Roasted Veggie Bowl
A colorful and nutrient-packed bowl of roasted vegetables and grains, perfect for busy weeknight dinners and meal prep.
Ingredients
Grains
- 1 cup cooked grains (quinoa, rice, or farro) Choose your favorite cooked grains as the base.
Roasted Vegetables
- 2 cups assorted roasted vegetables (bell peppers, zucchini, carrots, broccoli, etc.) Feel free to experiment with your favorite vegetables.
Sauce
- 1/4 cup flavorful sauce (tahini, balsamic vinaigrette, or hummus) Choose a sauce that complements the vegetables.
Seasoning
- to taste Salt and pepper
Garnish
- to taste Fresh herbs (parsley, cilantro, or basil) Use fresh herbs for garnish before serving.
Instructions
Preparation
- Preheat the oven to 400°F (200°C).
- Chop your choice of vegetables into bite-sized pieces and spread them on a baking sheet.
- Drizzle with olive oil, season with salt and pepper, and roast for 20-25 minutes until tender.
- Meanwhile, cook the grains according to package instructions.
Assembly
- In a bowl, layer the cooked grains and roasted vegetables.
- Drizzle with your favorite sauce.
- Garnish with fresh herbs and serve warm or store for meal prep.
Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, microwave until warmed through, or enjoy cold. Keep the sauce separate until ready to serve for best flavor and texture.