Introduction:
A colorful, hearty dish that brings together caramelized roasted veggies, tender orzo, and optional creamy feta in one satisfying bowl. It’s perfect for meal prep, light dinners, or a wholesome lunch that feels just as nourishing as it tastes. Every bite is loaded with flavor, texture, and a boost of plant-based goodness.
Ingredients:
- 1 cup orzo pasta
- 2 cups vegetable broth
- 1 zucchini, diced
- 1 bell pepper, diced
- 1 red onion, chopped
- 1 cup cherry tomatoes, halved
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1/4 cup feta cheese, crumbled (optional)
- Fresh parsley, chopped for garnish
Instructions:
- Preheat the oven to 400°F (200°C).
- On a large baking sheet, combine zucchini, bell pepper, red onion, and cherry tomatoes. Drizzle with olive oil and sprinkle with oregano, garlic powder, salt, and pepper. Toss to coat.
- Roast vegetables for 20–25 minutes, stirring halfway through, until tender and slightly caramelized.
- Meanwhile, bring vegetable broth to a boil in a saucepan. Add orzo and cook according to package instructions (8–10 minutes) until al dente. Drain any excess liquid.
- In a large bowl, combine the cooked orzo with the roasted vegetables. Toss gently. Add crumbled feta if using.
- Serve warm, garnished with fresh parsley.
Variation
- Add Chickpeas for Plant-Based Protein: Toss in a can of drained and rinsed chickpeas before roasting the vegetables. They’ll crisp up slightly in the oven and provide extra protein and texture, turning the bowl into a more filling vegetarian meal.
- Use Quinoa Instead of Orzo: Swap orzo for cooked quinoa to make this dish gluten-free and even higher in protein. Quinoa also adds a slightly nutty flavor that pairs beautifully with the roasted veggies.
- Incorporate a Creamy Dressing: Drizzle with a lemon tahini dressing or a simple garlic yogurt sauce for an added layer of flavor and creaminess. This transforms the bowl into something that feels more like a composed dish and less like a salad.
Cooking Notes
- Swap in seasonal vegetables like roasted butternut squash or broccoli for variety.
- For a protein boost, add chickpeas or grilled chicken.
- Keeps well in the fridge for up to 4 days great for lunch prep!
Serving Suggestions
- Serve with Warm Pita or Flatbread: A slice of warm pita or flatbread on the side makes this a heartier meal and is perfect for scooping up every last bite of those delicious roasted veggies and orzo.
- Top with a Fried or Poached Egg: For a comforting twist, add an egg on top. The runny yolk adds richness and turns the bowl into a satisfying brunch or dinner option.
- Make It a Meal Prep Staple: Pack into airtight containers and refrigerate for up to 4 days. This dish holds up well and reheats beautifully, making it perfect for work lunches or quick weeknight dinners.
Tips
- Chop Vegetables Evenly: Aim for uniform sizes when chopping your vegetables so they roast evenly. This avoids some pieces burning while others remain undercooked.
- Use Fresh Herbs for a Flavor Boost: While dried oregano works great for roasting, finish with fresh parsley or even basil right before serving. Fresh herbs brighten the dish and add that final fresh touch.
- Crumbled Cheese Alternatives: If feta isn’t your thing, try goat cheese for a tangy alternative or grated parmesan for a salty-savoriness. These little swaps can subtly change the dish’s flavor profile and make it feel new.
Prep Time
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
Nutritional Information (Per Serving)
- Calories: 320 kcal
- Protein: 8 g
- Sodium: 310 mg
Frequently Asked Questions
-
Can I make this recipe vegan?
Absolutely! Just skip the feta cheese or use a plant-based alternative. Everything else in the dish is naturally vegan, making it easy to adapt. -
Can I use other vegetables?
Yes! This recipe is flexible. Try swapping in mushrooms, broccoli, sweet potatoes, or asparagus depending on what’s in season or what you have on hand. -
Can I serve this cold as a pasta salad?
You sure can. Let everything cool completely and chill in the fridge. It makes a refreshing and flavorful pasta salad for lunch or a picnic. -
What’s the best way to store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or enjoy it cold it’s delicious either way.
Conclusion
This Roasted Vegetable & Orzo Power Bowl is a vibrant, feel-good meal packed with roasted flavor, wholesome ingredients, and endless flexibility. Whether you serve it warm for dinner or chilled for lunch, it’s a satisfying way to eat more veggies without sacrificing taste. It’s the kind of bowl you’ll crave again and again fresh, colorful, and totally comforting. Ready to roast and roll? 🍽️✨
Print
Roasted Vegetable & Orzo Power Bowl
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A colorful, hearty dish that brings together caramelized roasted veggies, tender orzo, and optional creamy feta in one satisfying bowl. It’s perfect for meal prep, light dinners, or a wholesome lunch that feels just as nourishing as it tastes. Every bite is loaded with flavor, texture, and a boost of plant-based goodness.
Ingredients
- 1 cup orzo pasta
- 2 cups vegetable broth
- 1 zucchini, diced
- 1 bell pepper, diced
- 1 red onion, chopped
- 1 cup cherry tomatoes, halved
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1/4 cup feta cheese, crumbled (optional)
- Fresh parsley, chopped for garnish
Instructions
- Preheat the oven to 400°F (200°C).
- On a large baking sheet, combine zucchini, bell pepper, red onion, and cherry tomatoes. Drizzle with olive oil and sprinkle with oregano, garlic powder, salt, and pepper. Toss to coat.
- Roast vegetables for 20–25 minutes, stirring halfway through, until tender and slightly caramelized.
- Meanwhile, bring vegetable broth to a boil in a saucepan. Add orzo and cook according to package instructions (8–10 minutes) until al dente. Drain any excess liquid.
- In a large bowl, combine the cooked orzo with the roasted vegetables. Toss gently. Add crumbled feta if using.
- Serve warm, garnished with fresh parsley.
Notes
- Swap in seasonal vegetables like roasted butternut squash or broccoli for variety.
- For a protein boost, add chickpeas or grilled chicken.
- Keeps well in the fridge for up to 4 days great for lunch prep!
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course, Lunch, Dinner
- Method: Roasting, Stovetop
- Cuisine: Mediterranean-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 320 kcal
- Sugar: 5 g
- Sodium: 310 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 4 g
- Protein: 8 g
- Cholesterol: 10 mg
Keywords: orzo bowl, roasted veggie bowl, vegetarian orzo, power bowl, healthy orzo recipe