Roasted Veggies bowl (vegan + Easy)

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This super easy roasted veggies bowl is so simple, tasty and warming. It’s packed with vitamins and minerals, but best of all, it’s oh so deliciously flavorful. Think roasted veggies, soft, fluffy sweet potatoes and crispy golden chickpeas. It doesn’t get any better than this.

I’m all about healthy, warming and flavor packed dishes this time of year. I want as many vitamins as I can get in every meal, and I want it to taste amazing. I created this Roasted Veggies Bowl when I was brainstorming ways I could start eating more root veggies. Root veggies aren’t naturally my favorite vegetables. But I really wanted all the amazing health benefits, not to mention, I like eating the vegetables that goes with the seasons. Sesonal vegetables are always more full of flavors and brimming with nutrients.
For me, I like to disguise the earthy taste of root veggies and enhance the sweetness. I find that if root veggies are roasted in the oven their natural sugars start to caramelize and the outside becomes deliciously crispy. And together with the sweet potatoes and golden crispy chickpeas, all accompanied by a cooling dressing, this dish turned out even better than I imagined it would.

Gluten Free version

If you’re looking for a gluten free version, just switch out the couscous for brown rice or Quinoa. It’s an easy and just as delicious switch. Alternatively you can just leave out the grains altogether – it still tastes amazing. The purpose of the grain in this dish is mostly to add extra texture, soak up the flavors and provide extra nutritional balance between carbs, fibers and protein.

Although, the total cooking time is around 50 minutes, most of that time the vegetables are taking care of themselves. The oven does most of the work for you, and that’s just one more reason why it’s one of my favorite easy vegan veggie bowls.

What’s great about this recipe

  • Super easy to make – the oven takes care of all the work
  • Loaded with flavors – crispy golden chickpeas, roasted veggies and fluffy couscous
  • Filling, warming and healthy
  • Colorful and loaded with nutrients
  • Easy to bring with you to-go
  • Ideal as a meal or side dish
  • Gluten free version – switch out the couscous with brown rice or quinoa
  • Vegan, soy free and nut free

How to serve

It works really well as a side dish to almost any meal, but I also like to eat it as is. It’s a satisfying bowl that works no matter how you choose to eat it.
If I have any leftovers – and I usually don’t, because it’s too good – I like to eat it for lunch the next day. It’s such a great on-the-go lunch and can be eaten both hot and cold. Although it doesn’t freeze well, it can keep for 2-3 days in the refrigerator.

Easy life hack

I like shopping for fresh veggies, but somehow I always end up buying way too many at once – it’s impossible to eat them all before they turn bad (unless I eat the same veggies at every meal for 5 days straight…and even a vegetarian like myself can’t do that).

So, of course I had to come up with a few simple ways to preserve my veggies for later. This is one of those cases where the freezer is your friend. Whenever I have any leftover vegetables, I rinse them and chop the up, then I freeze them for a later day. This especially works well with root veggies.

All root vegetables are great to freeze…just add 5-10 minutes longer to cook if you’re cooking them from frozen, and you’re good to go. No more food waste and no more guilt.

How is this Roasted Veggies Bowl made? It’s so easy:

Instructions

  • Preheat oven to 425F.
  • Peel and dice all the vegetables and place them in a baking pan covered in baking parchment. Add the drained chickpeas and garlic cloves and toss everything together with olive oil, rosemary and salt, until all the vegetables are coated.
  • Bake in the middle of the oven for 40 minutes, turning the vegetables over halfway through.
  • While the vegetables are cooking, mix coconut yogurt, minced garlic, chopped dill, lemon juice and salt together in a small mixing bowl.
  • Next, cook the couscous as instructed on the package and season with salt, pepper and paprika.
  • When the veggies are cooked, pour the couscous onto a large plate and top with the roasted veggies. Add a spoonful of dressing and enjoy.

Roasted Veggies bowl (vegan + Easy)

This super easy roasted veggies bowl is so simple, tasty and warming. It's packed with vitamins and minerals, but best of all, it's oh so deliciously flavorful. Think roasted veggies, soft, fluffy sweet potatoes and crispy golden chickpeas. It doesn't get any better than this.
Course Dinner, Side Dish
Cuisine American
Keyword vegan
Prep Time 10 minutes
Cook Time 40 minutes
Servings 4 people
Author Simone – Munchyesta.com

Ingredients

  • 1 Beetroot Peeled and diced
  • 1 large Sweet Potato Diced
  • 1 large Red Onion Diced
  • 5-7 cloves Garlic Whole
  • 2 large Carrots Diced
  • 1 Parsnip Peeled and diced
  • 1 15-oz can Chickpeas Drained
  • ¼ cup Olive Oil
  • 2 tbsp Fresh Rosemary Chopped
  • 2 tsp Dried Rosemary
  • 1 tbsp Paprika
  • Salt and Pepper to taste

Couscous

  • 1 cup Instant Couscous
  • Pinch of salt
  • Pinch of Pepper
  • 2 tsp Paprika

Dressing

  • cup Coconut Yoghurt
  • 3 cloves Garlic Minced
  • 2 tsp Dill Chopped
  • ½ Lemon – juice from
  • Salt and Pepper to taste

Instructions

  • Preheat oven to 425F.
  • Peel and dice all the vegetables and place them in a baking pan covered in baking parchment. Add the drained chickpeas and garlic cloves and toss everything together with olive oil, rosemary and salt, until all the vegetables are coated.
  • Bake in the middle of the oven for 40 minutes, turning the vegetables over halfway through.
  • While the vegetables are cooking, mix coconut yogurt, minced garlic, chopped dill, lemon juice and salt together in a small mixing bowl.
  • Next, cook the couscous as instructed on the package and season with salt, pepper and paprika.
  • When the veggies are cooked, pour the couscous onto a large plate and top with the roasted veggies. Add a spoonful of dressing and enjoy.

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