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Silver bowl filled with spinach, roasted vegetables and peanut dressing. Bowl of dressing in background.
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4.34 from 3 votes

Roasted Vegetable Bowl with Peanut Dressing

Drizzled with a light peanut dressing, this vegan Roasted Vegetable Bowl recipe is fantastic for meal prep lunches or dinners!
Prep Time20 mins
Cook Time25 mins
Total Time45 mins
Course: Entrees
Cuisine: American, Thai
Keyword: Meal Prep, Plant Based, Roasted Vegetable Bowl
Servings: 4 Servings
Calories: 422kcal


The vegetables:

  • ¾ 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 ½ tablespoons olive oil divided
  • 1 teaspoon turmeric
  • 1 teaspoon ground coriander
  • ¾ teaspoon chili powder
  • ½ teaspoon kosher salt
  • ½ teaspoon garlic powder
  • ½ teaspoon ground ginger
  • 1 (14 oz.) can chickpeas drained & rinsed
  • 4 cups spinach leaves

The dressing:


The vegetables:

  • 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.

The dressing:

  • 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.


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.
Weight Watchers Points: 7 (Blue - Freestyle SP) / 10 (Green) / 5 (Purple)
Please note that I am not a medical or nutritional professional. I provide nutritional information for my recipes as a courtesy to my readers. It is calculated using the Sparks nutrition calculator and Weight Watchers points are calculated using the Recipe Builder on their site. While I attempt to provide information that is as accurate as possible, you should calculate the nutritional information independently before relying on it.


Serving: 1bowl | Calories: 422kcal | Carbohydrates: 58.4g | Protein: 12.5g | Fat: 16.5g | Saturated Fat: 2.4g | Sodium: 843.6mg | Fiber: 12.3g | Sugar: 12.2g