Begin by preheating your oven to 425°F (220°C). This high temperature ensures the vegetables caramelize beautifully, giving you that deep roasted flavor.

Wash and chop all the vegetables into bite-sized pieces. Try to keep them uniform in size so they roast evenly. Place them in a large mixing bowl.

Drizzle the olive oil over the veggies. Add garlic powder, paprika, salt, and pepper. Toss everything together until each piece is evenly coated with the seasoning and oil.

Spread the vegetables on a large baking sheet in a single layer. Avoid overcrowding — this helps the veggies roast (not steam) and gives you those irresistible caramelized edges.

Place the tray in the oven and roast for 25–30 minutes, tossing once halfway through. Your veggies should be tender, slightly charred on the edges, and bursting with flavor.

Remove the roasted vegetables from the oven and immediately drizzle them with balsamic vinegar. Toss gently to coat. This final touch adds a subtle sweetness and zing that elevates the dish.

While your veggies roast, cook your quinoa or brown rice according to package instructions. Fluff with a fork and season lightly if desired.

To serve, scoop about ½ cup of quinoa or rice into each bowl. Top generously with the roasted vegetables.

Sprinkle with chopped fresh herbs if using. Serve warm, and enjoy the vibrant flavors and textures of your Roasted Veggie Bliss Bowls!