Roasted Nourish Bowls
Colorful vegan Nourish Bowl recipe featuring roasted sweet potatoes, Brussels sprouts, chickpeas, fresh spinach, and quinoa. It’s nutrient-dense, simple to make, and easy to customize!
Nourish bowls (also called Buddha bowls or macro bowls) are healthy, balanced vegan meals filled with veggies, whole grains, plant-based protein, and a flavorful dressing.
They are gluten-free adaptable, high-fiber, and perfect for light lunches, satisfying dinners, or weekly meal prep.
I shared this Fresh Hummus Bowl last spring, which features fresh vegetables, and thought it would be wonderful to have a roasted version for the cooler months. And I was right — it’s just as well-balanced and delicious!
This easy roasted vegetable bowl uses accessible ingredients and is super easy to make. And if you’re anything like me, you’ll appreciate the simplicity of this nutrient-dense nourish bowl!
Enjoy every bite, and be warm and well-nourished!
Ingredients You’ll Need
There are quite a few vegetables in this nourishing bowl recipe. If you can’t fit them all in, a few will do. Feel free to add or remove ingredients as you like.
- Olive oil — Use your favorite oil or flavor-infused oil.
- Sweet potato — Leave the skin on for the most nutrition; just be sure to scrub it before cutting.
- Carrots — Use baby carrots for ease, as you can roast them whole.
- Brussels sprouts — If you don’t care for Brussels sprouts, use one small beet (red or yellow).
- Broccoli florets — Use cauliflower if you prefer.
- Red onion — Any color will do; use your favorite or what you have on hand.
- Serrano chilis — Serrano peppers are optional. I personally love the heat they give, and they are wonderful roasted! You can substitute 3 jalapeno peppers as well.
- Chickpeas — Use canned for ease or freshly cooked. Tip for crispiness: remove the transparent hulls before roasting (it really works!).
- Lemons — Roasted lemons are a great way to add a little extra flavor to roasted vegetables.
- Grain — I paired my nourish bowls with quinoa, but feel free to use white, black, or brown rice, farro, or your preferred grain.
- Hummus — If you don’t have hummus on hand or want to mix things up, try these dressings and sauces instead: Tahini Sauce, Sriracha Cashew Sauce, or tahini-based Dynamite Sauce.
- Hemp hearts — Adds a healthy dose of omegas and other essential vitamins and minerals.
- Red pepper flakes — Add a touch of more heat and a sprinkle of color.
***Prefer the recipe card? You’ll find the exact measurements and instructions just below.
How to Make Roasted Nourish Bowls
Preheat the oven to 400°F. This is a good general temperature for nourish bowls. Use 425°F for deeper browning.
Chop the vegetables into similar-sized pieces so they roast evenly. Add the vegetables, chickpeas, and lemon wedges to a large roasting pan or rimmed baking sheet. Toss with a little oil, and salt & pepper to taste.
Roast for 35–45 minutes, stirring halfway through, until the veggies are nicely browned around the edges and fork-tender. Let cool for a few minutes before serving.
To assemble, add a scoop of quinoa to each bowl, a handful of spinach, roasted vegetables and chickpeas, sliced avocado, and a generous dollop of hummus. Top with hemp hearts, red pepper flakes, and a squeeze of the roasted lemon.
And now you’re ready to enjoy this sheet-pan nourish bowl that’s a complete healthy without a lot of extra work!
Nourish Bowl Tips
- Cut the sweet potatoes and Brussels sprouts into similar sizes so everything finishes at the same time.
- Stir once halfway through roasting so the edges brown evenly.
- When making bowls for mixed spice preferences, be sure to roast the serranos on one side of the pan so the rest of the vegetables won’t mingle.
- A creamy topping truly makes all the difference. Hummus is simple and delicious, but most creamy sauce works just as well.
- Cook your grain of choice while the vegetables roast so everything is ready at the same time.
Frequently Asked Questions
Can I change the vegetables?
Yes. This recipe is meant to be easy and flexible. Use what you have and roast until tender and browned. Just try to keep a mix of hearty vegetables so the bowl stays satisfying.
Do I have to use quinoa?
No. Farro, brown rice, white rice, barley, or another favorite grain all work.
What can I use instead of hummus?
Lemon-tahini dressing, sriracha cashew sauce, dynamite sauce, creamy tahini sauce, vegan ranch, or chimichurri are all terrific options.
Are the serrano peppers required?
No. They’re optional. I like the roasted heat, but you can leave them out or use jalapeños instead.
Can I make this oil-free?
Yes. Skip the oil (or use a little broth or aqua faba) and roast the vegetables and chickpeas on a parchment-lined pan. They won’t brown quite as much, but the bowl will still be flavorful, especially with lemon and hummus.
Is this good for meal prep?
Yes. Roast a full pan, cook the grain, and portion into containers. Reheat in the microwave. Add spinach, avocado, and sauce when ready to eat.
How to Store Leftovers
Store leftovers in a covered container in the refrigerator for 4-5 days. For meal prep, these multi-use glass containers (affiliate link) work great!
Nourish bowls reheat well. Warm the vegetables and quinoa, then finish with the fresh toppings.
