Ingredients
For the Roasted Vegetables
- 1 cup broccoli florets
- 1 cup carrots, sliced
- 1 cup bell peppers, sliced
- 1 small zucchini, sliced
- 2 tablespoons olive oil
- 1/2 teaspoon paprika
- Salt and black pepper, to taste
For the Yogurt Sauce
- 1 cup plain yogurt
- 1 tablespoon lemon juice
- 1 clove garlic, minced
- Salt, to taste
For the Bowl
- 2 cups cooked quinoa, brown rice, or couscous
- Fresh parsley or dill, chopped (for garnish)
Directions
Step 1:
Preheat oven to 425°F (220°C).
Step 2:
Toss vegetables with olive oil, paprika, salt, and pepper.
Step 3:
Spread on a baking tray and roast for 25–30 minutes until tender and lightly caramelized.
Step 4:
In a bowl, mix yogurt, lemon juice, garlic, and salt until smooth.
Step 5:
Assemble bowls with cooked grains and roasted vegetables.
Step 6:
Drizzle yogurt sauce over the top and garnish with fresh herbs.
Step 7:
Serve warm or at room temperature.
