Jungle Adventure Veggie Bowl with Coconut Lime Dressing

By AislePrompt Editorial · Published 2026-04-07 · Updated 2026-04-07

A crunchy, colorful bowl of roasted veggies and quinoa with a tropical dressing that transports you to a vibrant tropical paradise. This Mediterranean-inspired vegetarian recipe (vegan), ready in about 40 minutes, pairs rainbow carrots, zucchini, red bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 340 calories and feeds 4, 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 cup, julienned rainbow carrots
• 1 medium, sliced into half-moons zucchini
• 1/2 cup, thinly sliced red bell pepper
• 1 cup, halved cherry tomatoes
• 3/4 cup, cooked quinoa
• 1/4 cup coconut milk
• 2 tbsp lime juice
• 1/4 cup, chopped fresh cilantro
• 2 tbsp toasted pumpkin seeds

Sheet pans that don’t warp in a hot oven → Best Sheet Pans in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 425°F. Toss 1 cup rainbow carrots, 1 medium zucchini, and 1/2 cup red bell pepper with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper on a baking sheet. Roast for 20-25 minutes until tender and slightly caramelized.
2. Step 2: In a small bowl, whisk together 1/4 cup coconut milk, 2 tbsp lime juice, and 1/4 cup chopped fresh cilantro until emulsified.
3. Step 3: In a large bowl, combine 3/4 cup cooked quinoa, roasted vegetables, and 1 cup halved cherry tomatoes. Drizzle with 3 tbsp coconut lime dressing and toss gently.
4. Step 4: Divide into bowls, top with 2 tbsp toasted pumpkin seeds, and serve immediately.