In the world of vibrant and flavorful cooking, there exists an intriguing dish that combines the earthy goodness of roasted vegetables with a unique presentation reminiscent of a fertile garden. The roasted vegetable dirt bowl is a creative and visually appealing dish that brings together an array of roasted vegetables, savory grains, creamy hummus, and a variety of textural elements to create a culinary masterpiece. With its vibrant colors, contrasting textures, and delectable flavors, this dish offers a symphony of tastes and textures that will tantalize your taste buds and leave you craving more.
Check out the recipes below so you can choose the best recipe for yourself!
ROASTED VEGETABLE BOWL
Get your daily dose of veggies all at once with this easy and fast roasted vegetable bowl recipe.
Categories roasted vegetable bowl recipe dinner bowl healthy dinner easy fast simple quick best how to make recipe
Yield 4 servings
Number Of Ingredients 34
Steps:
- Make beans: In a small saucepan on medium heat, combine black beans, ground cumin, and salt and cook until warm. Add chopped cilantro and fresh lime juice.
- Make potatoes: Whisk together olive oil, maple syrup, chili powder, cayenne, and salt. Toss with sweet potatoes. Roast on rimmed baking sheet at 425°F until golden brown and tender, stirring halfway through, 35 to 40 minutes.
- Make mushrooms: Whisk together balsamic vinegar, olive oil, Dijon mustard, salt, and pepper. Toss with cremini mushrooms. Roast on a rimmed baking sheet at 425°F until liquid has evaporated, 20 minutes.
- Make sauce: In a food processor, pulse roasted red peppers, parsley, roasted salted almonds, and pinch salt until almost smooth.
- Make crumbs: Heat olive oil in a small skillet on medium-low. Add panko and toast, stirring until golden brown, about 3 minutes. Transfer to a small bowl and add finely chopped parsley and grated Parmesan.
- Assemble bowls: Combine spinach, black beans, potatoes, mushrooms, sauce, crumbs, and crumbled feta in bowl.
ROASTED-VEGETABLE COUSCOUS BOWL
Yes, you can cook couscous in the oven! It's added to the sheet pan after the chickpeas, cauliflower, and carrots spiced with ras el hanout have roasted for a spell. Feta, cilantro, and a squeeze of lemon help bring all the flavors together.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 1h
Number Of Ingredients 10
Steps:
- Preheat oven to 475 degrees, with a rimmed baking sheet on center rack. Toss chickpeas, cauliflower, and carrots with oil and ras el hanout. Transfer to hot baking sheet with lemon halves, cut-sides up; season with salt and pepper. Roast until browned and mostly tender, 30 minutes. Remove from oven; reserve lemon.
- Reduce heat to 350 degrees. Add couscous, 2 cups boiling water, and 1 teaspoon salt to baking sheet; stir. Wearing oven mitts, cover sheet with parchment-lined foil, crimping tightly around edges; carefully return to oven. Cook until liquid is absorbed, 10 minutes. Remove from oven and let cool, covered, 5 minutes. Remove foil; squeeze reserved lemon over couscous and fluff with a fork. Top with feta, cilantro, and a drizzle of oil; serve.
ONE-PAN ROASTED VEGGIE SALAD BOWL RECIPE BY TASTY
Here's what you need: medium sweet potato, cauliflower florets, brussels sprouts, olive oil, salt, pepper, garlic powder, mixed greens
Provided by Tiffany Lo
Categories Dinner
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 400°F (200°C).
- Add sweet potatoes, cauliflower, and Brussels sprouts to a baking tray.
- Sprinkle with olive oil, salt, pepper, and garlic powder. Mix until well coated.
- Bake for 25-30 minutes.
- Serve with mixed greens now or refrigerate in airtight container up to 3-5 days.
- Enjoy!
Nutrition Facts : Calories 201 calories, Carbohydrate 24 grams, Fat 10 grams, Fiber 6 grams, Protein 4 grams, Sugar 7 grams
QUICK-ROASTED VEGGIE BOWL RECIPE BY TASTY
Here's what you need: farro, water, Private Selection Petite Medley Potatoes, carrot, olive oil, garlic powder, kosher salt, pepper, broccoli floret, olive oil, dried thyme, dried oregano, garlic, kosher salt, pepper, extra firm tofu, canned chickpea, olive oil, kosher salt, paprika, chili powder, tahini, water, olive oil, lemon juice, kosher salt
Provided by Rachel Gaewski
Categories Dinner
Yield 4 servings
Number Of Ingredients 26
Steps:
- Preheat the oven to 375°F (190°C)
- Make the farro: In a medium pot, combine the farro and water, then bring to a boil over high heat. Reduce the heat to low, cover, and simmer for 20-25 minutes, until the water is absorbed and the farro is tender.
- Make the roasted veggies: Cut the potatoes in half. Arrange on half of a baking sheet and spread the carrots on the other half. Drizzle with olive oil, then season with the garlic powder, salt, and pepper. Toss until well coated.
- Bake for 10 minutes.
- Remove the baking sheet from the oven and add the broccoli. Drizzle with olive oil and season with salt, garlic powder, and pepper. Bake for another 15-20 minutes, until all of the veggies are fork tender.
- Make the marinated tofu: In a small bowl, combine the olive oil, thyme, oregano, garlic, salt, and pepper. Add the tofu and stir until well coated. Set aside for 10 minutes.
- Spread out the tofu on half of a baking sheet. Bake for 20 minutes, then remove from oven and flip.
