My favorite Roasted Veggie Bowl is made with colorful vegetables and chickpeas, served with quinoa (or grain of choice), and topped with a creamy lemon cannellini sauce. It’s healthy, hearty, and easy to make!
When craving a vibrant, feel-good meal that’s both healthy and bursting with flavor, this roasted veggie bowl always hits the mark. I’ve been making this simple recipe for years and still love it as much as ever!
Table of Contentsshow Why We Love This Recipe! How To Make Roasted Veggie Bowl Ingredient Swaps Serving Suggestions More Healthy Bowl recipes! ROASTED VEGGIE BOWL + LEMON CANNELLINI SAUCE RECIPEWhy We Love This Recipe!
- Hearty: It’s packed with tender, caramelized veggies, crunchy chickpeas, and a delicious, savory, citrusy sauce that will leave you satisfied and energized.
- Easy to customize: The vegetables can easily be swapped, and you don’t need to use all of the ones listed in the recipe, three or four would be just fine. See below for swaps!
- Healthy: It’s well-balanced, full of plant-based protein and fiber, low in fat, and has plenty of essential nutrients needed to maintain a healthy diet. See the nutrition label below!
It’s a perfect, quick, and easy weeknight dinner or satisfying lunch!
How To Make Roasted Veggie Bowl
It all starts with prepping and roasting the vegetables!
Add the sweet potatoes, Brussels sprouts, broccoli, carrots, onion, and chickpeas to a prepared rimmed baking sheet. Drizzle with olive oil and toss to coat.
Arrange the veggies in a single layer (as much as possible) and sprinkle with salt and pepper.
Place in the oven and roast until tender and lightly browned, about 30 – 40 minutes, mixing once halfway through.
Next, on to the sauce while the veggies are roasting away!
Add the white beans, garlic, nutritional yeast, herbs, salt, lemon, and broth to the bowl of your food processor/blender and process until smooth. Add extra broth as needed to thin.
Place the sauce in a small saucepan and heat over low heat, uncovered, until warm, stirring occasionally.
Once ready, plate your serving bowls with vegetables and the grain of your choice and top with the savory lemon cannellini sauce.
It’s seriously so easy and a 100% healthy and satisfying meal!
Ingredient Swaps
For the vegetables:
- Use red or gold potatoes in place of sweet potatoes.
- Switch it up with butternut squash, pumpkin, or any other winter squash you might like.
- You may like to add earthiness with cubed beets.
- Try cauliflower florets in place of broccoli.
For the sauce:
- Try this yummy lemon Tahini Sauce
- For spicy, this Sriracha Cashew Cream Sauce is fantastic.
Serving Suggestions
This veggie bowl is great just as it is, but it never hurts to add diced avocado for healthy fats and extra creaminess. Add a pop of fresh color and herbaceousness with chopped parsley.
Also, a sprinkle of pepitas would add texture and crunch. For a dose of healthy omegas, try topping with a sprinkle of hemp hearts.
More Healthy Bowl recipes!
- Roasted Nourish Bowl
- Healthy Barley Bowl
- Roasted Cauliflower & Sweet Potato Nourish Bowl
- Roasted Cauliflower + Chickpea + Golden Beet Salad
- Orange Roasted Tempeh & Asparagus
If you try this veggie bowl recipe, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.
PrintROASTED VEGGIE BOWL + LEMON CANNELLINI SAUCE RECIPE
Print Recipe5 Stars 4 Stars 3 Stars 2 Stars 1 Star
5 from 5 reviews
Roasted Vegetable Bowl with chickpeas and creamy lemon bean sauce is an easy-to-make meal that’s hearty and healthy! It’s full of protein and fiber and a well-balanced vegan recipe!
