Roasted Nourish Bowls
This nutrient-dense Roasted Nourish Bowl recipe features sweet potatoes, brussels sprouts, chickpeas, fresh spinach, quinoa, and avocado! It’s easy to make and ready in under 1 hour.
I shared this Quick & Easy Nourish 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!
As the season changes from summer to autumn, I find myself craving warm baked goods and just about anything roasted. At the moment, I’ve been obsessed with making my Vegan Pumpkin Bread.
This easy roasted vegetable bowl is perfect for lunch, dinner, and meal prep. It’s filled with accessible ingredients and so 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 a quite a few vegetables in this nourish bowl recipe. If you can’t get them all in, a various few will be enough. Feel free to add or subtract ingredients to your liking.
- 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 them 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 sub 3 jalapeno peppers as well.
- Chickpeas. Use canned for ease or freshly cooked.
- 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 vary it up, try using these dressings and sauces instead: Lemon-Tahini Dressing, 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 sprinkle of color.
- Mineral salt & fresh cracked pepper. Season to taste.
How To Make Roasted Nourish Bowl
- Simply chop your veggies, add them and your beans to a roasting pan, toss in a little oil (or not), add a little salt and pepper, and roast for 35 – 40 minutes at 400 degrees. Once done, your vegetables should be nicely browned on the edges and fork-tender.
- 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 a squeeze of roasted lemons.
And that’s it – a tasty sheet pan style nourish bowl that’s a complete & nutrient dense meal!
How To Store Leftovers
Leftovers can be stored in a covered container in the refrigerator for up to 4 – 5 days. For meal prep, these multi-use glass containers (affiliate link) work great!
More Recipes You’ll Love!
- Chimichurri Nourish Bowl
- Fresh Nourish Bowl
- Roasted Buddha Bowl
- Cauliflower & Sweet Potato Buddha Bowl
- Roasted Cauliflower + Chickpeas + Mustard Dressing
If you try this easy bowl recipe, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.
PrintROASTED NOURISH BOWLS
Keep warm and nourished with this nutrient dense vegetable bowls with sweet potatoes, brussels sprouts, chickpeas and more!
- Prep Time: 10 min
- Cook Time: 40 min
- Total Time: 50 minutes
- Yield: Serves 6
- Category: Entree
- Method: roast, oven
- Cuisine: Vegan
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 on the sweet potato skins before cubing, peel the carrots if needed and half or quarter the brussels sprouts depending on the 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 40 – 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, handful of spinach, sliced avocado and a nice dollop of hummus. Top with a sprinkle of red pepper flakes, hemp hearts a squeeze of roasted lemons.
Serves 6
Store: Keep leftovers in the refrigerator for up to 3 – 4 days, in a covered container. For storing and meal prep these multi-use glass containers (affiliate link).
Notes
Vegetables can vary in quantity. Add or subtract to your liking.
Change up the quinoa with Farro, spelt 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: Lemon-Tahini Dressing, Sriracha Cashew Sauce, tahini based Dynamite Sauce or Creamy Tahini Hippie Sauce, For a non-creamy dressing, try this Shallot Vinaigrette.
Cooking quinoa: I had a comment about cooking quinoa so here is my recipe for perfect quinoa.
In a medium size pot, bring 1 3/4 cup 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 fork and let set 10 – 15 minutes.
Perfect quinoa every time! Makes about 3 cups. Feel free to add a little seasoning to the quinoa 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 called for in the recipe…leftovers can be served chilled or warmed with your favorite vegetables or fruits.
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I LOVE this Nourish Bowl!! Made it for my daughter (she's a vegetarian) and her boyfriend the other day, we all loved it!!! He and I eat meat, so I also had some chicken strips to go with it, but I do not need meat with this, it is so hearty on its own, I made it again today and I know I will making this a lot for myself!! I live alone, so roasting up these veggies, eating them one night and having leftovers the next day works great for me!! I HIGHLY recommend this recipe!!! I have been looking at the other recipes on this blog and plan to try them!! Thanks Julie!!!
I stumbled upon your incredible blog yesterday! I made your White Bean Hummus {reducing the salt and oils as I must do at the moment} and enjoyed it with your Nourish Bowl. I am going to try this Roasted Nourish Bowl tonight and am really looking forward to it.
Thank you, and I look forward to enjoying your blog regularly now, especially as I try to grow my own organic vegetables. ~~~Deb
I had an unexpected day off yesterday and spent the afternoon prepping and roasting veggies, and threw them together for this beautiful lunch today. It is Ah.May.Zing!!!! I added roasted beets and used the guacamole left over from the game Sunday. It was perfect and delicious, and my daughter absolutely loved hers too, maybe next time I'll have her help with the prep :) Thank you for the inspired idea!
So beautiful! What a wonderful lunch idea!
Just got done making dish. Ready and packed for lunch tomorrow. The combination of nutmeg and thyme made the entire house smell so nice:-)
Dry seasoning idea for the veggies:- Roasted cumin seeds, sesame seeds, thyme, nutmeg, black pepper, red pepper flakes, himalayan rock salt.
Thanks for your amazing recipes, Julie. We tried Socca yesterday and it turned out wonderful.
Great seasoning ideas! Nutmeg…a must try, that's one seasoning I wouldn't have thought of. Love it!
Thank you for sharing. :)
I'm going to be having a lot of these bowls once the really, really cold weather sets in. These bowls sound so warming- like a hug in a bowl :)
A hug in a bowl, very well put! :)
I love anything in bowl form. It reminds me so much of yummy burrito bowls at chipotle, or a taco salad – so many different yet separate components that you can mix (or not mix) as you'd like. I've been making bowls with all of the components of sushi, but roasted vegetables have been a daily thing for me lately because of the season. Yum!
They are the best! xo
I'm totally obsessed with roasted vegetables at the moment and this is right up my street! I never thought about adding chilli peppers – I will have to try it next time! Also, must finally master how to cook quinoa properly…
I added my recipe for perfectly cooked quinoa in the notes. Hope it helps you finally master that skill! I also love using a combo of quinoa. I but one white bag and one tri-color, mix the two and you have a nicely textured quinoa. For the water…use anywhere from 1 1/2 – 1 3/4 cups water…I generally use the latter but the smaller amount works fine too. Enjoy :)
I love this idea. def checking out that pumpkin bread recipe. The hummus with roasted veggies is one of my favorite combos. It's amazing with roasted asparagus. thanks for sharing!
Asparagus sounds wonderful! I can't to try some of the fall/winter squashes too. :)