Recipe description
July 21, 2026
Spanish roasted vegetable bowl
Spanish roasted vegetable bowl that supports gentle digestion
Vegan
Vegetarian
88%
General Gut Health Match
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Takes about 2 minutes.
Why this recipe fits you
- Rich in fiber from vegetables and quinoa.
- Colorful plant variety adds dietary diversity and polyphenols.
- Balanced meal with protein, healthy fats, and slow carbohydrates.
Gut Health Score
How these gut-support scores are calculated
These scores are estimated from the recipe’s ingredients, nutritional profile, and gut-health relevance. They are intended as practical guidance, not as medical advice.
Fiber support
Looks at fiber-rich ingredients such as legumes, vegetables, fruit, whole grains, nuts, and seeds.
Polyphenol support
Reflects ingredients such as berries, herbs, spices, cocoa, olive oil, colorful vegetables, and other plant foods.
Diversity support
Considers the variety of plant-based ingredients used in the recipe.
Inflammation-balance support
Considers the balance between whole-food ingredients, healthy fats, added sugars, refined carbohydrates, and highly processed components.
Fermentation support
Reflects fermented ingredients or ingredients that may support microbial fermentation, such as prebiotic fibers.
Blood-sugar balance support
Considers fiber, protein, fat quality, added sugars, and the type of carbohydrates in the recipe.
Ingredients
Bell Pepper
2
piece
Zucchini
1
piece
Eggplant
1
cup
Red Onion
1
piece
Tomato, cherry
2
piece
Oil, olive
3
tablespoon
Garlic
2
piece
Oregano
1
teaspoon
Paprika powder
1
teaspoon
Salt
0.5
teaspoon
Black pepper
0.25
teaspoon
Basil
2
tablespoon
Parsley
1
tablespoon
Lemon juice
1
tablespoon
Quinoa
1
serving spoon
Instructions
1
Preheat oven to 200°C (400°F). Rinse and cook quinoa according to package instructions, then set aside.
2
Prepare vegetables: Cut bell peppers into chunks, slice zucchini into half-moons, dice eggplant into 2cm cubes, quarter red onion, and halve cherry tomatoes.
3
In a large bowl, combine all chopped vegetables. Add olive oil, minced garlic, oregano, paprika powder, salt, and black pepper. Toss until evenly coated.
4
Spread vegetables in a single layer on a baking sheet lined with parchment paper. Roast for 25-30 minutes until tender and slightly caramelized, stirring halfway.
5
While vegetables roast, chop fresh basil and parsley. Prepare lemon juice.
6
When vegetables are done, remove from oven and let cool slightly. Toss with fresh herbs and lemon juice.
7
Divide cooked quinoa between two bowls. Top with roasted vegetables. Serve warm as a complete meal.
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Nutrition
469 kcal
Calories
9 g
Protein
52 g
Carbohydrates
9 g
Fiber
9 g
Sugar
23 g
Fat
3 g
Saturated fat
0.7 g
Salt
FAQ
Can I prepare this dish in advance?
Yes. You can roast the vegetables and cook the quinoa ahead of time, then store both in the fridge and reheat before serving.
Can I customize the vegetables?
Yes. Use what you have; swap or add other vegetables (e.g., sweet potato, mushrooms).
Is this gluten-free and vegan?
Yes; all ingredients are vegan and gluten-free. Check quinoa packaging for gluten-free labeling if needed.
How can I add more protein?
Add chickpeas, lentils, or toasted seeds; or feta if not vegan.
How should I store leftovers and how long do they keep?
Refrigerate within two hours; store for 3–4 days; reheat gently.
How can I adjust the flavor or spice?
Adjust paprika or oregano to taste; add chili flakes for heat; finish with extra lemon juice or herbs.
What are the main nutritional benefits?
High in fiber, plant-based protein from quinoa, polyphenols from colorful vegetables, and vitamins.
How do I cook quinoa properly for the bowls?
Rinse quinoa. Use 1 part quinoa to 2 parts water; simmer until tender and fluffy, then fluff.
What should I serve this with?
It's a complete meal on its own; you can pair it with a simple green salad or yogurt-based sauce if desired.
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