Go Back

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


  • 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


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


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


  • 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.