Roasted Potato and Tomato Rainbow Bowls

A vibrant and filling gluten-free, dairy-free, vegetarian lunch bowl featuring roasted potatoes, tomatoes, colorful vegetables, and a tangy vinaigrette.

Ingredients

• 1 lb Potatoes (Yukon Gold or red)
• 1 pint Tomatoes (cherry or grape)
• 1 lb Carrots
• 1 cup Broccoli florets
• 1/2 medium Red onion
• 1 Lemons
• 3 tbsp Extra virgin olive oil
• 1 tsp Italian herb mix
• 1/2 tsp Garlic powder
• 1/4 tsp (optional) Red pepper flakes
• to taste Salt
• to taste Black pepper
• 2 cups Cooked quinoa or rice
• 2 tbsp, chopped Fresh parsley

Instructions

1. Preheat oven to 425°F (220°C). Using a higher temperature can help the vegetables caramelize better.
2. Wash and chop potatoes into 1-inch pieces. Halve or quarter the cherry tomatoes, depending on their size. Chop carrots, broccoli and red onion into bite-sized pieces.
3. In a large bowl, toss the potatoes, tomatoes, carrots, broccoli and red onion with 2 tablespoons of extra virgin olive oil, Italian herb mix, garlic powder, red pepper flakes (if using), salt, and pepper.
4. Spread the vegetables in a single layer on a baking sheet. Ensure the pan isn't overcrowded for even roasting.
5. Roast for 30-35 minutes, or until potatoes are tender and slightly browned, flipping halfway through for even cooking.
6. While vegetables are roasting, prepare the lemon vinaigrette: In a small bowl, whisk together the juice of 1 lemon, 1 tablespoon of extra virgin olive oil, a pinch of Italian herb mix, salt, and pepper. Adjust to taste.
7. Divide cooked quinoa or rice between two bowls.
8. Top with roasted vegetables.
9. Drizzle generously with lemon vinaigrette.
10. Garnish with fresh chopped parsley and serve immediately.

Cuisine: Mediterranean

Suitability: gluten-free,dairy-free,vegetarian,vegan

Prep Time: 15 mins

Cook Time: 35 mins

Serving Size: 2

Meal Type: lunch