Winter Roast Bowl
This vegan roast bowl is packed with nutrients and features a mix of roasted veggies. The curry dressing is super quick to make and you will love it!
This is one of my favorite vegan recipes for dinner! It is a feel-good and filling dish that is packed with nutritious plant based ingredients and healthy fats. And not to mention, the dressing on this bowl is just amazing.
You will be surprised that you can make this delicious dressing in under 5 minutes! And trust me - you’ll want to make double batches of this dressing and use as topping on leftovers.
About the recipe
Perfect for meal prep
Minimal tools needed
Use whatever veggies you have at home to roast
Well balanced all-in-one meal
This kind of bowl is just perfect for leftover veggies laying around in the fridge. As long as you have the spices to work with it doesn't matter what veggies you use.
Ingredients needed for the Winter Roast Bowl
Roasted veggies - You can use whatever veggies you prefer or have at home. The more the better!
Quinoa - Go for the quinoa you have at home. Quinoa is a fabulous source of plant protein and fiber. Black, white or red - it doesn't matter!
Dressing - This dressing transforms this healthy vegan recipe to something amazing. Using store bought hummus you will have the dressing ready in under 5 minutes
Toppings - The avocado has many health benefits and will fill you up with good fats. I also use arugula to get more crunch and peppery taste in the meal.
You can find the exact measurements and details in the recipe card further down in this post.
How to make the Winter Roast Bowl
The beauty about this bowl is that the veggies take care of themselves in the oven. Meanwhile you can prepare the dressing and toppings. Below you can read more about how to make the Winter Roast Bowl.
Prepare the main components
Start with preheating the oven to 200C/390F. Meanwhile, start chopping your veggies into bite sizes and place onto an oven tray covered with parchment paper. To the same tray, add drained and rinsed chickpeas.
Now add all the spices onto the veggies and chickpeas with or without vegetable oil. Stir around and make sure all veggies are covered in spices. Roast in the oven for about 30-40 minutes.
Cook the quinoa
While the veggies are being roasted, cook the quinoa according to the package instructions. As mentioned before it doesn't matter what kind of quinoa you are using in this dish.
Make the dressing
The veggies are in the oven and the quinoa is cooking. Now you can go ahead and make vegan dressing. It is a no-timer and you only need store bought hummus, yellow curry powder, lemon juice, maple syrup and a pinch of salt.
Add all ingredients into a jar or bowl and mix it until smooth. Just add a splash of water if you want it to be thinner.
Build your bowl
When the veggies and quinoa are done it is time to build your healthy vegan bowl! Start with arugula and quinoa, then add the veggies, chickpeas and avocado on top. Last but not least, drizzle over the dressing!
Serving and storage suggestion
This bowl should be served warm for the best taste experience. If you have gotten any leftovers simply store the components separately in airtight containers in the fridge.
Roasted vegetables are best freshly made, but you can of course also reheat the day after. The dressing on the other hand, can be stored in the fridge for up to 7 days.
Cooking tips and FAQ
The Winter Roast Bowl is highly adaptable
An advantage of this vegan dinner is that it is highly adaptable to your favorite veggies. You can use the veggies you prefer and if you’re not a fan of chickpeas you can add tofu instead.
How many calories are in the Winter Roast Bowl?
In one serving there are 465 calories. The nutrition is distributed as follows: 17g proteins, 76g carbs and 13g fats.
Can I freeze the dressing?
Yes, actually you can! In an airtight freezer safe container, you can keep it in the freezer for up to 2 months. Before using it, let thaw in the fridge for a while.
If you want to make your own hummus
You can actually make your own tasty hummus very easily. You will need chickpeas, tahini, lemon juice, garlic cloves, cumin, salt and water. Simply add chickpeas to a blender and blend until finely chopped.
Then add the rest of the ingredients and blend until smooth. You can find the exact measurements and ingredients in our app!
Winter Roast Bowl Recipe
Ingredients 4 servings
For the roasted veggies
1 lb yellow potatoes
2 cup cauliflower
2 medium carrots
1 cup brussels sprouts
1 x 15 oz can chickpeas
1 tsp salt
1 tsp paprika powder
1 tsp cumin, ground
For the quinoa
1 cup quinoa, dry
For the dressing
1 cup hummus
2 tsp yellow curry powder
2 tbsp lemon juice
2 tbsp maple syrup
1/2 tsp salt
For the topping
1 avocado
4 handful fresh arugula
Steps
1. Preheat the oven to 200C/390F
2. Chop the potatoes, carrots and cauliflower into bite sizes and add to an oven tray lined with parchment paper
3. Drain and wash the chickpeas, and slice the brussels sprouts in halves. Add these to the oven tray as well
4. Add all spices to the oven tray and optionally vegetable oil, stir to combine and make sure everything is covered in spices. Roast in the oven for about 30-40 minutes
5. Meanwhile, cook the quinoa according to the package instructions
6. Now make the dressing by adding all ingredients to a small bowl or glass. Stir to combine and then add splashes of water until you reach your desired consistency
7. When the veggies in the oven are done, assemble a bowl starting with quinoa, veggies, arugula, avocado and last but not least the dressing!
Nutrition per serving
Calories: 465 kcal, Proteins: 17g, Carbs: 76g, Fats: 13g
Watch me make the recipe step-by-step
Watch the recipe here!
Winter Roast Bowl
