Roasted Veggie Bowl

The Roasted Veggie Bowl is a vibrant, wholesome dish loaded with caramelized vegetables, fresh toppings, and a creamy drizzle of sauce. Nutritious and versatile, this bowl is perfect for lunch, dinner, or meal prepping, offering both flavor and nourishment in every bite.

Why You’ll Love This Recipe

• Packed with nutritious, fiber-rich vegetables
• Customizable with your favorite toppings and sauces
• Easy to prepare and ideal for meal prep
• Naturally vegetarian and gluten-free
• Delicious warm or cold
• A great way to use seasonal produce
• Works as a side or main dish
• Full of color, flavor, and texture
• Can be made vegan
• Includes a creamy, savory sauce to tie it all together

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Butternut squash or sweet potatoes
• Bell peppers (assorted colors)
• Zucchini or cucumber
• Cherry tomatoes
• Red onion
• Olive oil
• Salt and pepper
• Paprika or cumin (optional)
• Mixed greens or grains (quinoa, rice, etc.)
• Tahini or creamy yogurt dressing

Directions

1. Preheat oven to 400°F (200°C).
2. Chop vegetables: Dice squash, peppers, and onions into even pieces.
3. Season and roast: Toss veggies with olive oil, salt, pepper, and paprika. Roast for 25–30 minutes, stirring halfway.
4. Prepare the bowl base: Cook grains if using, or arrange mixed greens in a bowl.
5. Assemble: Add roasted veggies, fresh cucumber, cherry tomatoes, and any extras like avocado or seeds.
6. Drizzle with sauce: Top with tahini dressing or yogurt-based sauce. Serve warm or chilled.

Servings and Timing

• Servings: 2–3
• Preparation Time: 15 minutes
• Cooking Time: 30 minutes
• Total Time: 45 minutes

Variations

• Use chickpeas or black beans for added protein
• Add grilled chicken or tofu for a heartier bowl
• Include roasted corn or carrots
• Use balsamic glaze instead of tahini

Storage/Reheating

Store components separately in airtight containers in the refrigerator for up to 4 days. Reheat roasted vegetables in the oven or microwave. Assemble fresh before serving.

FAQs

Can I use frozen vegetables?

Yes, but fresh vegetables roast better with caramelization.

Is this vegan?

Yes, if using a dairy-free dressing.

Can I add meat?

Grilled chicken, shrimp, or steak are excellent additions.

What grains go best with this?

Quinoa, brown rice, couscous, or farro.

How do I make the sauce?

Whisk tahini, lemon juice, garlic, and water until creamy.

Can I prep this ahead?

Yes, it’s ideal for meal prepping several lunches.

Is this good for weight loss?

Yes, it is low in calories and high in fiber.

Can I use air fryer instead of oven?

Yes, air-fry vegetables at 375°F for 15–20 minutes.

How do I avoid soggy vegetables?

Roast at a high temperature and don’t overcrowd the pan.

What herbs go well in this bowl?

Fresh parsley, cilantro, or mint work beautifully.

Conclusion

The Roasted Veggie Bowl is a versatile, colorful, and nutrient-dense meal that satisfies all cravings. With endless combinations and bold flavors, this bowl is a healthy staple for busy days or leisurely meals.

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This banana caramel crunch milkshake is rich, creamy, and packed with nutty, buttery flavor. Crushed cookies and whipped topping make it a dessert you’ll sip (and scoop!) on repeat.

• Author: Emma Harper
• Prep Time: 10 mins
• Total Time: 10 mins
• Yield: 2 servings
• Category: : Beverage
• Cuisine: American

Ingredients

• 2 bananas (ripe)

• 2 scoops vanilla ice cream

• 1/2 cup milk

• 2 tbsp caramel sauce + more for drizzle

• Crushed nuts or granola for topping

 

• Whipped cream

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Instructions

• Blend bananas, ice cream, milk, and caramel sauce.

• Pour into glasses and top with whipped cream.

• Sprinkle crushed nuts or granola.

 

• Drizzle extra caramel on top.

Notes

• Swap with almond butter or peanut butter for a twist.

 

• Use frozen bananas for a creamier texture.