App Store Color-Coded Veggie Bowl

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-06 · Updated 2026-04-06

A visually stunning bowl featuring rainbow vegetables layered with avocado and lime-cilantro dressing, designed for effortless weeknight dining. This mediterranean-inspired vegetarian ready in about 35 minutes pairs medium Sweet potato, medium Zucchini, Red onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 medium Sweet potato
• 1 medium Zucchini
• 1/4 cup Red onion
• 1 cup Cherry tomatoes
• 1 large Avocado
• 1 Lime
• 1/4 cup Fresh cilantro
• 1 tbsp Olive oil
• 2 tbsp Lime juice
• 1/4 tsp Salt

Instructions

1. Step 1: Preheat oven to 400°F (200°C). Peel and dice 1 medium sweet potato into 1/2-inch cubes, then toss with 1 tbsp olive oil, 1/4 tsp salt, and spread on a baking sheet.
2. Step 2: Trim ends and slice 1 medium zucchini into 1/4-inch thick half-moons, then add to the baking sheet with sweet potatoes. Roast for 20 minutes until tender and slightly caramelized, flipping halfway.
3. Step 3: While vegetables roast, finely chop 1/4 cup red onion and 1 cup cherry tomatoes. Halve 1 large avocado and remove pit, then slice into thin half-moons.
4. Step 4: Blend 2 tbsp lime juice, 1/4 cup fresh cilantro, 1/4 tsp salt, and 1 tbsp olive oil in a small bowl to create dressing.
5. Step 5: Assemble bowl: layer roasted sweet potatoes and zucchini on the bottom, top with red onion, cherry tomatoes, and avocado slices. Drizzle with cilantro-lime dressing and serve immediately.