Vegan Roasted Veggie Bowl

by Megan on March 17, 2015

Vegan Roasted Veggie Bowl // take a megabite

In January I went on a little vegan-eating thing for 3 weeks and really loved it! I like how food-rules (self-induced even) turn into more creativity sometimes! I mean, if I don’t give myself any restraints I end up peanut butter cookies passed around at the bar or all the Cadbury mini eggs. But regardless of all that, this is my current favorite meal. It’s ALL veggies and the sauce has my heart. I feel pretty good about not wasting produce that I get in my Door to Door Organics box too.

Vegan Roasted Veggie Bowl // take a megabite

This is a solid way to get it all roasty-toasty and delicious for dinner then lunch then dinner again. It’s a high five served up with the best sauce ever, crushed peanuts and quinoa or rice.

So basically this would be GREAT as lettuce wraps*. Maybe just chop things smaller and roast them for less time. Serve up a sliced avocado with it! Maybe add cashews. (Bless you.) Serve it up with rice noodles. This meal is your oyster! But vegan! And it can be anything you want!

* I was going to make this into lettuce wraps, but I bought a cabbage instead on accident?! I guess I don’t know what vegetables are.

Vegan Roasted Veggie Bowl // take a megabite

Vegan Roasted Veggie Bowl (serves 4-ish)
Recipe from my heart & Minimalist baker

Ingredients:

veggies –
(Any combo of your favorites will twerk!)

  • 1 bunch heirloom carrots
  • 1-2 sweet potatoes
  • 1 bunch broccoli
  • 1 bell pepper
  • 2 small zucchini
  • 1 portabella mushroom cap
  • 3-4 T olive oil

sauce –

  • 1.5 T sesame oil
  • 1/4 cup soy sauce
  • 3-4 T dark brown sugar
  • 1-2 t sriracha, to taste
  • 2 1/2 T almond butter or natural peanut butter

to serve –

  • 1-2 cups cooked quinoa or brown rice
  • ground peanuts (lots!)
  • sriracha
  • green onion/chives, for garnish

Directions:

  1. Preheat oven to 400F. Line 2 baking sheets with foil. Spread out chopped veggies over both baking sheets. Drizzle with olive oil, salt and pepper. Toss to coat. Roast for 20 minutes, toss then roast for 15-20 more minutes. Meanwhile cook rice or quinoa.
  2. Place all the ingredients for the sauce in a jar. Shake! Taste and add whatever you think!
  3. In a large bowl stir together the sauce and the veggies. Serve with quinoa or brown rice. Top with ground peanuts, sriracha and green onions or chives.

Yay! Click HERE for a printable pdf of the recipe above.

Insta-living // take a megabite

Cheers beers with my boo! // Post 5K Beignets
Chicago Dawgz forever // Elliotto is my favorite!

Full disclosure: I was given payment in the form of fruits and veggies from Door to Door Organics in order to partner with them. While this is true, all the opinions above are my own. I’ve been eating this for lunch and dinner for days and days! So, thanks so much for supporting the sponsors that help make this blog of mine possible.

{ 13 comments… read them below or add one }

Tori@Gringalicious.com March 17, 2015 at 6:35 am

This meal is so up my alley! I can’t wait to try it!

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Dixya @ Food, Pleasure, and Health March 17, 2015 at 7:21 am

i have been eating roasted veggies and grains with fried eggs…love the idea of cashews…

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Kelly March 17, 2015 at 1:07 pm

I am absolutely going to try this!

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Nicole March 17, 2015 at 1:09 pm

I love rainbow veggies and that sauce sounds SO GOOD.

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Erin March 17, 2015 at 2:11 pm

Love the recipe ( and your Bay stripe blanket too!)

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thenik March 17, 2015 at 4:13 pm

I do variations of this, but THAT sauce. Holla! Gotta get with it.

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Katrina @ Warm Vanilla Sugar March 17, 2015 at 6:45 pm

A big bowl like this sounds daaaaaang good! Love!

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Amy @ Thoroughly Nourished Life March 17, 2015 at 9:21 pm

Nothing like some roasted veggie bowl love 🙂 I can’t wait to try that sauce – and here’s to not wasting veggies!

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Nicola - Pink Recipe Box March 18, 2015 at 3:03 am

I love doing bowls of roast veggies for dinner, so this sounds just down my street and don’t worry – you’re not the first person who’s bought a cabbage instead of a lettuce! *guilty*

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Miss Polkadot March 19, 2015 at 9:39 pm

It’s been ages since I’ve had roasted veggies because I claim not to be a fan [partly because I’m too lazy/savvy turn on the oven for it] but this looks SO good I might be convinced elsewise.
While I can’t relate to the lettuce incident I have the hardest time telling parsnips and parsley root apart.

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Kristin March 21, 2015 at 10:43 pm

try it with the cabbage! i made corned beef the other day for st. patty’s but instead of eating it as a sandwich, i made cabbage reuben wraps — they were so good!

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Jordina March 22, 2015 at 12:37 pm

I love this recipe! I’ve been wanting to try these veggie bowls for a while, but I’m quite bad at preparing any on my own, thanks for the recipe! btw wonderful pictures!

•The Health Blog for the Lazy Girl•

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Katia April 4, 2015 at 7:30 pm

Made this with leftover barley (in lieu of rice/quinoa), and was addictive! Simple but flavourful.

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