Healthy, easy, & delicious! A Rainbow Roasted Veggie Bowl is the perfect weeknight dinner with hummus dressing. Gluten free, vegetarian, + allergy free.
No matter if you call them buddha bowls, bliss bowls, energy bowls, or goddess bowls, this Rainbow Roasted Veggie Bowl is sure to please!
These meals are on constant rotation in my kitchen. I love the no rules approach to this dinner. It can be simplified down to a few things: Veggies, grains, protein, and a sauce. Easy peasy!
Free From: wheat, gluten, dairy, casein, eggs, soy, peanuts, tree nuts, coconut, fish, shellfish, crustaceans, mollusks, celery, corn, sesame, mustard, lupin, sulfites, and more
The theme of this bowl is rainbow roasted veggies. I love roasting my vegetables in the winter, not only to help in digestion for max nutrition, but also because a big bowl of warm roasted veggies just fills you up, heart and belly.
Pro Tip! If you are short on time don’t be afraid to use pre-chopped and seasoned vegetables. Bags of frozen veggies work just as well in this meal. No shame in the dinner game!
How to Make a Rainbow Roasted Veggie Bowl
Start with roasting your vegetables. Like I mentioned, there are no hard and fast rules to meals like this, so use what you have in your kitchen! This bowl started with some sweet potatoes, beets, and two types of carrots: Orange and white! Give them a toss in some light olive oil, a sprinkle of sea salt, and pop it in the oven for 30 minutes at 400F.
While the veggies are roasting, make your favorite grain. White rice, brown rice, quinoa, cous cous, any and all of these are fantastic grains. My go-to is always brown rice for the nutty flavor.
Just before the veggies are done roasting, time to prep the kale and other fresh veggies you want to finish off your bowl. Destem a bunch of kale and steam it on the stove with some garlic and lemon juice. You can also add any other steamed or fresh veggies to this meal. On this night, I also steamed some broccoli. Chop up and set aside other fresh vegetables, such as tomatoes, cucumbers, and avocados.
When the veggies are done, it’s time to make your bowl! Start with a scoop of grains, a big serving of the kale and broccoli, a double scoop of the roasted veggies, and top with any and all fresh veggies.
To make the hummus dressing, take ½ a cup of your favorite hummus (store bought or homemade) and thin with water and lemon juice. That’s it! Drizzle on top and enjoy.
Bonus: I also like to add feta cheese sometimes.
Allergy Variations for Roasted Veggie Bowl
What is perfect about this dinner is the variety you can achieve to make a meal perfect for your food needs. Here are some ideas to get you started:
Gluten free: Stick with grains like rice, quinoa, or buckwheat.
Dairy free: Don’t add any cheese on top.
Sesame free: Make sure you use a sesame free hummus. Other dressing options include: balsamic vinaigrette, or my Green Goddess Salad Dressing!
To make it AIP friendly: Swap the grains for extra servings of sweet potatoes. Add a spoonful of fermented foods like kimchi or saurkraut if you are not positive for gut dysbiosis or SIBO.
To make it Whole 30 Friendly: Swap the grains for extra servings of sweet potatoes or riced cauliflower. Make sure you use a balsamic vinaigrette in place of hummus.
Not looking for a vegetarian or vegan meal? Leftover roasted chicken works amazing in this meal! And of course, feta cheese tastes delicious when sprinkled on top.
Looking for more healthy recipes? Make sure you check these out!
Lemon Pasta Salad (gluten free, vegan, top 14 free)
Apple Cider Dressing (gluten free, vegan, top 14 free, paleo)
Green Goddess Dressing (Panera Copycat, gluten free, vegan, top 14 free)
Equipment
- mixing bowls
- mixing spoons
- measuring cups
- measuring spoons
- knife
- cutting boards
- baking sheet
- parchment paper
- cooking pots
Ingredients
Roasted Veggies
- 3 small beets, peeled and sliced
- 3-4 carrots, peeled and chopped
- 1 giant sweet potato
- 2 crowns of broccoli, washed and chopped
- 1 bunch of kale, stemmed and chopped
- 2 tbsp lemon juice
- 2` tbsp olive oil
- salt and pepper to taste
Hummus Dressing
- ½ cup hummus
- ⅓ cup water
- lemon juice to taste
Veggie Bowls
- 2 cups grains of choice rice, cous cous, quinoa, etc.
- 1 cup fresh veggies of choice avocado, cucumbers, tomatoes, etc.
- ½ cup cheese, optional
Instructions
- Preheat oven to 400°F / 205°C. Prepare a baking sheet with parchment paper for easy clean up.
- Wash and chop all your veggies. Place beets, carrots, and sweet potatoes on one baking sheet. Roast for about 30 minutes.
- De-stem kale and steam with garlic and lemon juice. Steam broccoli, or any other vegetables you are using.
- Make your grain according to directions.
- While the veggies are finishing roasting, make your hummus dressing. Simply combine all ingredients and stir together. You can make this dressing to the consistency that you prefer. If using balsamic vinegrette, you can skip this step!
- To plate up, scoop grains, roastsed vegetables, and fresh vegetables onto your plate or bowl. Drizzle with dressing of choice.
Notes
Nutrition
Did you make this recipe?
Please let me know how this turned out for you! Pop over to the Facebook Page to share your success or tag me over on Instagram with the hashtag #livingbeyondallergies I love to see your creations!
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