Best Quick Roasted Veggie Bowl Recipe By Tasty Recipes

ONE-PAN ROASTED VEGGIE SALAD BOWL RECIPE BY TASTY

One-pan Roasted Veggie Salad Bowl Recipe by Tasty image

Here's what you need: medium sweet potato, cauliflower florets, brussels sprouts, olive oil, salt, pepper, garlic powder, mixed greens

Provided by Tiffany Lo

Categories Dinner

Yield 4 servings

Number Of Ingredients 8

Ingredients

1 medium sweet potato, peeled and cubed
14 oz cauliflower florets
8 oz brussels sprouts, halved
3 tablespoons olive oil
salt, to taste
pepper, to taste
1 teaspoon garlic powder
5 oz mixed greens

Steps:

Preheat oven to 400°F (200°C).
Add sweet potatoes, cauliflower, and Brussels sprouts to a baking tray.
Sprinkle with olive oil, salt, pepper, and garlic powder. Mix until well coated.
Bake for 25-30 minutes.
Serve with mixed greens now or refrigerate in airtight container up to 3-5 days.
Enjoy!

Nutrition Facts : Calories 201 calories, Carbohydrate 24 grams, Fat 10 grams, Fiber 6 grams, Protein 4 grams, Sugar 7 grams

QUICK-ROASTED VEGGIE BOWL RECIPE BY TASTY

Quick-Roasted Veggie Bowl Recipe by Tasty image

Here's what you need: farro, water, Private Selection Petite Medley Potatoes, carrot, olive oil, garlic powder, kosher salt, pepper, broccoli floret, olive oil, dried thyme, dried oregano, garlic, kosher salt, pepper, extra firm tofu, canned chickpea, olive oil, kosher salt, paprika, chili powder, tahini, water, olive oil, lemon juice, kosher salt

Provided by Rachel Gaewski

Categories Dinner

Yield 4 servings

Number Of Ingredients 26

Ingredients

1 ½ cups farro, soaked for 30 min
3 cups water
3 cups Private Selection Petite Medley Potatoes
1 cup carrot, sliced
olive oil, to taste
garlic powder, to taste
kosher salt, to taste
pepper, to taste
1 cup broccoli floret
2 tablespoons olive oil
½ teaspoon dried thyme
½ teaspoon dried oregano
1 clove garlic, grated
kosher salt, to taste
pepper, to taste
1 cup extra firm tofu, pressed and cubed
1 cup canned chickpea, drained and rinsed
olive oil, to taste
kosher salt, to taste
¼ teaspoon paprika
¼ teaspoon chili powder
½ cup tahini
¼ cup water
1 tablespoon olive oil
1 tablespoon lemon juice
¼ teaspoon kosher salt

Steps:

Preheat the oven to 375°F (190°C)
Make the farro: In a medium pot, combine the farro and water, then bring to a boil over high heat. Reduce the heat to low, cover, and simmer for 20-25 minutes, until the water is absorbed and the farro is tender.
Make the roasted veggies: Cut the potatoes in half. Arrange on half of a baking sheet and spread the carrots on the other half. Drizzle with olive oil, then season with the garlic powder, salt, and pepper. Toss until well coated.
Bake for 10 minutes.
Remove the baking sheet from the oven and add the broccoli. Drizzle with olive oil and season with salt, garlic powder, and pepper. Bake for another 15-20 minutes, until all of the veggies are fork tender.
Make the marinated tofu: In a small bowl, combine the olive oil, thyme, oregano, garlic, salt, and pepper. Add the tofu and stir until well coated. Set aside for 10 minutes.
Spread out the tofu on half of a baking sheet. Bake for 20 minutes, then remove from oven and flip.
Make the roasted chickpeas: Add the chickpeas to the other side of the baking sheet with the tofu. Drizzle with olive oil and season with salt, paprika, and chili powder. Toss until well coated.
Bake for another 15 minutes, until the chickpeas are crispy.
Make the lemon tahini dressing: In a liquid measuring cup, combine the tahini, water, olive oil, lemon juice, and salt and whisk until well combined.
To assemble the grain bowl, top the farro with the roasted veggies, tofu, and chickpeas. Drizzle with the tahini dressing.
Enjoy!