Name: Amazing Roasted Veggie Rainbow Bowl
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Mediterranean
Ingredients: 1 medium sweet potato, diced; 1 red bell pepper, chopped; 1 1/2 cups broccoli florets; 1/2 red onion, sliced; 1 cup cherry tomatoes; 2 tbsp olive oil; Salt and pepper, to taste; 1/2 tsp garlic powder or smoked paprika (optional); 1 cup cooked quinoa, rice, or couscous; 1 avocado, sliced; 2–3 tbsp hummus or tahini dressing; Fresh herbs (parsley or cilantro, optional)

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This Amazing Roasted Veggie Rainbow Bowl is one of my go-to meals when I want something wholesome, colorful, and deeply satisfying. With a variety of roasted vegetables, grains, and a creamy dressing, it’s a bowl that’s just as nourishing as it is beautiful.

Why You’ll Love This Recipe

I love this recipe because it’s healthy without feeling like a sacrifice. Each bite is packed with flavor thanks to the caramelized edges of roasted veggies, and it’s endlessly customizable. Whether I use quinoa, rice, or greens as my base, this bowl always leaves me full and energized. Amazing Roasted Veggie Rainbow Bowl

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Sweet potatoes
Red bell pepper
Broccoli florets
Red onion
Cherry tomatoes
Olive oil
Salt and pepper
Garlic powder or smoked paprika (optional)
Cooked quinoa, rice, or couscous (for the base)
Avocado (sliced)
Hummus or tahini dressing (for serving)
Fresh herbs like parsley or cilantro (optional)

Directions

I preheat the oven to 400°F (200°C) and line a large baking sheet with parchment paper.
I chop all the vegetables into similar-sized pieces and toss them in olive oil, salt, pepper, and any optional seasonings I like.
I spread them out on the sheet in a single layer and roast for 25–30 minutes, flipping halfway through.
While the vegetables roast, I prepare the base—usually quinoa or rice—and slice the avocado.
I assemble the bowls by layering the grains, roasted veggies, avocado, and a generous scoop of hummus or drizzle of tahini.
I garnish with fresh herbs if I have them and serve warm or at room temperature.

Servings and timing

This recipe serves 2–3 people.
Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes

Variations

I sometimes add chickpeas or tofu for extra protein.
I swap out vegetables depending on what’s in season—zucchini, Brussels sprouts, and cauliflower are great additions.
I use a lemon-tahini dressing or green goddess dressing for different flavor profiles.
I top with nuts or seeds for crunch—like pumpkin seeds or slivered almonds.

storage/reheating

I store leftovers in the fridge for up to 4 days. I keep the base, veggies, and toppings in separate containers for best freshness. To reheat, I warm the veggies and grains in the microwave or oven and assemble fresh with avocado and dressing. Amazing Roasted Veggie Rainbow Bowl

FAQs

Can I make this bowl ahead of time?

Yes, I often roast the veggies and prep the grains in advance. I assemble everything fresh when I’m ready to eat.

What’s the best grain for the base?

I love using quinoa for its protein content, but brown rice, couscous, farro, or even leafy greens all work well.

How do I keep the veggies from getting soggy?

I spread them out in a single layer and don’t overcrowd the baking sheet. That helps them roast instead of steam.

Can I serve this cold?

Absolutely. It’s just as delicious served chilled, especially in the warmer months.

Is this bowl vegan?

Yes, as long as I use plant-based toppings like tahini or hummus and no dairy-based dressings.

Conclusion

This Roasted Veggie Rainbow Bowl is everything I want in a feel-good meal—warm, vibrant, and bursting with flavor. I love how easy it is to prep and how flexible it is with whatever ingredients I have on hand. It’s become a regular in my rotation and never disappoints.