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If you’re in need of a healthy and hearty meal, then you have to make these easy and delicious Roasted Vegetable Bowls right now!
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!
Why this Recipe Works:
- This recipe is super easy to make and heartily delicious!
- This dish is loaded with some of the best foods on the planet.
- It’s very versatile so you can switch up the ingredients a million different ways.
- The leftovers make for perfect on-the-go lunches!
Looking for other easy vegan dinners? Then you have to try my:
- Roasted Vegetable Tacos with Chipotle Pomegranate Sauce
- 15-Minute Vegan Asian Stir Fry
- Sweet Chili Marinated Tempeh
- Easy Black Bean Veggie Enchiladas
- Vegan Italian Bean “Meatballs”
How to Make Roasted Vegetable Bowls:
1. First, preheat your oven to 400°F/200°C. 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!
Top Tips for Making Roasted Vegetable Bowls:
- To add even more flavor to your Roasted Vegetable Bowls, try seasoning the beans and quinoa or rice with seasonings such as: Seasoned Salt, Curry Powder, Fajita Seasoning, Mexican Seasoning, Italian Seasoning or Lemon Pepper Seasoning.
- If you want to take your veg bowl to the next level, consider adding my Sweet Chili Marinated Tempeh.
- If you want to add some heat, try adding some chili flakes or hot sauce.
- You can find flat parchment sheets HERE
Did you try this recipe? Please give it a star rating and let me know what you think in the comments below. Your feedback is very helpful! Thanks in advance.
Did you make this? If you snap a photo, please be sure tag me on Instagram at @AudreyDunham or hashtag #AudreyDunham so I can see your creations!
Roasted Vegetable Bowls
Ingredients
- 4 c. of three different types of Vegetables (12 c. total) chopped into bite-sized pieces. Here are my favorties: Broccoli, Cauliflower, Brussels Sprouts (trimmed and halved), Baby Carrots, Butternut Squash, Sweet Potatoes, Russet Potatoes, and Bell Peppers, White or Yellow Onion
- light drizzle of olive oil or olive oil cooking spray
- 1 tsp. salt (plus more to taste)
- 1/4 tsp. pepper
- 2 cans of beans such as: pinto, black, garbanzo, or black-eyed peas
- 1 c. uncooked quinoa or brown rice + the required amount of liquid (I use vegetable broth) (180 g) Use 2 cups of the frozen brown rice or quinoa when in a pinch!
- 2-3 Tbsp. Balsamic Glaze (aka: balsamic reduction) + more to taste (30 ml - 45 ml)
- 1 ripe avocado
- 1/3 c. chopped cashews or sliced almonds (38 g)
Before You Begin! I recommend measuring out all ingredients called for in this recipe so they are ready to go the moment you need them.
Instructions
- First, preheat your oven to 400°F/200°C. Then, line 2 - 3 baking sheets or large casserole dishes with parchment paper.
- 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.
- 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.
- 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.
- 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.
- 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.
- Once the vegetables are done, drizzle with balsamic glaze and toss to coat.
- 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.
Pro Tips From Audrey
- To add even more flavor to your Roasted Vegetable Bowls, try seasoning the beans and quinoa or rice with seasonings such as: Seasoned Salt, Curry Powder, Fajita Seasoning, Mexican Seasoning, Italian Seasoning or Lemon Pepper Seasoning.
- If you want to take your veg bowl to the next level, consider adding my Sweet Chili Marinated Tempeh.
- If you want to add some heat, try adding some chili flakes or hot sauce.
- You can find flat parchment sheets HERE
This post may contain affiliate links. Please read our disclosure policy.