top down view of freshly made roasted nourish bowl.

5 from 2 reviews

Keep warm and nourished with this nutrient dense vegetable bowls with sweet potatoes, brussels sprouts, chickpeas and more!


  • 12 tablespoons olive oil
  • 1 large sweet potato, cut into 3/4″ cubes
  • 2 large carrots, sliced
  • 1 1/2 cups brussles 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
  • 12 lemons, cut into six pieces
  • mineral salt & fresh cracked pepper, to taste

To serve

  • 2 cups cooked quinoa
  • 5 oz. spinach
  • 12 avocados
  • big dollop of hummus
  • red pepper flakes, to garnish
  • hemp hearts, to garnish


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).


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.