More Bowl Recipes You’ll Love!
- Chimichurri Nourish Bowl
- Easy Hummus Bowl
- Roasted Buddha Bowl
- Cauliflower & Sweet Potato Buddha Bowl
- Roasted Cauliflower + Chickpeas + Mustard Dressing
If you try this vegan bowl recipe, please let me know! Leave a comment and rate it below. I love hearing what you think or any changes you make.
Print Recipe
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ROASTED NOURISH BOWLS
- Total Time: 50 minutes
- Yield: Serves 6
- Diet: Gluten-Free, Vegan, Vegetarian
Description
A warm, nutrient-dense bowl with roasted vegetables, chickpeas, quinoa, spinach, avocado, and a dollop of hummus. Simple to make and easy to customize. Vegan, vegetarian, and gluten-free friendly. Oil-free adaptable.
Ingredients
- 1 – 2 tablespoons olive oil
- 1 large sweet potato, cut into 3/4″ cubes
- 2 large carrots, sliced
- 1 1/2 cups brussels sprouts, halved or quartered
- 1 1/2 cups broccoli florets
- 1/2 large red onion, sliced
- 6 serrano chilis, sliced in half and de-seeded
- 1 can (15 oz) chickpeas, drained and rinsed, or 1 1/2 cups cooked
- 1 – 2 lemons, cut into six pieces
- mineral salt & fresh cracked pepper, to taste
To serve
- 2 cups cooked quinoa
- 5 oz. spinach
- 1 – 2 avocados
- big dollop of hummus
- red pepper flakes, to garnish
- hemp hearts, to garnish
Instructions
Preheat oven to 400 degrees F.
Prepare vegetables: Remove any unsightly spots from the sweet potato skins before cubing, peel the carrots if needed, and halve or quarter the Brussels sprouts, depending on size.
Roast: Place vegetables, chickpeas, and lemon in a large roasting pan or rimmed baking sheet. Toss with oil and sprinkle with salt & pepper to taste. Roast for 35 – 45 minutes, stirring halfway through. Vegetables should be slightly browned on the edges and fork-tender. Remove from oven and let cool a few minutes.
Serve: In individual bowls, serve vegetables with 1/3 cup quinoa, a handful of spinach, sliced avocado, and a nice dollop of hummus. Top with a sprinkle of red pepper flakes, hemp hearts, and a squeeze of roasted lemons.
Serves 6
Notes
Store: Keep leftovers in a covered container in the refrigerator for up to 3–4 days. For storing and meal prep, these multi-use glass containers (affiliate link) work great.
Vegetables can vary in quantity. Add or subtract to your liking.
Swap the quinoa for farro, wheat berries, brown rice, white rice, or barley.
If you have a favorite herb or herb blend, you may consider adding a dash or two to the veggies before roasting.
Serrano peppers are optional. I personally love the heat they give, and they are wonderful roasted! You can sub 3 jalapeno peppers as well.
If you don’t have hummus on hand or want to vary it up, try using these dressings and sauces instead: Tahini Sauce, Sriracha Cashew Sauce, tahini-based Dynamite Sauce or Miso-Tahini Dressing. For a non-creamy dressing, try this Shallot Vinaigrette.
Oil-free: Skip the oil (or swap with broth or aqua faba) and roast the vegetables and chickpeas on a parchment-lined pan. They may not brown quite as much, but will still be flavorful.
Cooking quinoa: I had a comment about cooking quinoa, so here is my recipe for perfect quinoa.
In a medium-sized pot, bring 1 3/4 cups water + 1 cup quinoa to a boil, cover, reduce heat to low, and simmer for 15 minutes. Once done, turn off heat, remove cover, fluff with a fork, and let sit 10 – 15 minutes.
Perfect quinoa every time! Makes about 3 cups. Feel free to add a little seasoning before cooking, like garlic powder, thyme, garlic salt, mineral salt, lemon pepper, everyday seasoning, etc. Or simply season once done. This will give you more than the recipe calls for…leftovers can be served chilled or warmed with your favorite vegetables or fruits.
- Prep Time: 10 min
- Cook Time: 40 min
- Category: Entree
- Method: oven, roast
- Cuisine: American
Updated: This recipe was originally published in October 2014 and updated in August 2026 with new photos and helpful tips.
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Delish! Easy! A true winner! Serranos were a bit spicy for some in our family so I am sure to only roast them on one side of the pan so the other veggies don’t get too spicy. The hummus pulls it all together so nicely! A KEEPER!
What would you suggest to add instead of hummus?
You can drizzle with Tahini Sauce. The Chimichurri Sauce in from this recipe would be delicious. Also, this Sriracha Cashew Cream Sauce, Vegan Ranch, or Creamy Ranch Hemp Dressing would be great as well. I hope that helps! Enjoy :)
Delicious! Simple and filling.
This is my new favorite meal. We cook it 2 to 3 times a month. It is simple, filling, delicious, and leaves me feeling great! This is a real winner, thanks 😊
I have made this twice now and it's really delicious. It's especially satisfying in the cold winter months. Bonus: it makes my house smell amazing! Thanks so much!:)