If you want to add more vegetables to your diet this year, these easy Roasted Rainbow Veggie Bowls with Citrus Tahini Sauce are the perfect way! These healthy, plant-based bowls are customizable to your taste and great served with protein-packed quinoa, and chickpeas. The citrus-tahini dressing brightens everything up and adds creaminess.
It’s been a while since I’ve posted a new recipe, but I’m back with a colorful one today. These Roasted Rainbow Veggie Bowls with Citrus Tahini Sauce are healthy, hearty, and refreshing. They’re great because you can customize the different veggies you use and serve with your favorite grain and legume. These veggie-filled bowls are perfect for lunch or dinner and can easily be prepped ahead of time.
Why You’ll Love These Rainbow Veggie Bowls!
- They’re a great way to out new vegetables – If you usually stick to just a few different veggies, these rainbow bowls are a great excuse to add a few more into your diet.
- They’re customizable – There are so many different-colored vegetables out there, so you can easily pick and choose the ones you want in your bowl.
- They’re packed with antioxidants – Colorful fruits and vegetables are usually packed with antioxidants, which help reduce inflammation inside the body.
Roasted Rainbow Veggie Bowl Recipe Ingredients & Substitutions
- Vegetables – These bowls are filled with rainbow-colored veggies, and you can use whatever kinds you like. I used a mixture of red bell pepper, butternut squash, carrot, yellow bell pepper, broccoli, Brussels sprouts, rutabaga, and red onion. I share more color options below!
- Olive Oil – I like to roast my veggies in olive oil,, but any oil can be used.
- Seasonings – I go pretty simple with the seasonings, because the tahini sauce has tons of flavor. I usually just use salt, pepper, and garlic powder. Feel free to add any extra spices you like, though.
- Citrus Tahini Sauce – The tahini dressing is made using tahini, orange and lemon juice + zest, maple syrup, garlic, salt and water. You could also use your favorite vinaigrette.
- Chickpeas – I like to use a mild-flavored bean for this recipe, like chickpeas or white beans but any kind of beans will work. You could also serve with tofu.
- Quinoa – I like to serve my veggies over quinoa, but any grain would work. You could even use cauliflower rice if you prefer.
How To Make Easy Roasted Vegetable Bowls
- Pre-heat oven to 425 degrees F. Add all of your diced vegetables to an extra large sheet pan and drizzle them with olive oil. Add garlic powder, salt and pepper (and any other seasonings you may want) and use your hands to toss everything together until vegetables are fully coated and arrange them in a single layer on the baking sheet.
- Place veggies in the oven and roast until fork tender and beginning to caramelize, about 30-35 minutes, flipping once. Remove from the oven and let cool for a couple of minutes.
- Make the tahini sauce while the vegetables are roasting. Add all sauce ingredients, except for the water, to a medium-sized bowl, or jar, and mix until combined. Once the sauce gets thick, add a couple Tablespoons of water at a time and mix until desired thickness is reached. You could also add in extra citrus juice instead of water, if you like.
- Assemble your bowls. To each one, add about 3/4 cup quinoa, 1/2 cup chickpeas, and 1/4 of the roasted veggies. Drizzle with the desired amount of dressing and add extra salt or fresh herbs, to your liking.
Rainbow Colored Vegetables
- Red – Tomato, red pepper, cooked beets
- Orange – Orange bell pepper, carrot, cooked butternut squash or sweet potato
- Yellow – Corn, yellow pepper, pineapple, yellow squash
- Green – Broccoli, green pepper, green onion, zucchini, jalapeño, spinach
- Blue, Indigo, Violet – Kalamata olives, purple onion, cooked purple potatoes, eggplant, purple cabbage, radicchio
Recipe Frequently Asked Questions
- Is this recipe gluten-free? Yes, just make sure to use a gluten-free grain, like quinoa, for the base.
- Are these bowls vegan? Yes!
- Can this recipe be used for meal prep? Yes, this recipe is great for meal prep. Equally portion out all the ingredients into meal-prep containers and reheat in the microwave or in a pan on the stovetop.
- How long do leftovers last? Leftovers should last about 4-5 days if stored in an airtight container.
Have a question I didn’t answer? Ask me in the comments below, and I will get back to you ASAP.
Looking For More Veggie Filled Recipes?
Vegetarian Sheet Pan Dinner with BBQ Tahini Sauce
Roasted Vegetable Pasta with Parmesan
Roasted Brussels Sprout Bowls with Creamy Honey Mustard
Roasted Vegetable Hummus Wraps
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Roasted Rainbow Veggie Bowls
- Total Time: 55 minutes
- Yield: 4-6 1x
- Diet: Vegan
Description
If you’re looking to add more vegetables into your diet this year, these easy Roasted Rainbow Veggie Bowls with Citrus Tahini Sauce are the perfect way! These healthy, plant based bowls are customizable to your taste and great served with, protein packed, quinoa and chickpeas. The citrus tahini dressing brightens everything up adds creaminess.
Ingredients
- 7–8 cups diced rainbow colored vegetables of choice OR
- 1 large red bell pepper, diced
- 1 1/2 cups diced butternut squash, I like to use frozen
- 1/2 cup diced carrot
- 1 large yellow bell pepper, diced
- 1 cup small broccoli florets
- 1 cup quartered brussels sprouts
- 1 cup diced rutabaga
- 1/2 small red onion, diced
- 3 tablespoons olive oil, or oil of choice
- 1 1/2 teaspoons salt
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 2 cups chickpeas
- Quinoa for serving, or other grain of choice
- Fresh herbs for garnish
Citrus Tahini Sauce
- 1/2 cup tahini
- 3 tablespoons fresh lemon juice
- 4 tablespoons fresh orange juice
- 1/2 teaspoon lemon zest
- 1/2 teaspoon orange zest
- 1–2 clove garlic, minced
- 1 teaspoon pure maple syrup
- 3–6 tablespoons water, depending on how thick you would like the dressing
- 1/2 teaspoon salt, or more if needed
Instructions
- Pre-heat oven to 425 degrees F. Add all of your diced vegetables to an extra large sheet pan and drizzle them with olive oil. Add garlic powder, salt and pepper (and any other seasonings you may want) and use your hands to toss everything together until vegetables are fully coated and arrange them in a single layer on the baking sheet.
- Place veggies in the oven and roast until fork tender and beginning to caramelize, about 30-35 minutes, flipping once. Remove from the oven and let cool for a couple of minutes.
- Make the tahini sauce while the vegetables are roasting. Add all sauce ingredients, except for the water, to a medium sized bowl, or jar, and mix until combined. Once the sauce gets thick, add a couple tablespoons of water at a time and mix until desired thickness is reached. You could also add in extra citrus juice instead of water, if you like.
- Assemble you’re bowls. To each one, add about 3/4 cup quinoa, 1/2 cup chickpeas and 1/4 of the roasted veggies. Drizzle with desired amount of dressing and add extra salt or fresh herbs, if desired.
Notes
This recipe requires about 7-8 cups of chopped vegetables. You don’t have to use the same exact ones that I used. I have listed the types and measurements of exactly what I used in the recipe above, but you can certainly change it up.
- Prep Time: 20 mins
- Cook Time: 35 mins
- Category: Dinner, vegan
- Method: Oven, Stovetop
- Cuisine: American
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