ROASTED VEGETABLE BOWL
Get your daily dose of veggies all at once with this easy and fast roasted vegetable bowl recipe.
Categories roasted vegetable bowl recipe dinner bowl healthy dinner easy fast simple quick best how to make recipe
Yield 4 servings
Number Of Ingredients 34
Steps:
- Make beans: In a small saucepan on medium heat, combine black beans, ground cumin, and salt and cook until warm. Add chopped cilantro and fresh lime juice.
- Make potatoes: Whisk together olive oil, maple syrup, chili powder, cayenne, and salt. Toss with sweet potatoes. Roast on rimmed baking sheet at 425°F until golden brown and tender, stirring halfway through, 35 to 40 minutes.
- Make mushrooms: Whisk together balsamic vinegar, olive oil, Dijon mustard, salt, and pepper. Toss with cremini mushrooms. Roast on a rimmed baking sheet at 425°F until liquid has evaporated, 20 minutes.
- Make sauce: In a food processor, pulse roasted red peppers, parsley, roasted salted almonds, and pinch salt until almost smooth.
- Make crumbs: Heat olive oil in a small skillet on medium-low. Add panko and toast, stirring until golden brown, about 3 minutes. Transfer to a small bowl and add finely chopped parsley and grated Parmesan.
- Assemble bowls: Combine spinach, black beans, potatoes, mushrooms, sauce, crumbs, and crumbled feta in bowl.
ROASTED RAINBOW VEGETABLE BOWL (30 MINUTES!)
Healthy, easy, and delicious roasted vegetable bowl with tahini dressing and hemp seeds! The perfect 30-minute plant-based meal for any time of the day!
Provided by Minimalist Baker
Categories Entree
Time 30m
Number Of Ingredients 16
Steps:
- Preheat oven to 400 degrees F (204 C) and line two baking sheets with parchment paper (or more baking sheets if increasing batch size).
- To one baking sheet, add the potatoes, sweet potatoes, carrots, beets, and radishes and drizzle with half of the oil (or water), curry powder, and sea salt (as original recipe is written- 1 Tbsp (15 ml) oil (or water), 1/2 tsp curry powder, and 1/4 tsp sea salt). Toss to combine. Bake for a total of 20-25 minutes or until golden brown and tender.
- To the second baking sheet, add the cabbage, bell pepper, and broccolini. Drizzle with with the remaining half of the oil (or water), curry powder, and sea salt (as original recipe is written- 1 Tbsp (15 ml) oil (or water), 1/2 tsp curry powder, and 1/4 tsp sea salt). Toss to combine.
- When the potatoes/carrots hit the 10-minute mark, add the second pan to the oven and bake for a total of 15-20 minutes. In the last 5 minutes of baking, add the collard greens or kale to either pan and roast until tender and bright green.
- To serve, divide vegetables between serving plates and garnish with avocado (optional) and season with lemon juice, tahini, hemp seeds, and another pinch of sea salt (optional). You could also garnish with any fresh herbs you have!
- Best when fresh. Store leftovers covered in the refrigerator for 3-4 days. Reheat in a 350-degree F (176 C) oven or on the stovetop over medium heat until hot.
Nutrition Facts : ServingSize 1 serving, Calories 519 kcal, Carbohydrate 59.2 g, Protein 13.2 g, Fat 28.4 g, SaturatedFat 14.5 g, Sodium 518 mg, Fiber 12.5 g, Sugar 13.7 g
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.
Nutrition Facts : Calories 834.5 calories, Carbohydrate 86.7 g, Fat 44.8 g, Fiber 16.8 g, Protein 32.2 g, SaturatedFat 10.5 g, Sodium 531.7 mg, Sugar 12.9 g
ROASTED VEGGIE GRAIN BOWL
Healthy vegetables and spiced chickpeas get roasted on the same baking sheet, making dinner a breeze to put together and clean up. Quinoa and avocado round out this nutritional meal.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 2 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 425 degrees F.
