Oh my gosh! These Roasted Vegetable Bowls are MONEY!! Not just from a taste perspective, but from a “oh man all those colours” perspective too! And, they actually couldn’t be any easier to make.
We know, we know you’re probably thinking how could a bowl of vegetables be so good? And you’d be right to think that… but we say give this recipe a try and you’ll understand the hype. The secret is in the dressing.
The roasted sweet potatoes, slight crunch of the beets, stunning red cabbage, and perfectly cooked brussel sprouts – it’s a winning combination.
But we don’t stop there, oh no! The dressing, remember how we mentioned the dressing? Ohhhh how we love it! Don’t skimp on the dressing drizzle because that’s the money maker!
We recommend using brussel sprouts, cabbage, sweet potatoes and beets for these Roasted Vegetable Bowls, but you could use your favourite produce. They key is having multiple colours as it makes it more appealing to the eye, but more importantly, will be packed with tons of nutrients. Asparagus, carrots, parsnips, fingerling potatoes, broccoli, cauliflower, whatever you prefer!
Head to the local farmers market, pick what’s in season and whip up this Roasted Vegetable Bowl for dinner (we think we just planned you’re next date night dinner, done and done!)
Roasted Vegetable Bowl
For the bowl
- 2 Beets Peeled & chopped
- 10-12 Brussel Sprouts Cut in half
- 2 cups Red Cabbage Roughly chopped
- 1 Sweet Potato Skin on, quartered & chopped
- 2 tbsp Olive Oil
- 1 tbsp Rosemary
- 1 tsp Salt
- 1 cup Chickpeas
For the dressing
- 1/4 cup Tahini
- 2 tbsp Lemon Juice
- 3 tbsp Red Wine Vinegar
- 2 tbsp Maple Syrup
- 1 tbsp Dijon Mustard
- 1 tbsp Ginger Freshly grated
- 2 cloves Garlic Crushed
- 2 tbsp Water
Preheat oven to 450 F.
Place the chopped sweet potato in a bowl and add 1 tablespoon olive oil, ½ tablespoon rosemary and ½ teaspoon salt.
Toss to coat and pour onto a rimmed, lined baking sheet. Place in the oven and bake for 40 minutes, mixing half way through.
In a large bowl place the cabbage, brussel sprouts, beets, 1 tablespoon olive oil, ½ teaspoon rosemary and ½ teaspoon salt.
Toss until the vegetables are fully coated and pour onto a rimmed, lined baking sheet.
Once the sweet potatoes have been baking for 15 minutes, place the vegetables into the oven and cook for 25 minutes.
While the potatoes and vegetables are in the oven it’s time to make the dressing.
In a small bowl add the tahini, maple syrup, lemon juice, red wine vinegar, dijon mustard, ginger, garlic and water.
Whisk until the ingredients are fully incorporated. If the dressing is to thick add more water 1 teaspoon at a time, whisking until it's the desired consistency.
Once the vegetables and potatoes are done, divide them into 4 bowls.
Add ¼ cup chickpeas to each bowl and drizzle with the tahini red wine dressing.
If desired, top with some toasted almonds.
Serve and enjoy!