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It’s hard to believe it has taken me this long to share this, as it is definitely my favorite and most frequently made recipe!

Not only are these Roasted Veg Bowls heartily delicious, but they are also:

  • Super easy to make
  • Loaded with some of the best foods on the planet
  • Very versatile so you can switch up the ingredients a million different ways

And, the leftovers make for perfect on-the-go lunches!

Alright, enough chatter –  here’s the recipe!

  1. First, preheat your oven to 400º.  Then, line 2 – 3 baking sheets or large casserole dishes with parchment paper.
  2. Add the chopped vegetables to the baking sheets. It’s best to keep each type of vegetable separate as some may be done sooner than others.
  3. Next, lightly drizzle or spray with olive oil, toss together with your hands, and then spread the vegetables out into single layers on the sheets. Sprinkle evenly with the salt and pepper.
  4. Roast the vegetables in your preheated oven for approximately 35-40 minutes or until they are tender and the tips and edges are brown. For best results, flip once at the 20-minute mark.
  5. Meanwhile, drain and rinse the beans. Then, sprinkle with seasoned salt, if desired. Warm them up via microwave or saucepan on the stove just before serving.
  6. Also, prepare quinoa or rice according to the package directions. I usually choose quinoa because it only takes 15-17 minutes to cook versus most rices that take at least 30, (hey – every minute counts!) If desired, add seasonings to your grains. My favorites are curry powder or fajita seasoning.
  7. Once the vegetables are done, drizzle with balsamic glaze and toss to coat.
  8. To serve, fill half of each bowl or plate with roasted vegetables, and the other half with beans and grains. Then, top each with 1/4 of an avocado.Just add the chopped nuts and you’re good to go!   Drizzle with more balsamic glaze, if you’re feeling saucy.  

I hope you love this recipe as much as I do!

Roasted Vegetable Bowls


 Makes approximately 4 Large servings

  • 4 cups of three different types of Vegetables (12 cups total),  chopped into bite-sized pieces. Here are my favorites:



Brussels Sprouts, trimmed and halved

Baby Carrots (can leave whole)

Butternut Squash

Sweet Potatoes

Russet Potatoes

Red, Yellow or Orange Bell Pepper

Red, White or Yellow Onion

  • Light drizzle of Olive Oil or Olive Oil cooking spray
  • 1 tsp. Salt (plus more to taste)
  • ¼ tsp. Pepper
  • 2 cans of Beans, such as: Pinto, Black, Garbanzo, or Black-Eyed Peas
  • 1 cup uncooked Quinoa or Brown Rice* + the required amount of liquid (I use vegetable broth)
  • 2 – 3  T. Balsamic Glaze (aka: balsamic reduction) + more to taste (You can buy it HERE)
  • 1/3 cup Chopped Cashews or Sliced Almonds
  • 1 ripe Large Avocado

*You can find flat parchment sheets HERE


  • Seasonings for beans and quinoa or rice, such as: Seasoned Salt, Curry Powder, Fajita Seasoning, Mexican Seasoning, Italian Seasoning or Lemon Pepper Seasoning.

*Use 2 cups of the frozen brown rice or quinoa when in a pinch!



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