- Toss the chickpeas with the curry powder, 1 teaspoon of the oil, 1/4 teaspoon salt and a few grinds of black pepper in a medium bowl. Place on one side of a baking sheet. Arrange the onions next to the chickpeas, then the sweet potatoes and lastly the mushrooms. Toss the onions, sweet potatoes and mushrooms with the remaining 3 teaspoons oil, 1/4 teaspoon salt and a generous amount of black pepper. Bake until the chickpeas are a bit crunchy and the sweet potatoes are softened and starting to turn brown in a few spots, 25 to 30 minutes.
- Meanwhile, whisk the yogurt, tahini and juice of half the lemon in a small bowl. Slice the remaining lemon into wedges.
- Divide the quinoa between two bowls. Arrange half the vegetables and avocado slices on top of the quinoa, leaving a space for the yogurt in the middle. Dollop the yogurt in the empty space and serve with the lemon wedges.
ROASTED VEGETABLE SALAD BOWL
This versatile smoky-sweet salad is for anyone tired of a big bowl of greens. We've tossed your favorite vegetables with paprika and maple syrup before roasting them until caramelized. Drizzled with a tangy Dijon-orange vinaigrette, the bowl is topped with tangy goat cheese and crunchy pecans-though any nuts or vegan cheese options work. If want even to make it even heartier, toss in some grains like farro or quinoa.
Provided by Food Network Kitchen
Time 1h
Yield 4 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 425 degrees F. Arrange the mushrooms, broccoli, carrot and parsnip on a rimmed baking sheet. Drizzle with 2 tablespoons of the maple syrup, the cinnamon, smoked paprika, 2 tablespoons of the olive oil, 1 1/2 teaspoons salt and a few grinds of pepper and toss until well coated. Make sure the vegetables are in an even layer on the baking sheet and roast until they are softened and caramelized in spots, 28 to 30 minutes.
- Meanwhile, whisk the vinegar, Dijon, shallot, orange juice, remaining 1 teaspoon maple syrup, 1/2 teaspoon salt and a few grinds of pepper in a medium bowl. Whisking constantly, slowly drizzle the remaining 1/3 cup olive oil into the bowl until emulsified (this should take about 2 minutes).
- Divide the kale among 4 bowls. Top each bowl with some roasted vegetables, chopped pecans and goat cheese. Drizzle with some of the dressing. This can be served warm or cold. Store any leftover dressing in a sealed container in the refrigerator for up to 1 week.
ROASTED VEGETABLE DIRT BOWL
Provided by Food Network
Categories main-dish
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 18
Steps:
- For the vegetables: Preheat a pizza oven or regular oven to 350 degrees F.
- Add the shishitos and baby bell peppers to a baking sheet, drizzle with the olive oil, sprinkle with salt and toss to combine. Roast, flipping halfway, until slightly charred on all sides, about 15 minutes.
- For the "dirt": Add the butter, olives, cocoa powder, seaweed, garlic cloves and salt to taste to a blender and process until fully blended. Pour over the panko in a large bowl and thoroughly mix until combined and the breadcrumbs look like "dirt". Pour this mixture onto a silicone mat-lined sheet tray. Bake until dried out and crunchy, about 20 minutes.
- For the tofu sauce: Meanwhile, add the tofu, Dijon, soy sauce and olive oil to a blender and blend until smooth and the consistency of mayonnaise. Season with salt to taste.
- Spoon some of the tofu sauce into the bottom of a large bowl. Add your desired vegetables to the bowl plus the roasted peppers, standing up the vegetables as if they are growing out of the ground. Liberally spoon the "dirt" on top of the vegetables and sauce. Garnish with fennel fronds and serve with extra sauce and dirt on the side.
FARRO AND ROASTED VEGETABLE GRAIN BOWLS
I love this grain bowl because I can prep each component of the recipe-the cooked farro, roasted vegetables and vinaigrette-in advance, and hold them separately in the refrigerator. When it's time to eat, it's as easy as putting all the components together and serving! It's equally as delicious served cold as a salad or reheated as a grain bowl. If I want some protein, I can easily serve it up with some roasted salmon, shredded rotisserie chicken or even a fried egg but it also works great as a side dish. This recipe also travels well since it can be served cold, room temperature or hot, so it's the perfect addition to your next picnic or outdoor gathering.
Provided by Food Network
Categories main-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 400 degrees F.
