Whole30 Reset Rainbow Vegetable Bowl
A vibrant, nutrient-packed bowl featuring colorful roasted vegetables and lemon-tahini dressing to refresh your palate after a reset. This Mediterranean-inspired vegetarian recipe (whole30), ready in about 30 minutes, pairs zucchini, bell peppers, cherry tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 2, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. 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 (sliced 1/4-inch thick) zucchini
- 2 (mixed colors, sliced 1/4-inch thick) bell peppers
- 1 cup cherry tomatoes
- 1 tbsp olive oil
- 1 tbsp lemon juice
- 1/2 (sliced) avocado
- 1/4 tsp sea salt
- 1/8 tsp black pepper
The sheet pan we’d roast this on → Best Sheet Pans in 2026: Top Picks + Buying Guide
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Toss zucchini, bell peppers, and cherry tomatoes with 1 tbsp olive oil, 1/8 tsp salt, and 1/8 tsp pepper on a sheet pan.
- Step 2: Roast at 425°F (220°C) for 18-20 minutes until vegetables are tender-crisp and slightly caramelized at edges.
- Step 3: Divide roasted vegetables into bowls, top with avocado slices and a drizzle of lemon juice.
- Step 4: Season with remaining salt and pepper, then serve immediately for maximum freshness.
