This Roasted Veggie Harvest Bowl is a healthy dinner option that showcases the vibrant autumn colors of seasonal vegetables. Perfect for a cozy comfort meal, this dish combines roasted vegetables with grains and a flavorful dressing.

The recipe is simple to prepare and can be customized with your favorite vegetables and grains, making it a versatile choice for any weeknight dinner.

Nutritious Roasted Veggie Harvest Bowl

This harvest bowl features a medley of roasted vegetables such as sweet potatoes, Brussels sprouts, and carrots, served over a bed of quinoa or brown rice. The dish is topped with a tangy dressing and can serve as a filling meal for 4 people.

Ingredients

• 2 medium sweet potatoes, peeled and diced
• 1 cup Brussels sprouts, halved
• 2 medium carrots, sliced
• 1 red bell pepper, diced
• 2 tablespoons olive oil
• 1 teaspoon salt, adjust to taste
• 1/2 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon dried thyme
• 2 cups cooked quinoa or brown rice
• 1/4 cup tahini or your favorite dressing
• Fresh parsley for garnish

Instructions

1. Preheat the Oven: Preheat your oven to 425°F (220°C).
2. Prepare the Vegetables: In a large bowl, toss the sweet potatoes, Brussels sprouts, carrots, and red bell pepper with olive oil, salt, pepper, garlic powder, and thyme until evenly coated.
3. Roast the Vegetables: Spread the vegetables in a single layer on a baking sheet. Roast for 25-30 minutes, or until tender and slightly caramelized, stirring halfway through.
4. Assemble the Bowl: In serving bowls, layer the cooked quinoa or brown rice, followed by the roasted vegetables.
5. Add Dressing: Drizzle tahini or your favorite dressing over the top and garnish with fresh parsley.
6. Serve: Enjoy warm as a nutritious and satisfying meal.

Cook and Prep Times

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes

Nutrition Information

• Servings: 4 bowls
• Calories: 350kcal
• Fat: 15g
• Protein: 10g
• Carbohydrates: 50g