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Delicious Roasted Veggie Bowls

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Roasted vegetables are a great way to eat a variety of veggies in one sitting. Making a bowl, or combining them with other nutrient dense foods, such as rice or quinoa, also allows you to make a filling meal out of them. Roasted veggies are so versatile! You can try different seasonings or different toppings to give you some variety. As we’re moving into fall this meal is a great nourishing option with loads of flavor. As you can see, Nelson the dog was also looking forward to this dish!

Roasted Veggie Bowlroasted-veggie-bowl

  • 2-3 cups cooked quinoa or brown rice
1 Butternut Squash or Zucchini peeled, chopped into cubes
  • 1 cup broccoli, cut into florets
1 cup artichoke hearts
  • Chopped spinach or kale
1/3 cup shredded carrots
1 can cooked chickpeas, (drain the liquid and use for another recipe)
  • 1 1/2 tablespoons olive oil, divided
  • Salt
 & pepper to taste
1/2 teaspoon cumin
  • Toasted sesame seeds, for garnishing



  • 1 medium avocado, peeled and pit removed
1/4 cup canned coconut milk
2 tablespoons freshly squeezed lime juice (from about 1 medium lime)
  • 1/2 teaspoon sea salt



  • Preheat the oven to 400 degrees F. Line two baking sheets with foil sprayed with cooking spray. Place the broccoli, artichokes and zucchini on one tray and drizzle with olive oil. Toss together using your clean hands or tongs. Season with salt & pepper.
  • Place the chickpeas in the other pan and drizzle with remaining olive oil. Toss with your hands and season with salt & pepper.
  • Place both trays in the preheated oven. Roast chickpeas for 15 minutes (rotate pan halfway) and vegetables for 25 minutes, flipping half way through. Remove from the oven and let cool while you prepare the rest of the bowl.
  • While the vegetables and chickpeas are roasting, make the avocado cream dressing. In your blender, combine the avocado, coconut cream, lime juice and salt and blend until smooth. Chill until ready to serve.
  • When the roasted vegetables and chickpeas are ready, divide evenly into bowls over a warm bed of cooked quinoa or brown rice. Mix in shredded carrots. Sprinkle with sesame seeds if desired and drizzle avocado cream over top and enjoy!


Do you have any veggie bowl ideas? Combining any flavors you loved? Leave a comment below and tell me about it!

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