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In recent years, there has been a significant shift towards plant-based meals as more people embrace healthier lifestyles and seek to incorporate fresh, natural ingredients into their diets. This trend is not just a fleeting moment; it reflects a growing awareness of the health benefits associated with plant-based eating and a desire for nutritious, vibrant meals that appeal to the senses. One such delightful dish that beautifully embodies this trend is the Colorful Roasted Veggie Couscous Bowl.

Roasted Veggie Couscous Bowls

Discover the vibrant and nutritious Colorful Roasted Veggie Couscous Bowls, a perfect fusion of health and flavor. This dish features a variety of roasted vegetables paired with fluffy whole wheat couscous, creating a visually stunning and satisfying meal. Packed with essential vitamins and antioxidants, it's ideal for anyone looking to adopt a plant-based diet. Quick to prepare and easily customizable, these bowls are perfect for weeknight dinners or meal prep. Enjoy the explosion of colors and flavors while nourishing your body!
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Ingredients
  

For the roasted veggies:

1 medium zucchini, diced

1 medium bell pepper (any color), diced

1 cup cherry tomatoes, halved

1 medium red onion, diced

1 cup cauliflower florets

3 tablespoons olive oil

1 teaspoon garlic powder

1 teaspoon smoked paprika

Salt and pepper to taste

For the couscous:

1 cup whole wheat couscous

1 1/4 cups vegetable broth (or water)

1 tablespoon olive oil

1/2 teaspoon salt

For the seasoning and toppings:

Juice of 1 lemon

1 teaspoon ground cumin

1/4 cup feta cheese, crumbled (optional)

Fresh parsley, chopped, for garnish

Sliced avocado, for serving (optional)

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Instructions
 

Preheat the Oven: Start by preheating your oven to 425°F (220°C).

    Prep Veggies: In a large mixing bowl, combine the diced zucchini, bell pepper, cherry tomatoes, red onion, and cauliflower florets.

      Season Veggies: Drizzle the olive oil over the veggies and sprinkle with garlic powder, smoked paprika, salt, and pepper. Toss well until all vegetables are evenly coated with the seasoning.

        Roast the Veggies: Spread the seasoned vegetables on a large baking sheet in a single layer. Roast them in the preheated oven for 20-25 minutes, or until they are tender and golden brown, tossing halfway through.

          Cook the Couscous: While the veggies are roasting, bring the vegetable broth (or water) to a boil in a medium saucepan. Stir in the whole wheat couscous, olive oil, and salt. Cover the pot and remove it from heat, allowing it to sit for about 5 minutes until the couscous has absorbed all the liquid.

            Fluff Couscous: After 5 minutes, fluff the couscous with a fork, then mix in the ground cumin and lemon juice for added flavor.

              Assemble the Bowls: In serving bowls, layer the fluffy couscous at the bottom, followed by a generous scoop of the roasted veggies.

                Garnish: Top the bowls with crumbled feta cheese, fresh parsley, and sliced avocado if desired.

                  Serve: Enjoy your beautiful, vibrant Roasted Veggie Couscous Bowls warm, allowing the flavors to meld together.

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                      Prep Time, Total Time, Servings: 15 minutes | 40 minutes | 4 servings