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Roasted Veggie Bowls

Simple, delicious and nourishing Roasted Veggie Bowls. The perfect plant-based meal. These bowls are wholesome, fiber-rich and loaded with veggies. They are also easy to make and incredibly FLAVORFUL.
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Course Main Course, Salad
Cuisine Mediterranean
Servings 2

Ingredients
  

ROASTED VEGETABLES AND CHICKPEAS:

  • 2 cups broccoli florets
  • cup new potatoes, halved or quartered (depending on their size)
  • 1 medium/big carrot, thinly sliced
  • ½ cup cooked chickpeas, drained and rinsed
  • 1 Tbsp olive oil
  • ½ tsp sea salt
  • ½ tsp garlic powder
  • ½ tsp smoked paprika

QUINOA:

  • ¼ cup uncooked quinoa
  • 2 Tbsp finely chopped chives
  • 1 tsp lemon juice
  • 1 tsp olive oil, optional
  • tsp garlic powder
  • Big pinch of sea salt

TAHINI-WHITE WINE VINEGAR DRESSING:

  • 2 Tbsp tahini
  • 2 Tbsp water
  • 1 Tbsp white wine vinegar
  • 2 tsp nutritional yeast
  • 1 tsp Dijon mustard
  • 1 tsp coconut nectar or maple syrup
  • Big pinch of sea salt

TO SERVE:

  • 2 big handfuls of spinach, chopped
  • ½ Hass avocado, chopped or thinly sliced

Instructions
 

ROASTED VEGETABLES

  • Preheat the oven to 375 °F / 190 °C.
  • Place chopped vegetables on a baking sheet. Pat dry the chickpeas with a paper towel and add them to the baking sheet. Add oil and spices and use your hands (or a big spoon) to mix everything up. Make sure the veggies are well coated.
  • Roast in the oven for 20 minutes, stir and roast for another 15-20 minutes. Until the vegetables are cooked: tender with beautiful brown edges.

QUINOA

  • While the vegetables are in the oven, cook the quinoa.
  • Rinse well, add it to a small saucepan and cover it with lots of water. Bring it to a boil, then lower the heat and simmer for 15 - 20 minutes; until tender.
  • Drain the quinoa, add it to a medium bowl and combine it with the chives, lemon juice, garlic powder and salt.

DRESSING

  • Place all the dressing ingredients in a small bowl and whisk until combined.

BOWLS

  • Divide spinach, quinoa and roasted veggies between two bowls. Top with the avocado slices and drizzle each bowl with half the dressing.
  • Enjoy!
Keyword buddha bowl, plant based recipes, quinoa, roasted vegetables, sheet pan dinner, vegan dinner