Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper.
Prepare the vegetables by slicing the cabbage, carrots, bell pepper, and zucchini into similar-sized pieces for even roasting.
In a large bowl, combine olive oil, paprika, cumin, garlic powder, salt, and black pepper. Stir until well mixed.
Add all the vegetables to the bowl and toss until evenly coated. The cabbage will begin to soften slightly as it absorbs the seasoning.
Spread the vegetables in a single layer on the baking sheet. Avoid overcrowding to ensure proper roasting and caramelization.
Roast for 25–30 minutes, stirring halfway through. The edges of the cabbage should become lightly crisp, while the carrots turn tender and slightly sweet.
While the vegetables are roasting, prepare the dressing by whisking together Greek yogurt, lemon juice, olive oil, garlic, and salt until smooth and creamy.
If using grains, cook quinoa or rice according to package instructions and keep warm.
Once the vegetables are done, remove them from the oven and let them cool slightly. You’ll notice a warm, earthy aroma with hints of spice.
Assemble the bowl by adding a base of quinoa or rice, topping with roasted vegetables, and drizzling generously with the lemon yogurt dressing.
Finish with chopped parsley and toasted seeds for added freshness and crunch.
Recipe Details
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4
Difficulty: Easy
Variations & Substitutions
For a vegan version, replace Greek yogurt with a plant-based yogurt or tahini dressing.
Add protein like grilled chicken, chickpeas, or tofu for a more filling meal.
Swap quinoa with couscous or bulgur for a different texture.
For extra flavor, add a pinch of chili flakes or drizzle with a bit of honey for sweetness.
