#roastedveggies

These roasted vegetables are a colorful and tasty side dish that goes with any meal. Toss broccoli, cauliflower, bell peppers, and zucchini with olive oil and garlic and onion powder. Then, roast them until they are just right. This recipe is easy, can be used in many ways, is full of nutrients, and is keto-friendly!

Ingredients: 2 cups broccoli florets. 2 cups cauliflower florets. 1 red bell pepper, sliced. 1 yellow bell pepper, sliced. 1 zucchini, sliced. 2 tablespoons olive oil. 1 teaspoon garlic powder. 1 teaspoon onion powder. Salt and pepper, to taste.

Instructions: Preheat the oven to 425F 220C. In a large bowl, toss together the broccoli florets, cauliflower florets, sliced red bell pepper, sliced yellow bell pepper, and sliced zucchini. Drizzle the olive oil over the vegetables and sprinkle with garlic powder, onion powder, salt, and pepper. Toss until evenly coated. Spread the seasoned vegetables in a single layer on a baking sheet lined with parchment paper. Roast in the preheated oven for 20-25 minutes, or until the vegetables are tender and lightly browned, stirring halfway through. Remove from the oven and serve the roasted veggies hot as a delicious and nutritious side dish. Enjoy!

Prep Time: 10 minutes

Cook Time: 25 minutes

A nutritious and flavorful vegan bowl featuring roasted vegetables and quinoa, topped with creamy avocado and a tangy balsamic drizzle.

Ingredients: 1 cup quinoa. 2 cups vegetable broth. 2 cups mixed vegetables such as bell peppers, zucchini, carrots, and cherry tomatoes, chopped. 2 tablespoons olive oil. 1 teaspoon garlic powder. 1 teaspoon paprika. Salt and pepper to taste. 1 avocado, sliced. 2 tablespoons balsamic vinegar. 2 tablespoons chopped fresh parsley. 1 tablespoon sesame seeds optional.

Instructions: Preheat the oven to 400F 200C. Rinse the quinoa under cold water. In a saucepan, combine quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes until quinoa is cooked and broth is absorbed. Remove from heat and fluff with a fork. Meanwhile, spread the chopped mixed vegetables on a baking sheet. Drizzle with olive oil, then sprinkle with garlic powder, paprika, salt, and pepper. Toss to coat evenly. Roast the vegetables in the preheated oven for 20-25 minutes, or until tender and slightly caramelized, stirring halfway through. Divide the cooked quinoa among serving bowls. Top with roasted vegetables and sliced avocado. Drizzle with balsamic vinegar and sprinkle with chopped parsley and sesame seeds, if using. Serve warm and enjoy!

Prep Time: 15 minutes

Cook Time: 25 minutes

This Fall Harvest Chicken Bake combines the flavors of the season with juicy chicken breasts, roasted butternut squash, Brussels sprouts, and sweet apples, all drizzled with a tangy balsamic glaze.

Ingredients: 4 boneless, skinless chicken breasts. 2 cups butternut squash, diced. 1 cup Brussels sprouts, halved. 1 cup apple, diced. 1/2 cup red onion, sliced. 2 tablespoons olive oil. 2 cloves garlic, minced. 1 teaspoon dried thyme. 1 teaspoon dried rosemary. Salt and pepper to taste. 1/4 cup balsamic vinegar. 1/4 cup honey. 1 tablespoon Dijon mustard.

Instructions: Preheat the oven to 400F 200C. In a large bowl, combine butternut squash, Brussels sprouts, apple, red onion, olive oil, garlic, thyme, rosemary, salt, and pepper. Toss to coat evenly. Place the chicken breasts in a baking dish. Season with salt and pepper. Arrange the vegetable mixture around the chicken in the baking dish. In a small bowl, whisk together balsamic vinegar, honey, and Dijon mustard. Pour the mixture over the chicken and vegetables. Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the vegetables are tender. Serve hot and enjoy!

Prep Time: 15 minutes

Cook Time: 30 minutes

This creamy sriracha sauce adds a spicy kick to any dish. Made with wholesome ingredients like cashews and nutritional yeast, it's vegan and packed with flavor. Drizzle it over roasted vegetables, use it as a dip for tofu or spring rolls, or spread it on sandwiches for an extra punch of heat.

Ingredients: 1 cup raw cashews, soaked for 4 hours or overnight. 1/4 cup water. 2 tablespoons sriracha sauce. 2 tablespoons lemon juice. 1 tablespoon nutritional yeast. 1 clove garlic, minced. 1/2 teaspoon sea salt.

Instructions: Drain and rinse the soaked cashews. In a blender, combine the soaked cashews, water, sriracha sauce, lemon juice, nutritional yeast, minced garlic, and sea salt. Blend until smooth and creamy, scraping down the sides of the blender as needed. Taste and adjust seasoning if necessary. Transfer the creamy sriracha sauce to a jar or container and refrigerate until ready to use.

Prep Time: 10 minutes

Cook Time: 0 minutes

This recipe for Honey Teriyaki Salmon and Veggies in Foil is a quick and tasty way to make dinner. When honey and teriyaki sauce are mixed together, they make a sweet and savory glaze that goes well with the soft salmon and roasted vegetables. Plus, it's easy to clean up when you cook everything in foil.

Ingredients: 4 salmon fillets. 1 cup broccoli florets. 1 cup sliced bell peppers. 1 cup sliced zucchini. 1/2 cup sliced carrots. 1/4 cup honey. 1/4 cup teriyaki sauce. 2 cloves garlic, minced. 1 teaspoon grated ginger. Salt and pepper to taste. 2 tablespoons olive oil. 4 sheets of aluminum foil.

Instructions: Turn on your oven and heat it up to 375F 190C. To make the teriyaki glaze, put honey, teriyaki sauce, minced garlic, and grated ginger in a small bowl and mix them together. Align each salmon fillet on a piece of foil that is big enough to hold the salmon and vegetables. Put a little olive oil on each salmon fillet and season them with salt and pepper. Spread out the sliced zucchini, bell pepper, carrots, and broccoli florets evenly among the foil packets and place them around the salmon fillets. Cover each piece of salmon with the teriyaki glaze. Place the vegetables on a plate. Do not forget to drizzle some over the vegetables as well. Seal the edges of the foil to make packets out of the salmon and vegetables. Put the foil packets on a baking sheet and heat the oven to 400 degrees. Bake the salmon for 20 to 25 minutes, or until it's fully cooked and flaky when you use a fork. Open the foil packets slowly and watch out for steam. Serve the Honey Teriyaki Salmon and Veggies in Foil while they are still hot. Enjoy your easy and tasty dinner!

Prep Time: 15 minutes

Cook Time: 25 minutes