Looking for a quick, healthy, and flavor-packed meal? This Roasted Cauliflower and Broccoli Bowl is your new go-to! Loaded with nutrient-rich veggies, zesty lemon, and warming spices, it’s the perfect plant-based dish for busy weeknights or anyone following a paleo diet. With just a few simple ingredients and minimal prep, you’ll have a vibrant, satisfying bowl that’s as delicious as it is nourishing. One bite and you’ll be hooked on its crispy edges and bold, savory flavor.
Ingredients
- 2 cups cauliflower florets
- 2 cups broccoli florets
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1/2 tsp smoked paprika
- 1/4 tsp sea salt
- 1/4 tsp black pepper
- 1 tbsp fresh lemon juice
Instructions
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Rinse the cauliflower and broccoli florets under cold water and pat dry thoroughly using a clean kitchen towel or paper towels.
- Place the dried florets into a large mixing bowl. Add olive oil, garlic powder, smoked paprika, sea salt, and black pepper. Toss well until all pieces are evenly coated.
- Spread the seasoned vegetables in a single layer on the prepared baking sheet, making sure there’s space between florets for even roasting.
- Roast in the preheated oven for 20 to 25 minutes, flipping the florets halfway through cooking time to ensure even browning and crisping.
- Check that the vegetables are tender and slightly crispy on the edges. If you’d like a more golden finish, roast an additional 5 minutes as needed.
- Remove from the oven and let cool for 2 to 3 minutes before transferring to serving bowls.
- Drizzle the fresh lemon juice evenly over the warm vegetables just before serving for a bright and fresh flavor.
Nutritional Information
Calories: 155
Protein (g): 4
Fat (g): 14
Carbohydrates (g): 8
Fiber (g): 3
Sugar (g): 2
Sodium (mg): 225
Storage Instructions
Store any leftover roasted cauliflower and broccoli in an airtight container in the refrigerator for up to 4 days. For longer storage, you can freeze the vegetables in a freezer-safe container or bag for up to 2 months. To prevent sogginess when thawing, spread them out on a baking sheet and roast or reheat in the oven after thawing.
Reheating Instructions
For best texture and flavor, reheat the roasted vegetables in a preheated oven at 375°F (190°C) for 10–12 minutes, or until heated through and slightly crispy. Alternatively, you can reheat them in a skillet over medium heat for 5–7 minutes. Avoid microwaving if possible, as it can make the vegetables soft and mushy.
Additional Ingredients & Swaps
To enhance the nutrition of this paleo-friendly bowl, consider adding chopped kale or spinach for extra fiber and micronutrients like iron and vitamin K. Tossing in roasted sweet potatoes or beets can increase the fiber and antioxidant content. For a protein boost, top the bowl with grilled chicken, salmon, or a soft-boiled egg. Adding toasted pumpkin seeds or walnuts can also contribute healthy fats and an extra crunch without compromising the paleo approach.
