Roasted Veggie Bliss Bowls
These Roasted Veggie Bliss Bowls are a celebration of wholesome ingredients and Mediterranean-inspired flavors. Featuring caramelized oven-roasted vegetables, hearty grains, creamy avocado, and a tangy lemon-tahini dressing, this bowl is a balanced, comforting meal that’s both satisfying and energizing.
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 2
Ingredients
For the Roasted Vegetables:
1 small sweet potato, cubed
1 cup cauliflower florets
1 red bell pepper, chopped
1 zucchini, sliced
1 red onion, cut into wedges
2 tbsp olive oil
½ tsp dried oregano
½ tsp smoked paprika
½ tsp garlic powder
Salt and black pepper, to taste
For the Base:
1 cup cooked quinoa, brown rice, or farro
1 cup baby spinach or arugula
For the Toppings:
½ avocado, sliced
2 tbsp hummus or Greek yogurt
1 tbsp toasted pumpkin seeds (pepitas) or slivered almonds
1 tbsp crumbled feta cheese
Fresh parsley or cilantro, chopped
For the Lemon-Tahini Dressing:
2 tbsp tahini
1½ tbsp lemon juice
1 tsp honey or maple syrup
1 tbsp warm water
Salt, to taste
Instructions
1. Roast the Vegetables
Preheat oven to 200°C (400°F).
Line a large baking sheet with parchment paper.
Toss sweet potato, cauliflower, bell pepper, zucchini, and red onion with olive oil, oregano, paprika, garlic powder, salt, and pepper.
Spread evenly in a single layer.
Roast for 20–25 minutes, stirring halfway through, until golden and tender.
2. Prepare the Dressing
In a small bowl, whisk together tahini, lemon juice, honey (or maple syrup), and a pinch of salt.
Add warm water gradually until smooth and pourable.
3. Assemble the Bliss Bowls
Divide cooked quinoa (or chosen grain) between two bowls.
Add a handful of fresh spinach or arugula.
Top with roasted vegetables.
Add avocado slices, a dollop of hummus or Greek yogurt, and sprinkle with seeds and feta.
Drizzle generously with lemon-tahini dressing.
Garnish with chopped parsley or cilantro.
Notes & Tips
For protein: Add chickpeas, grilled chicken, or baked tofu for an extra boost.
Meal prep tip: Store roasted veggies and dressing separately; assemble fresh before eating.
Flavor twist: Add a pinch of cumin or coriander to the roasted veggies for deeper Mediterranean notes.
Make it vegan: Use maple syrup instead of honey and skip the feta.
Frequently Asked Questions
Q: Can I use other vegetables?
Yes! Try Brussels sprouts, carrots, mushrooms, or eggplant — they roast beautifully.
Q: Can I make this cold?
Absolutely! It’s delicious as a cold lunch bowl with chilled roasted veggies and dressing.
Q: What grain works best?
Quinoa offers lightness and protein, but farro or brown rice gives a more hearty texture.
Nutritional Information
Calories: ~480 kcal
Protein: 14g
Carbohydrates: 52g
Fat: 24g
Fiber: 10g