- Make the roasted chickpeas: Add the chickpeas to the other side of the baking sheet with the tofu. Drizzle with olive oil and season with salt, paprika, and chili powder. Toss until well coated.
- Bake for another 15 minutes, until the chickpeas are crispy.
- Make the lemon tahini dressing: In a liquid measuring cup, combine the tahini, water, olive oil, lemon juice, and salt and whisk until well combined.
- To assemble the grain bowl, top the farro with the roasted veggies, tofu, and chickpeas. Drizzle with the tahini dressing.
- Enjoy!
Nutrition Facts : Calories 658 calories, Carbohydrate 72 grams, Fat 37 grams, Fiber 13 grams, Protein 17 grams, Sugar 4 grams
ROASTED VEGETABLE SALAD BOWL
This versatile smoky-sweet salad is for anyone tired of a big bowl of greens. We've tossed your favorite vegetables with paprika and maple syrup before roasting them until caramelized. Drizzled with a tangy Dijon-orange vinaigrette, the bowl is topped with tangy goat cheese and crunchy pecans-though any nuts or vegan cheese options work. If want even to make it even heartier, toss in some grains like farro or quinoa.
Provided by Food Network Kitchen
Time 1h
Yield 4 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 425 degrees F. Arrange the mushrooms, broccoli, carrot and parsnip on a rimmed baking sheet. Drizzle with 2 tablespoons of the maple syrup, the cinnamon, smoked paprika, 2 tablespoons of the olive oil, 1 1/2 teaspoons salt and a few grinds of pepper and toss until well coated. Make sure the vegetables are in an even layer on the baking sheet and roast until they are softened and caramelized in spots, 28 to 30 minutes.
- Meanwhile, whisk the vinegar, Dijon, shallot, orange juice, remaining 1 teaspoon maple syrup, 1/2 teaspoon salt and a few grinds of pepper in a medium bowl. Whisking constantly, slowly drizzle the remaining 1/3 cup olive oil into the bowl until emulsified (this should take about 2 minutes).
- Divide the kale among 4 bowls. Top each bowl with some roasted vegetables, chopped pecans and goat cheese. Drizzle with some of the dressing. This can be served warm or cold. Store any leftover dressing in a sealed container in the refrigerator for up to 1 week.
ROASTED MIXED VEGETABLES
Make this your go-to recipe any time roasted vegetables are on the menu. The technique will work for any high-moisture vegetable, and the process of cutting your selected vegetables into 1-inch pieces allows them all to cook at the same rate. The optional garlicky yogurt sauce turns a pan of roasted veggies into a light meal, especially when paired with some crusty bread or a bowl of rice or other grains, or you can serve these as a colorful side dish.
Provided by Melissa Clark
Categories vegetables, side dish
Time 45m
Yield 2 to 3 servings
Number Of Ingredients 9
Steps:
- Prepare the vegetables: Heat oven to 425 degrees. Add the vegetables to a rimmed sheet pan. Add 2 tablespoons oil, the salt, pepper and thyme (if using), and gently toss vegetables to coat. Use your hands to spread the vegetables out into one layer, spacing them evenly all over the pan.
- Transfer to the oven and roast until they are tender and browned, 30 to 40 minutes, stirring at least once during roasting for even cooking.
- While vegetables roast, you can make yogurt sauce if you like: In a small bowl, combine yogurt, garlic, oil, salt and pepper. Taste and adjust seasoning. Cover and place in the refrigerator until ready to use.
- Serve roasted vegetables with a dollop of garlic yogurt, if desired, and a drizzle of oil on top.
ROASTED-VEGETABLE AND BROWN-RICE BOWLS
Need a balanced, heart-healthy, plant-based meal? This weeknight dinner recipe checks all the boxes. It calls for ready-to-eat brown rice that can be found at the grocery store and uses quick-roasting vegetables like broccoli and eggplant.
Provided by Greg Lofts
Categories Salad Recipes
Time 40m
Number Of Ingredients 11
Steps:
- Preheat oven to 375°F. On a rimmed baking sheet, toss sweet potato, eggplant, and broccoli with 3 tablespoons oil; season with salt and pepper and spread in a single layer. Roast, stirring halfway through, until tender and golden in places, about 30 minutes.
- Heat a large skillet over medium-high. Swirl in 1 tablespoon oil. Add rice, scallion whites and light greens, and garlic; season. Cook, stirring occasionally, until rice is warmed through and has a nutty aroma, 4 to 5 minutes.
- Whisk together tahini, lime zest and juice, remaining 2 tablespoons oil, and 3 to 4 tablespoons water to reach desired consistency; season. Serve roasted vegetables over rice mixture, drizzle with tahini dressing, and top with pomegranate arils, reserved scallion tops, and sesame seeds.
Tips:
- For the best flavor, roast the vegetables at a high temperature until they are slightly charred.
- If you want your dirt bowl to be more substantial, add some cooked grains or legumes, such as quinoa, rice, or lentils.
- Feel free to customize your dirt bowl with your favorite toppings. Some popular options include avocado, salsa, sour cream, and cheese.
- Dirt bowls are a great way to use up leftover roasted vegetables. They are also a healthy and delicious option for lunch or dinner.
Conclusion:
Roasted vegetable dirt bowls are a delicious and healthy way to enjoy your favorite roasted vegetables. They are easy to make and can be customized to your liking. So next time you have some leftover roasted vegetables, give this recipe a try. You won't be disappointed!
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