Unique and mindful Classic dish

 Easy and quick recipe(Best for diet conscious persons)

                            Roasted veggie bowl Recipe(With nutritious chart)

                                                   

Here is a simple recipe for a roasted veggie bowl:

Ingredients:

- 2-3 cups mixed vegetables (such as broccoli, cauliflower, sweet potatoes, Brussels sprouts, carrots, and red onions)

- 2 tablespoons olive oil

- Salt and pepper to taste

- Optional: quinoa, brown rice, or other whole grains for added protein and fiber

Instructions:

1. Preheat your oven to 425°F (220°C).

2. Cut the mixed vegetables into bite-sized pieces and place on a baking sheet.

3. Drizzle with olive oil and sprinkle with salt and pepper to taste.

4. Roast in the preheated oven for 20-25 minutes, or until the vegetables are tender and lightly browned.

5. Serve hot over quinoa, brown rice, or other whole grains (if using).

Some tips to make your roasted veggie bowl extra delicious:

- Use a variety of colorful vegetables for a visually appealing bowl.

- Add some aromatics like garlic, ginger, or lemon juice for extra flavor.

- Try roasting at different temperatures or times to achieve your desired level of doneness.

- Add some heat with red pepper flakes or sriracha for an extra kick.

                                               Nutrient chart 

Here is the nutrient chart for the Roasted Veggie Bowl recipe:

Per serving (assuming 4 servings):

- Calories: 250-300

- Protein: 10-15g

- Fat: 10-15g

    - Saturated fat: 2-3g

- Carbohydrates: 30-40g

    - Fiber: 10-15g

- Sugar: 10-15g

- Sodium: 200-300mg

- Cholesterol: 0-5mg

Vitamins:

- Vitamin A: 200-300% of the Daily Value (DV)

- Vitamin C: 100-150% of the DV

- Vitamin K: 150-200% of the DV

- Folate: 20-25% of the DV

Minerals:

- Potassium: 20-25% of the DV

- Magnesium: 15-20% of the DV

- Iron: 10-15% of the DV

- Zinc: 5-10% of the DV

Please note that this is an approximate breakdown and actual values may vary based on specific ingredients and portion sizes.

Here's a rough estimate of the nutrient breakdown for each vegetable in the recipe:

- Broccoli:

    - Vitamin C: 100% of the DV

    - Vitamin K: 150% of the DV

    - Fiber: 5g

- Sweet potatoes:

    - Vitamin A: 200% of the DV

    - Fiber: 4g

    - Potassium: 20% of the DV

- Brussels sprouts:

    - Vitamin C: 100% of the DV

    - Vitamin K: 150% of the DV

    - Fiber: 5g

- Carrots:

    - Vitamin A: 200% of the DV

    - Fiber: 3g

    - Potassium: 10% of the DV

- Red onions:

    - Fiber: 3g

    - Potassium: 10% of the DV

    - Antioxidants: high amount

Keep in mind that this is a rough estimate and actual values may vary based on specific ingredients and portion sizes.