Name: Roasted Vegetable & Orzo Power Bowl
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Mediterranean
Ingredients: 1 cup dry orzo pasta; 2 cups sweet potatoes, diced; 1 cup broccoli florets; 1 cup bell peppers, chopped (any color); 1 small red onion, sliced; 2 tbsp olive oil; 1 tsp smoked paprika; ½ tsp garlic powder; Salt and pepper, to taste; ½ cup chickpeas, drained and rinsed; ¼ cup feta cheese (optional, omit for vegan); Fresh parsley, for garnish; 3 tbsp olive oil; 2 tbsp lemon juice; 1 tsp Dijon mustard; 1 tsp honey or maple syrup; Salt and pepper, to taste

Why You’ll Love This Recipe

I enjoy this recipe because it’s so versatile and easy to customize with whatever vegetables I have on hand. Roasting brings out the natural sweetness of the veggies, and the orzo adds a comforting, pasta-like base. I also like that I can make it ahead and eat it warm, at room temperature, or chilled, which makes it great for busy days.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Orzo pasta
Zucchini, chopped
Bell peppers, chopped
Cherry tomatoes, halved
Red onion, chopped
Olive oil
Salt and pepper to taste
Baby spinach or arugula
Feta cheese, crumbled (optional)
Lemon juice
Garlic, minced
Dried oregano or Italian seasoning

Directions

I preheat my oven to 425°F (220°C) and line a baking sheet with parchment paper.
I toss zucchini, bell peppers, cherry tomatoes, and red onion with olive oil, salt, pepper, and oregano.
I spread the vegetables in a single layer on the baking sheet and roast for 20–25 minutes, stirring halfway through, until tender and slightly caramelized.
While the vegetables roast, I cook the orzo in salted boiling water according to package instructions, then drain and set aside.
I whisk olive oil, lemon juice, and garlic together to make a simple dressing.
I combine the cooked orzo, roasted vegetables, and spinach in a large bowl, then drizzle with the dressing.
I toss gently, sprinkle with feta if using, and serve warm or chilled.

Servings and timing

This recipe serves 4 people. I usually spend about 10 minutes prepping and 25 minutes cooking, so the total time is around 35 minutes.

Variations

I sometimes add chickpeas or grilled chicken for extra protein.
I swap orzo for quinoa or couscous for a different texture.
I use roasted sweet potatoes or carrots for a heartier, sweeter flavor.
I drizzle with tahini or pesto instead of the lemon-garlic dressing for variety.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. I can eat them cold or reheat gently in the microwave, adding a splash of olive oil or lemon juice to freshen the flavors.

FAQs

Can I roast the vegetables ahead of time?

Yes, I roast them in advance and store them in the fridge, then assemble the bowls when ready to eat.

Can I make this gluten-free?

Yes, I use gluten-free pasta or swap the orzo for quinoa or rice.

Can I use frozen vegetables?

Yes, but I roast them from frozen and expect them to be softer than fresh vegetables.

What dressing works best?

I like the lemon-garlic dressing for brightness, but balsamic vinaigrette or a yogurt-based dressing also work well.

Can I serve this cold?

Yes, it makes an excellent cold pasta salad, especially for lunches or picnics.

Conclusion

I love making roasted vegetable and orzo power bowls because they’re flavorful, filling, and adaptable to any season. The combination of roasted veggies, tender pasta, and fresh greens creates a balanced meal that’s as beautiful as it is delicious. It’s a recipe I rely on for healthy eating without sacrificing taste or satisfaction.