A Hearty Vegan Roasted Veggie Bowl With a Tahini Dressing

What kind of recipe is it?

The Vegan Roasted Veggie Bowl is a vibrant and nourishing dish perfect for those seeking a healthy, plant-based meal.

This recipe showcases an assortment of seasonal vegetables, roasted to perfection, enhancing their natural flavors while providing a delightful texture. Packed with nutrients and bursting with colors, it caters to vegans, vegetarians, or anyone looking to incorporate more vegetables into their diet.

Quick and easy to prepare, it’s ideal for busy weeknights or meal prep enthusiasts seeking a wholesome, delicious bowl.

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Ingredients

Ingredient	Quantity
Bell peppers (red, yellow, or green)	2 medium, chopped into bite-sized pieces
Zucchini	1 medium, sliced into rounds or half-moons
Carrots	2 medium, sliced into thin rounds or sticks
Red onion	1 medium, sliced into wedges
Cherry tomatoes	1 cup, halved
Broccoli florets	1 cup (about 1 small head)
Olive oil	2-3 tablespoons
Garlic powder	1 teaspoon
Italian seasoning	1 teaspoon (or your preferred herb mix)
Salt	½ teaspoon (adjust to taste)
Black pepper	¼ teaspoon (adjust to taste)
Fresh parsley	¼ cup, chopped (for garnish)
Lemon juice	1 tablespoon (optional, for serving)

These ingredients come together to create a delicious and colorful Vegan Roasted Veggie Bowl, ensuring a variety of flavors and textures in each bite!

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Cooking Steps

Preheat the oven to 200 °C (400 °F) and adjust the oven rack to the middle position.
Line a large baking sheet (approximately 43 x 30 cm or 17 x 12 inches) with parchment paper for easy cleanup.
In a large mixing bowl, combine chopped bell peppers, sliced zucchini, sliced carrots, sliced red onion, halved cherry tomatoes, and broccoli florets.
Drizzle 2-3 tablespoons of olive oil over the mixed vegetables.
Sprinkle with 1 teaspoon of garlic powder, 1 teaspoon of Italian seasoning, ½ teaspoon of salt, and ¼ teaspoon of black pepper.
Toss the vegetables thoroughly to coat them evenly in the oil and seasonings.
Spread the vegetables in a single layer on the prepared baking sheet to guarantee even roasting.
Roast in the preheated oven for 25-30 minutes, stirring halfway through, until vegetables are tender and golden brown, with caramelized edges and a fragrant aroma.
Once roasted, remove the baking sheet from the oven and let the vegetables rest for 5 minutes to allow flavors to meld.
Transfer the roasted veggies to a serving bowl and garnish with ¼ cup of chopped fresh parsley and 1 tablespoon of lemon juice (if using) to enhance the flavors.
Serve warm and enjoy this vibrant Vegan Roasted Veggie Bowl!

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Variations

Mediterranean Twist: Add 200 g (7 oz) of chopped artichoke hearts and 100 g (3.5 oz) of kalamata olives for a tangy Mediterranean flavor boost.
Protein-Packed Bowl: Incorporate 400 g (14 oz) of cubed firm tofu or tempeh marinated in soy sauce for a plant-based protein addition.
Seasonal Squash Delight: Replace the zucchini with 400 g (14 oz) of diced butternut squash to enjoy a sweet fall-inspired variation.
Spicy Roasted Veggies: Add 1 teaspoon of red chili flakes or cayenne pepper for a spicy kick that elevates the flavor profile of the dish.

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Tips on plating and presentation

How can I make my Vegan Roasted Veggie Bowl look as delicious as it tastes?

Start with a vibrant base of grains or greens.

Arrange your veggies in a rainbow pattern for visual appeal and sprinkle nuts or seeds for texture.

Don’t forget a drizzle of tahini dressing right before serving—it’s the finishing touch that ties it all together beautifully!

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What other dishes can I pair it with?

After you’ve perfected the presentation of your Vegan Roasted Veggie Bowl, you might wonder what to serve alongside it.

I love pairing it with a light quinoa salad or a rejuvenating cucumber mint salad for a burst of flavor.

You could also add some spiced chickpeas or a hearty lentil stew to round out the meal.

These choices complement the bowl beautifully and add variety!

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What drinks can I pair it with?

When it comes to drinks that pair perfectly with my Vegan Roasted Veggie Bowl, invigorating options really shine.

I love opting for a refreshing sparkling water with a twist of lemon or a chilled herbal iced tea, which complements the tahini dressing beautifully.

For a little indulgence, a light, fruity kombucha bursts with flavor, enhancing the whole experience.

Cheers to a delightful meal!

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Frequently Asked Questions

Can I Make the Tahini Dressing Ahead of Time?

Absolutely, I often make tahini dressing ahead of time! It stores well in the fridge for about a week. Just give it a good stir before using, and you’re good to go!

How Long Does the Roasted Veggie Bowl Last in the Fridge?

The roasted veggie bowl lasts about 3 to 5 days in the fridge. I usually store it in an airtight container, which helps keep those delicious flavors fresh for a little longer!

Is This Recipe Gluten-Free?

Yes, this recipe’s gluten-free! I use only fresh veggies and tahini, which are naturally gluten-free. I love enjoying meals that accommodate my dietary needs, and this one fits perfectly for anyone avoiding gluten.

Can I Use Frozen Vegetables Instead of Fresh?

Absolutely, I often use frozen vegetables when cooking. They’re convenient and can be just as nutritious as fresh ones. Just make sure to adjust the cooking time, since they might need a bit longer.

What Is Tahini, and Where Can I Find It?

Tahini’s a smooth paste made from ground sesame seeds, often used in Mediterranean and Middle Eastern dishes. I usually find it in the international aisle at grocery stores or specialty health food shops.