This Roasted Veggie Bowl recipe is a healthy, colorful, and naturally vegan dish. It combines spiced chickpeas, sweet potato, roasted cauliflower, and fresh vegetables for a balanced and satisfying meal. The recipe uses just one tray, which keeps cleanup easy and saves time.
Cauliflower is tossed with Indian curry powder for a fragrant, golden coating. Sweet potato adds natural sweetness and tender texture. Bell peppers and red onion provide crunch and freshness. Spiced chickpeas seasoned with smoked paprika, cumin, and turmeric add protein and a smoky, earthy taste that complements the vegetables.
This dish is versatile. Top it with vegan chili mayo for a creamy, spicy finish or use tahini-lemon dressing for a lighter, citrusy flavor. Fresh toppings like pickled red onion and mint leaves add brightness. A handful of spinach adds color, nutrients, and freshness.
The roasted vegetables and chickpeas hold up well for meal prep, making it easy to enjoy throughout the week. This Roasted Veggie Bowl recipe is perfect for plant-based and gluten-free diets. It shows how simple ingredients and thoughtful seasoning can create a vibrant, nourishing, and satisfying vegan meal.
Roasted Veggie Bowl
Ingredients
- 1/4 head cauliflower cut into florets
- 1 medium sweet potato peeled and cubed
- 1 1/4 cups cooked chickpeas drained and rinsed
- 1/2 red bell pepper sliced
- 1/2 green bell pepper sliced
- 1 small red onion sliced
- 2 –3 tbsp olive oil
- 2 large handfuls spinach
- 1 tsp Indian curry powder for cauliflower
- 1/2 tsp smoked paprika for chickpeas
- 1/2 tsp ground cumin for chickpeas
- 1/4 tsp turmeric for chickpeas
- Salt and pepper to taste
Toppings
- Pickled red onion
- Fresh mint leaves
- Vegan chili mayo or tahini-lemon dressing
Instructions
- Preheat oven to 200°C (400°F). Spread cauliflower on one side of a baking tray and toss with curry powder and a bit of olive oil.
- Add cubed sweet potato next to it.
- Mix chickpeas with paprika, cumin, turmeric, and olive oil, then place them on the tray. Add sliced peppers and onion to the remaining space.
- Drizzle everything with olive oil, season with salt and pepper, and mix lightly to coat. Roast for 25–30 minutes, until golden and tender.
- Arrange roasted vegetables and chickpeas into bowls with fresh spinach.
- Top with pickled onion, mint leaves, and vegan chili mayo or tahini-lemon dressing. Enjoy!