Roasted Veggie Bowls

by on in Mains, Salads and Buddha Bowls
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Healthy, hearty and delicious Roasted Veggie Bowls with a scrumptious Tahini-White Wine Vinegar dressing.

These bowls are a great, satisfying meal. They are loaded with veggies, are high in fiber, and have a healthy dose of plant-based protein (from the chickpeas, quinoa and tahini). Best of all, they are super tasty and I can promise you everyone will love them. I know this because Juan devours them every time I make them, and when a junk food lover finds one of your wholesome recipes irresistible, then you know it’s a good one.

These veggie bowls have roasted carrots, new potatoes and, nutrition powerhouse, broccoli. There’s also fresh spinach -because you can never have too much spinach if you ask me-, crunchy chickpeas and lemony quinoa. All topped with a luscious tahini dressing. The mix of textures and flavors is incredible and I hope you love these bowls as much as we do!

If you try these yummy Roasted Veggie Bowls, let us know what you think. Tag us on Instagram @mondaydreamsblog or leave a comment below. We love hearing from you!

 

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.
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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
  • 1½ 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
  • ⅛ 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