step 3: Spread the seasoned vegetable mixture in a single layer across the prepared baking sheet. Roast for 20 to 25 minutes, stirring the vegetables halfway through, until they are tender and the edges are lightly charred.
- Step 4: Remove the roasted vegetables from the oven. Immediately drizzle them with the fresh lime juice and sprinkle with the lime zest. Toss gently to distribute the zesty coating evenly.
- Step 5: To assemble the bowls, divide the 2 cups of cooked quinoa or brown rice among serving bowls. Top each base layer generously with the warm chili lime roasted vegetables.
Notes
- Store any leftover roasted vegetables and grains separately in airtight containers for up to 3 days, as the lime juice can soften the texture quickly when stored together.
- To revive leftover roasted veggies, avoid the microwave; instead, spread them on a baking sheet and heat at 350°F for about 5-7 minutes to restore some crunch and warmth.
- For a complete meal transformation, try topping your bowl with sliced avocado, fresh cilantro, or a drizzle of creamy Greek yogurt or sour cream to balance the chili heat.
- For the ultimate zesty punch, ensure you add the lime juice and zest immediately after pulling the hot vegetables from the oven; the residual heat helps the citrus oils permeate the veggies deeply.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American