Drizzled with a light peanut dressing, this vegan Roasted Vegetable Bowl recipe is fantastic for meal prep lunches or dinners!
I’m always surprised by how much a roasted vegetable bowl fills me up! Thanks to the variety of veggies and the chickpeas, each bowl boasts about 12 grams of fiber. No wonder they help ward off the afternoon munchies!
These bowls are similar to my Roasted Vegetables & Chickpea Bowl with Hummus Dressing, except with a different flavor profile. A simple spice mixture flavors the vegetables and chickpeas, then the greens and roasted veggies are drizzled with a light and delicious peanut dressing, inspired by the sauce used for my Thai Veggie Naan Bread Pizza recipe.
I often prep the vegetables on the weekend, then eat these bowls for lunch for the next few days. They are also a great option for an easy, meatless dinner!
What you need for this Roasted Vegetable Bowl recipe:
These are the main components of this recipe (affiliate links included):
- Sweet potatoes: Peel them and cut into 3/4-inch pieces. You’ll need 1 pound, which should be a couple of small to medium potatoes.
- Cauliflower: Cut the cauliflower into florets.
- Carrots: Two large carrots, peeled and cut into 3/4-inch pieces.
- Turnip: I love the sweetness of turnips when roasted, but feel free to leave out and substitute with more of the other veggies. Be sure to peel the turnip before chopping it.
- Red onion: Cut the onion in half, peel it, then cut each half through the root into quarters. Cut those pieces into chunks. The layers will separate when you toss the onion with the other veggies.
- Chickpeas: Drain and rinse the chickpeas in a sieve or colander.
- Spices: The veggies and chickpeas are tossed with olive oil and a mixture of ground coriander, ground turmeric, chili powder, garlic powder, ground ginger and salt. All of those items should be available in any well-stocked grocery store or online.
- The dressing: I used the same peanut sauce that I used on my Thai Veggie Naan Pizzas, but added a few tablespoons of water to make it into more of a drizzle-able dressing. Peanut butter, low sodium soy sauce (tamari for gluten free), fresh lime juice, rice vinegar, chili garlic sauce and agave nectar. You could also use honey in place of the agave nectar, but be aware that honey isn’t considered to be vegan.
- Greens: Spinach, kale, arugula or any kind of mixed greens will work.
Tips for making this recipe:
- Start by peeling and chopping the vegetables. For the firmer vegetables (carrots, sweet potatoes and turnips), cut them into evenly sized pieces, about 3/4-inch, so that they cook as evenly as possible. The cauliflower florets can be a little larger.
- Toss the vegetables with three-quarters of the olive oil and three-quarters of the spice mixture. The remaining olive oil and spices are tossed with the chickpeas.
- Coat two baking sheets with cooking spray and spread the seasoned vegetables evenly between them. Technically, the vegetables could all fit on one baking sheet. But when over-crowed, vegetables steam rather than brown.
- The turmeric will turn light-colored baking sheets yellow, which happened to mine. However, with a little elbow grease, lots of soap and a splash of bleach, it came off easily. If you prefer, use darker-colored baking sheets.
- Partway through cooking, add the chickpeas and switch the baking sheets between the racks.
- While the vegetables are cooking, whisk together the ingredients for the dressing. Add more or less water depending on how runny you prefer the dressing to be.
Frequently asked questions:
Can this be made ahead of time?
Yes! I often make a big batch of roasted vegetables on Sunday, then eat them for lunch for the next few days. Store them in the refrigerator in an airtight container. Before serving, heat briefly in the microwave. Our microwave heats a 1 cup portion in about 30 seconds. Adjust according to the wattage of your microwave.
The dressing can also be made ahead of time and stored in the fridge. It’s great on almost any kind of salad. Or make extra and toss it with cooked cold soba or rice noodles, or spaghetti.
What other vegetables could I use?
If it tastes good roasted, you can use it in the recipe! Besides the vegetables called for in this recipe, you could also use regular potatoes, beets, parsnips, sweet onions, broccoli, Brussels sprouts (see how to roast Brussels sprouts) and bell peppers, to name a few.
How long can the roasted vegetables be stored in the fridge?
Roasted vegetables can be stored in the refrigerator for up to 3 to 4 days when kept in an airtight container.
How long will the dressing last?
If store properly in an airtight container in the refrigerator, the dressing should last for up to 1 week. I like small containers, like the ones in this set, for small portions of dressings or sauces.
Other vegan lunch recipes:
Roasted Vegetable Bowl with Peanut Dressing
- 3/4 pound (12 oz.) sweet potato peeled & cut into ¾-inch pieces
- 2 cups cauliflower florets
- 2 large carrots peeled & cut into ¾-inch pieces
- 1 turnip peeled & cut into ¾-inch pieces
- 1 red onion each half cut into quarters through the root, then cut into chunks
- 2 1/2 tablespoons olive oil divided
- 1 teaspoon turmeric
- 1 teaspoon ground coriander
- 3/4 teaspoon chili powder
- 1/2 teaspoon kosher salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground ginger
- 1 (14 oz.) can chickpeas drained & rinsed
- 4 cups spinach leaves
- Preheat the oven to 425 degrees F. Lightly coat two baking sheets with cooking spray (see Note below).
- In a large bowl, combine the sweet potato, cauliflower, carrots, turnip and onion. Pour in about ¾ of the olive oil and toss to coat.
- In a small bowl, stir together the turmeric, ground coriander, chili powder, kosher salt, garlic powder and ground ginger. Sprinkle about ¾ of the mixture over the vegetables and toss to coat.
- Place the chickpeas in another bowl and toss with the remaining olive oil and spice mixture.
- Divide the vegetables between the two baking sheets and roast for 15 minutes. Divide the chickpeas between the baking sheets and stir to mix with the vegetables.
- Switch the position of the baking sheets on the oven racks and cook for an additional 10 minutes, or until the vegetables are tender.
- Divide the spinach between 4 bowls, then top each with the roasted vegetable/chickpea mixture and 1 ½ tablespoons dressing. Serve.
- In a bowl, whisk together the peanut butter, lime juice, soy sauce, agave nectar, rice vinegar and chili garlic sauce. Whisk in another water to reach desired consistency.
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