Roasted Zucchini-Potato Bowl with Brussels Sprouts

A delicious and health-conscious bowl with roasted vegetables, enriched with crunchy Brussels sprouts and zucchini, ideal for a plant-based main dish. The combination is high in fiber and promotes a healthy microbiome.

• 35 minutes
• 4 servings
• Main course

• gluten-free
• vegan
• vegetarian
• blood-sugar balancing
• microbiome-friendly
• rich in omega-3
• plant-based
• prebiotic
• vitamin-c-reich
• vitamin-k-reich

Ingredients

• 250 g Zucchini (diced)
• 300 g Brussels Sprouts (halved)
• 400 g Potatoes (peeled and diced)
• 3 tbsp Olive Oil (for roasting)
• 1 tsp Smoked Paprika (for extra flavor)
• 1 tsp Salt (to taste)
• 1 tsp Pepper (freshly ground)
• 30 g Chia Seeds (as topping for Omega-3 fatty acids)
• 10 g Parsley (fresh, for garnish)

Instructions

1. Preheat oven to 200 degrees Celsius.
2. Place zucchini, Brussels sprouts, and potatoes in a large bowl.
3. Add olive oil, smoked paprika, salt, and pepper and mix well.
4. Spread the vegetables evenly on a baking sheet and roast for 20-25 minutes, until golden brown and tender.
5. Transfer the roasted vegetables to a bowl and sprinkle with chia seeds.
6. Garnish with freshly chopped parsley and serve warm.

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