Roasted Veggie Grain Bowl

Why You’ll Love This Recipe

You’ll love this Roasted Veggie Grain Bowl because it’s comforting yet light, nutritious yet flavorful. The roasted vegetables add depth and sweetness, while the grains provide a satisfying base. It’s incredibly versatile—you can mix and match your favorite veggies, grains, and dressings to create your own signature bowl. Whether you’re vegetarian, vegan, or just trying to eat more plant-based meals, this bowl will easily become a staple in your kitchen.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Cooked quinoa, farro, or brown rice
• Sweet potatoes, cubed
• Broccoli florets
• Bell peppers, sliced
• Red onion, sliced
• Zucchini or yellow squash, sliced
• Olive oil
• Salt and pepper
• Garlic powder or minced garlic
• Lemon juice
• Tahini or Greek yogurt (for dressing)
• Dijon mustard
• Maple syrup or honey
• Water (to thin the dressing if needed)
• Fresh parsley or arugula for garnish

Directions

1. Preheat your oven to 400°F (200°C).
2. Toss the chopped vegetables with olive oil, salt, pepper, and garlic powder.
3. Spread them evenly on a baking sheet and roast for 20–25 minutes, stirring halfway through, until tender and slightly caramelized.
4. While the veggies roast, prepare the grain of your choice according to package directions.
5. In a small bowl, whisk together tahini, lemon juice, Dijon mustard, and maple syrup. Add water gradually to reach your desired consistency.
6. Once the vegetables are done, assemble the bowls: start with a base of cooked grains, top with roasted veggies, and drizzle with the dressing.
7. Garnish with chopped parsley or a handful of arugula before serving.

Servings and timing

This recipe serves 3–4 people.
Preparation time: 15 minutes
Cooking time: 25 minutes
Total time: 40 minutes

Variations

• Protein Boost: Add grilled chicken, tofu, chickpeas, or hard-boiled eggs for extra protein.
• Different Grains: Try barley, bulgur, or wild rice for a new texture and flavor.
• Flavor Twist: Add roasted garlic or a splash of balsamic glaze for extra depth.
• Add Cheese: Crumbled feta, goat cheese, or shaved Parmesan adds a creamy contrast.
• Spicy Option: Sprinkle chili flakes or add a bit of harissa or sriracha to the dressing.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. Keep the dressing separate to maintain freshness. Reheat the grains and roasted vegetables in the microwave or oven before serving. The dressing can be served cold or at room temperature.

FAQs

1. Can I use frozen vegetables?

Yes, just make sure to thaw and pat them dry before roasting to prevent sogginess.

2. What grains work best in this recipe?

Quinoa, farro, brown rice, and barley all work beautifully for this bowl.

3. Can I make this ahead for meal prep?

Absolutely. Store the roasted veggies and grains separately, then assemble with fresh dressing when ready to eat.

4. Is this bowl vegan?

Yes, as long as you use maple syrup instead of honey and avoid dairy-based dressings.

5. How do I make the dressing creamier?

Add a bit of Greek yogurt or extra tahini for a thicker, richer consistency.

6. Can I roast the veggies in an air fryer?

Yes, roast them at 375°F (190°C) for about 15 minutes, shaking the basket halfway through.

7. What other vegetables can I use?

Try Brussels sprouts, carrots, cauliflower, or eggplant—whatever’s in season works great.

8. Can I serve this cold?

Yes, it makes an excellent chilled grain salad for picnics or lunchboxes.

9. How can I add more flavor?

Add spices like cumin, smoked paprika, or curry powder before roasting the vegetables.

10. What can I pair this with?

It pairs well with soup, grilled protein, or a light green salad for a complete meal.

Conclusion

The Roasted Veggie Grain Bowl is a wholesome, satisfying, and endlessly customizable dish that fits any season or occasion. With its combination of roasted vegetables, hearty grains, and tangy dressing, it delivers both nutrition and comfort in every bite. Perfect for meal prep or a quick dinner, this bowl is a delicious way to eat more veggies and feel great doing it.

Roasted Veggie Grain Bowl

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A hearty and nourishing Roasted Veggie Grain Bowl made with seasonal roasted vegetables, wholesome grains, and a tangy tahini-lemon dressing — perfect for meal prep or a healthy, satisfying meal.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 3–4 servings
• Category: Main Course
• Method: Roasted
• Cuisine: Mediterranean
• Diet: Vegan

Ingredients

• 2 cups cooked quinoa, farro, or brown rice
• 1 medium sweet potato, cubed
• 1 cup broccoli florets
• 1 bell pepper, sliced
• 1/2 red onion, sliced
• 1 zucchini or yellow squash, sliced
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 1 teaspoon garlic powder or 1 clove minced garlic
• 2 tablespoons lemon juice
• 2 tablespoons tahini or Greek yogurt
• 1 teaspoon Dijon mustard
• 1 teaspoon maple syrup or honey
• 1–2 tablespoons water (to thin dressing)
• 2 tablespoons chopped fresh parsley or a handful of arugula for garnish

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Instructions

1. Preheat the oven to 400°F (200°C).
2. In a large bowl, toss sweet potatoes, broccoli, bell pepper, onion, and zucchini with olive oil, salt, pepper, and garlic powder.
3. Spread the vegetables evenly on a baking sheet and roast for 20–25 minutes, stirring halfway through, until tender and slightly caramelized.
4. Meanwhile, cook your chosen grain (quinoa, farro, or brown rice) according to package directions.
5. In a small bowl, whisk together tahini, lemon juice, Dijon mustard, and maple syrup. Add water gradually to reach your desired consistency.
6. Once vegetables are roasted, assemble bowls: layer grains on the bottom, top with roasted vegetables, and drizzle with dressing.
7. Garnish with chopped parsley or arugula before serving.

Notes

• Use maple syrup instead of honey for a vegan version.
• Try other grains like barley, bulgur, or wild rice for variety.
• For added protein, include chickpeas, tofu, or grilled chicken.
• Keep the dressing separate until ready to serve for meal prep.
• Add spices like cumin or smoked paprika for extra flavor.

Nutrition

• Serving Size: 1 bowl
• Calories: 430
• Sugar: 9g
• Sodium: 420mg
• Fat: 17g
• Saturated Fat: 2g
• Unsaturated Fat: 13g
• Trans Fat: 0g
• Carbohydrates: 58g
• Fiber: 8g
• Protein: 10g
• Cholesterol: 0mg