Quick Roasted Veggie Bowl Recipe By Tasty Recipes

ROASTED VEGGIE BUDDHA BOWL

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
• Bring water and bulgur to a boil in a saucepan; cover and reduce heat to medium-low. Simmer until water is absorbed and bulgur is soft, about 12 minutes. Keep warm.
• Place sweet potato in a bowl and drizzle 1 teaspoon olive oil over it; season with salt and pepper. Toss to coat. Transfer sweet potato to the prepared baking sheet, placing in 1 row. Place fennel in the same bowl, add 1 teaspoon olive oil, and season with salt and pepper. Toss to coat and place fennel next to sweet potato, keeping each separate.
• Roast in the preheated oven for 10 minutes. Place red onion in the same bowl; add 1 teaspoon olive oil, and season with salt and pepper. Toss to coat and place on the baking sheet with sweet potato and fennel, keeping them separate. Place red bell pepper in the same bowl; add 1 teaspoon olive oil, and season with salt and pepper. Toss to coat and place on the baking sheet next to the onion.
• Roast in the oven until all the vegetables are cooked to desired doneness, 10 to 15 minutes.
• Place tempeh in a bowl and season with 1/2 teaspoon curry powder, tossing to coat.
• Heat coconut oil in a skillet over medium-high heat; saute tempeh, turning occasionally, until all sides are evenly browned, about 10 minutes.
• Whisk orange juice, 2 tablespoons olive oil, red wine vinegar, 1/2 teaspoon curry powder, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a small bowl until dressing is smooth.
• Divide bulgur between 2 bowls. Place half of sweet potato, fennel, red onion, and red bell pepper around bulgur; top each with 1 tablespoon pumpkin seeds. Drizzle dressing over each bowl.

QUICK-ROASTED VEGGIE BOWL RECIPE BY TASTY

Steps:

• Preheat the oven to 375°F (190°C)
• Make the farro: In a medium pot, combine the farro and water, then bring to a boil over high heat. Reduce the heat to low, cover, and simmer for 20-25 minutes, until the water is absorbed and the farro is tender.
• Make the roasted veggies: Cut the potatoes in half. Arrange on half of a baking sheet and spread the carrots on the other half. Drizzle with olive oil, then season with the garlic powder, salt, and pepper. Toss until well coated.
• Bake for 10 minutes.
• Remove the baking sheet from the oven and add the broccoli. Drizzle with olive oil and season with salt, garlic powder, and pepper. Bake for another 15-20 minutes, until all of the veggies are fork tender.
• Make the marinated tofu: In a small bowl, combine the olive oil, thyme, oregano, garlic, salt, and pepper. Add the tofu and stir until well coated. Set aside for 10 minutes.
• Spread out the tofu on half of a baking sheet. Bake for 20 minutes, then remove from oven and flip.
• Make the roasted chickpeas: Add the chickpeas to the other side of the baking sheet with the tofu. Drizzle with olive oil and season with salt, paprika, and chili powder. Toss until well coated.
• Bake for another 15 minutes, until the chickpeas are crispy.
• Make the lemon tahini dressing: In a liquid measuring cup, combine the tahini, water, olive oil, lemon juice, and salt and whisk until well combined.
• To assemble the grain bowl, top the farro with the roasted veggies, tofu, and chickpeas. Drizzle with the tahini dressing.
• Enjoy!

ONE-PAN ROASTED VEGGIE SALAD BOWL RECIPE BY TASTY

Steps:

• Preheat oven to 400°F (200°C).
• Add sweet potatoes, cauliflower, and Brussels sprouts to a baking tray.
• Sprinkle with olive oil, salt, pepper, and garlic powder. Mix until well coated.
• Bake for 25-30 minutes.
• Serve with mixed greens now or refrigerate in airtight container up to 3-5 days.
• Enjoy!

ROASTED VEGETABLES RECIPE BY TASTY

Steps:

• Preheat oven to 450°F (230˚C).
• In a large bowl, add the Brussels sprouts, onion, olive oil, salt, and pepper, and mix to combine.
• Transfer to a parchment paper-lined baking sheet and add pears.
• Bake for 15 minutes. Stir once, then back for an additional 10-15 minutes, until the Brussels sprouts are golden brown and have started to crisp and the pears have caramelized.
• Squeeze the lemon over the Brussels sprouts and drizzle with the honey.
• Add the dried cranberries and stir to combine.
• Bake for an additional 25-35 minutes.
• Enjoy!