- Arrange the squash, bell pepper and fennel each in their own section on a baking sheet. Drizzle with 2 tablespoons of the olive oil and sprinkle with 1 teaspoon salt and 1/4 teaspoon black pepper. Toss the vegetables to coat them, keeping each in its own section. Roast for 20 minutes.
- Meanwhile, toss the greens with 2 teaspoons of the olive oil, 1/2 teaspoon salt and a pinch of black pepper on another baking sheet. Set aside.
- After 20 minutes, remove the roasted vegetables and flip them over. The vegetables will be brown on the first side and almost tender. Place back in the oven along with the greens and roast until the greens are wilted and the vegetables are completely tender but still hold their shape, about 10 minutes more. Let cool.
- While the vegetables cool, make the vinaigrette. Whisk together the orange and lemon juice, honey, Dijon and 1/2 teaspoon salt in a small bowl. Slowly stream in the remaining 2 tablespoons olive oil while whisking until the dressing is emulsified. Store the dressing in an airtight container in the refrigerator for up to 1 week.
- Once cooled, dice the roasted peppers and fennel into 1/2-inch pieces. In a medium bowl, toss together the roasted vegetables, greens, Big Batch Farro and vinaigrette. At this point you can store the mixture in an airtight container in the refrigerator for 2 to 3 days. When ready to serve, add to a serving bowl and top with the feta, fennel fronds and freshly cracked black pepper to taste.
- Bring a large pot of water (about 3 quarts) to a boil and add 2 tablespoons salt; the water should be well seasoned like you are cooking pasta. Pour in the farro and stir. Lower the heat slightly so the water is at a rapid simmer. Cook the farro until tender with a slight chew, 13 to 15 minutes. Immediately drain the farro and run under cold water to cool completely. Drain again to remove excess liquid. Makes 4 cups.
More about "roasted vegetable bowl recipes"
ROASTED VEGETABLE BOWL – A COUPLE COOKS
From acouplecooks.com
5/5 (1)Total Time 45 minsCategory Main DishCalories 707 per serving
ROASTED VEGETABLE BOWL - LOTS OF VEGGIES IN ONE GO:
From getarecipes.com
Reviews 1Estimated Reading Time 2 mins
ROASTED VEGETABLE & QUINOA HARVEST BOWLS
From minimalistbaker.com
ROASTED VEGETABLE GRAIN BOWLS WITH LEMON AND FETA!
From liveeatlearn.com
MEAL-PREP ROASTED VEGETABLE BOWLS WITH PESTO RECIPE
From eatingwell.com
ROASTED VEGETABLE RICE BOWL - RECIPE BY BLACKBERRY BABE
From blackberrybabe.com
ROASTED VEGGIE GLOW BOWLS - DISHING OUT HEALTH
From dishingouthealth.com
ROASTED VEGETABLE BOWLS WITH GREEN TAHINI RECIPE
From pinchofyum.com
ROASTED VEGETABLE BOWL RECIPE - COOK.ME RECIPES
From cook.me
Cuisine WorldTotal Time 29 minsServings 4Calories 410 per serving
BEST VEGETARIAN BOWL RECIPES - RECIPE-LIST.NET
From recipe-list.net
ROASTED VEGETABLE BUDDHA BOWL RECIPE - HAPPY HEALTHY MAMA
From happyhealthymama.com
ROASTED VEGETABLE BOWL WITH PEANUT SAUCE {VEGAN}
From cookincanuck.com
ROASTED VEGGIE GRAIN BOWL RECIPE - LOVE AND LEMONS
From loveandlemons.com
EASY ROASTED VEGETABLES RECIPE - DINNER, THEN DESSERT
From dinnerthendessert.com
ROASTED VEGETABLE QUINOA BOWLS WITH TAHINI DRIZZLE
From xxphotoz.com
MIXED GRAIN BOWLS WITH MUSHROOMS AND LENTILS RECIPE - FORKS …
From forksoverknives.com
ROASTED VEGETABLE BOWL RECIPE - BBC FOOD
From bbc.co.uk
ROASTED VEGETABLE GRAIN BOWL WITH TZATZIKI - BOYNTON.UMN.EDU
From boynton.umn.edu
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love