Roasted Vegetable Bowls: A Family Favorite

One of our go-to meals is roasted vegetable bowls. They’re packed with color, nutrients, and flavor—plus, they’re easy to customize based on what we have on hand. We love following the “eat the rainbow” philosophy, which helps us get a variety of vitamins and minerals in every bite.

We usually serve our roasted veggies over quinoa or brown rice, and when we do, I like to add fresh spinach for extra greens. Chickpeas provide a good source of plant-based protein, and the whole meal is brought together with a homemade lemon tahini dressing that everyone loves.

This meal is naturally gluten-free, full of fiber, and loaded with flavor. It’s a staple in our house, and I hope it becomes one in yours too!

Roasted Vegetable Bowls with Lemon Tahini Dressing

Ingredients:

For the Roasted Vegetables:

• 1 cup broccoli florets

• 1 cup cauliflower florets

• 1 cup cooked chickpeas (drained and rinsed)

• 1 medium red beet, peeled and diced

• 1 medium golden beet, peeled and diced

• 1 medium sweet potato, peeled and cubed

• 2 tbsp olive oil

• ½ tsp sea salt

• ¼ tsp black pepper

For the Bowl:

• 2 cups cooked quinoa or brown rice

• 1 cup fresh spinach (optional)

For the Lemon Tahini Dressing:

• ¼ cup tahini

• 2 tbsp fresh lemon juice

• 1 tbsp olive oil

• 1 tbsp water (or more for thinner consistency)

• ½ tsp garlic powder

• ¼ tsp salt

Instructions:

1. Preheat the oven to 400°F (200°C).

2. Prepare the vegetables: Toss the broccoli, cauliflower, chickpeas, beets, and sweet potato with olive oil, salt, and pepper. Spread them evenly on a baking sheet.

3. Roast the vegetables for 30-40 minutes, flipping halfway through, until they are tender and slightly crispy on the edges.

4. Cook the quinoa or rice according to package instructions if you haven’t already.

5. Make the dressing: In a small bowl, whisk together tahini, lemon juice, olive oil, water, garlic powder, and salt. Add more water if needed for a thinner consistency.

6. Assemble the bowls: Divide quinoa or rice into bowls, add fresh spinach (if using), and top with roasted vegetables. Drizzle with the lemon tahini dressing.

7. Serve & enjoy!

This meal is colorful, nourishing, and satisfying—perfect for a wholesome lunch or dinner. Let me know if you try it!