Roasted Veggie Power Bowl

Name: Roasted Veggie Power Bowl
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups of quinoa, cooked; 1 red bell pepper, diced; 1 zucchini, sliced; 2 carrots, sliced; 1 cup of broccoli florets; 2 tablespoons of olive oil; Salt and pepper to taste; 1 teaspoon of dried oregano; 1 teaspoon of garlic powder; 1/4 cup of tahini; 2 tablespoons of lemon juice; 2 tablespoons of water; 1 clove of garlic, minced; Salt to taste

Highlighted under: Seasonal Kitchen Delights

I love making a Roasted Veggie Power Bowl because it’s not only vibrant and colorful but also packed with nutrients. Every time I prepare it, I get to experiment with different vegetables and grains, making it unique each time. The combination of roasted veggies and a zesty sauce has become a staple in my kitchen. It’s perfect for meal prep or a wholesome dinner, and I can easily customize it based on the season. Trust me, this bowl will leave you feeling satisfied and healthy!

Created by

Lina

Last updated on 2026-02-07T17:26:27.937Z

When I first tried the Roasted Veggie Power Bowl, I was blown away by how flavorful and nourishing it was. I’ve experimented with various vegetable combinations, and I’ve found that roasting really enhances their natural sweetness and brings a wonderful depth of flavor. My go-to veggies are bell peppers, zucchini, and carrots, but honestly, any seasonal veggie works beautifully in this bowl.

The trick I learned is to toss the vegetables with a bit of olive oil and your favorite herbs before roasting. This ensures they are perfectly seasoned and have that caramelized finish you want. It’s high in fiber and makes for an excellent weeknight meal that’s as satisfying as it is healthy!

Why You'll Love This Recipe
Colorful and nutritious combination of roasted vegetables
Versatile for different grains and toppings
Quick and easy to prepare, perfect for a weeknight meal

Selecting the Perfect Vegetables

Choosing the right vegetables for your Roasted Veggie Power Bowl is key to maximizing flavor and nutrition. I recommend opting for seasonal vegetables, as they tend to be fresher and more flavorful. Bell peppers, zucchini, and carrots add a sweet crunch, while broccoli provides a hearty texture that pairs well with grains. If you want to experiment, consider adding vegetables like Brussels sprouts or sweet potatoes, which will bring a unique twist to the bowl.

For optimal roasting, cut your vegetables into uniform sizes. This ensures even cooking and prevents smaller pieces from burning while larger ones remain undercooked. Aim for about 1-inch pieces for all vegetables, allowing them to crisp and caramelize beautifully in the oven. If time is short, pre-cut veggies available at grocery stores can be a great shortcut!

Cooking and Flavor Tips

The roasting process is crucial for developing the deep, rich flavors in this power bowl. Roasting at 425°F (220°C) will give your vegetables a delicious golden brown finish, enhancing their natural sweetness. Be sure to stir the vegetables halfway through cooking to promote even caramelization. Keep an eye on them; you’re looking for tender veggies with a slight char and crispy edges, which typically takes about 25 to 30 minutes.

My secret to the perfect tahini sauce is balancing the tanginess of lemon juice with the creaminess of tahini. If the sauce is too thick, you can always add a bit more water, stirring until you reach your desired consistency. The sauce's flavor can also be elevated by adding herbs like parsley or cilantro, creating a refreshing contrast with the roasted vegetables.

Ingredients

For the Bowl

2 cups of quinoa, cooked
1 red bell pepper, diced
1 zucchini, sliced
2 carrots, sliced
1 cup of broccoli florets
2 tablespoons of olive oil
Salt and pepper to taste
1 teaspoon of dried oregano
1 teaspoon of garlic powder

For the Sauce

1/4 cup of tahini
2 tablespoons of lemon juice
2 tablespoons of water
1 clove of garlic, minced
Salt to taste

Instructions

Prepare the Vegetables

Preheat the oven to 425°F (220°C). In a large bowl, combine the diced red bell pepper, sliced zucchini, sliced carrots, and broccoli florets. Add the olive oil, salt, pepper, oregano, and garlic powder. Toss well to coat.

Roast the Vegetables

Spread the seasoned vegetables on a baking sheet in a single layer. Roast in the preheated oven for about 25-30 minutes, or until they are tender and slightly caramelized, stirring halfway through.

Make the Sauce

In a small bowl, whisk together tahini, lemon juice, minced garlic, water, and salt until smooth. Adjust the water for desired consistency.

Assemble the Bowl

To serve, place a scoop of cooked quinoa in each bowl and top it with the roasted vegetables. Drizzle the tahini sauce over the top and enjoy!

Pro Tips

Feel free to swap in any seasonal vegetables you enjoy. Leftovers can be easily reheated or added to salads for lunch the next day.

Make-Ahead and Storage

This Roasted Veggie Power Bowl is fantastic for meal prep! You can roast the vegetables ahead of time and store them in an airtight container in the refrigerator for up to four days. This not only saves time but also enhances the flavors, allowing the vegetables to marinate in their own juices. Just reheat them in the microwave or on a skillet over medium heat before serving.

The quinoa can also be cooked in advance. It stores well in the fridge for up to a week, so prepare a larger batch and use it in various dishes throughout the week. When reheating quinoa, consider adding a splash of water to steam it slightly, preventing it from drying out.

Serving Suggestions and Variations

To elevate your Roasted Veggie Power Bowl, top it with ingredients such as avocado slices, nuts, or seeds for added texture and healthy fats. A sprinkle of crumbled feta cheese or nutritional yeast can also add a savory kick. You could also include a hard-boiled egg or grilled chicken for a protein boost that complements the bowl beautifully.

Feel free to switch up the grains too! While quinoa is excellent, consider using farro, brown rice, or even cauliflower rice for a lighter option. Each grain has its unique flavor and texture, allowing you to customize this dish according to your dietary preferences or what you have on hand.

Questions About Recipes

→ Can I use different vegetables?

Absolutely! You can use any vegetables you like; just make sure to keep the sizes similar for even roasting.

→ Is this dish vegan?

Yes, this Roasted Veggie Power Bowl is entirely vegan and gluten-free!

→ Can I meal prep this recipe?

Yes! The bowl can be made ahead of time and stored in the fridge for up to 4 days.

→ What can I substitute for tahini?

If you don’t have tahini, you can use almond butter or sunflower seed butter for a different flavor.