Roasted Veggie Bowls

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.

Course Main Course, Salad

Cuisine Mediterranean

Keyword buddha bowl, plant based recipes, quinoa, roasted vegetables, sheet pan dinner, vegan dinner

Prep Time 5

Cook Time 40

Total Time 45

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.