- Author: Julie | The Simple Veganista
- Prep Time: 15 min
- Cook Time: 30 min
- Total Time: 45 minutes
- Yield: Seves 4 generously 1x
- Category: Entree
- Method: puree, roast
- Cuisine: Vegan
Ingredients
Scale 1x2x3x
- 1 large sweet potato (about 2 cups), cut into 1-inch cubes
- 2 cups broccoli florets
- 2 large carrots (about 2 cups), sliced
- 2 cups Brussels sprouts, halved lengthwise
- 1 red onion, sliced (use your favorite onion or what you have on hand)
- 1 can (15 oz.) garbanzo beans (chickpeas), drained and rinsed
- 1 tablespoon olive oil
- mineral salt & fresh cracked pepper or lemon pepper, to taste
- 2 cups cooked quinoa or grain of choice (about 1/2 cup per person)
Lemon-Cannellini Sauce
- 2 cans (15 oz.) cannellini beans, drained and rinsed
- 2 – 4 tablespoons nutritional yeast
- 1 clove garlic, minced
- 3/4 – 1 cup vegetable broth (start low and add as needed)
- 1 good size lemon, juice of
- generous pinch of red pepper flakes (optional)
- 1/2 – 1 teaspoon mineral salt, or to taste
- 1 tablespoon fresh herbs – chopped basil, thyme, parsley, chives, sage, or tarragon (choose your favorite or what use what you have on hand)
Instructions
Preheat oven to 425 degrees F.
Roast: Line a rimmed baking sheet with Silpat, parchment paper, or grease lightly with neutral oil. Add vegetables to the roasting pan and toss to coat with olive oil. Arrange vegetables in a single layer (as much as possible) and sprinkle with salt and pepper to taste. Roast vegetables until tender and lightly browned, about 30 – 40 minutes, mixing once halfway through.
Sauce: Prepare your sauce by placing all the ingredients into your food processor/blender, and process until smooth. Add extra broth as needed to thin. Place sauce in a small saucepan and heat over low heat, uncovered, until warm, stirring occasionally. Makes about 3 cups.
Serve: Serve vegetables with a grain of choice and a nice helping of sauce over top.
Serves 4 generously.
Store: Leftovers can be stored in the refrigerator for 5 – 6 days. The sauce is freezer-friendly. Let thaw in the refrigerator overnight and reheat on the stovetop or microwave.
Notes
Herbs: You can use 1 – 2 teaspoons of dried herbs. Mix and match the herbs listed, equally up to 2 teaspoons. Also, try using a herb mix such as Italian seasoning, savory herb mix (salt-free), herbes de Provence, etc.
I love how easy this recipe is to swap ingredients. Here are a few options…
- Use red or gold potatoes in place of sweet potatoes.
- Switch it up with butternut squash, pumpkin, or any other winter squash you might like.
- You may like to add earthiness with cubed beets.
- Try cauliflower florets in place of broccoli.
Nightshade-free: Omit the red pepper flakes.
Nutritional information is calculated to include 2 tablespoons nutritional yeast, 1 tablespoon olive oil, and 1/2 cup quinoa per serving. Without the quinoa, each serving contains 318 calories, 6.4g fat, and 15.5g protein.
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Previous Previous3-Ingredient Almond Flour Peanut Butter CookiesNextContinue Homemade Sugar Scrub12 Comments
- Vegan S says: at
This is such a simple but really well-balanced roasted meal.
I like how the lemon brings brightness without making the chickpeas or vegetables feel too heavy, which is usually the issue with sheet-pan style dishes.It also feels like one of those recipes you can easily adjust depending on what’s in the fridge, which makes it practical for everyday cooking.
Reply - Rachel Steele says: at
I made this today for dinner, it was absolutely delicious. Will be making it regularly for sure & will definitely try it with beetroot next time! Thank you 😊
Reply - Jane H. says: at
I made the Lemon-Cannellini Sauce and it was absolutely fantastic! The flavor was amazing, it was so easy to make, and I loved how high in protein it is. The only issue I ran into is that cannellini beans give me some seriously stinky gas! 😅 (It’s like a full-on olfactory assault!).
I also tried the Sriracha Cashew Cream Sauce you recommended, and it was equally fantastic — plus, it solved my gas problem! But I really want to stick with the high-protein benefit of the bean sauce. Do you think Great Northern beans, navy beans, or black beans would work as substitutes in the Lemon-Cannellini Sauce? I’d love to keep the protein punch without the aromatic side effects! Thanks again for the great recipes!
Reply - Christin says: at
Super delicious! Thank you Julie for another fabulous meal. Xoxo.
Reply - Annie says: at
This was really good! I’ve been off the healthy-food train for awhile so inspiration on good veggie combinations was exactly what I needed. I forgot how amazing roasted brussel sprouts are!
Reply - Valerie says: at
This sauce sounds awesome! We have roasted veggies and a grain weekly and I am always looking for a new sauce! I'll have to try this!
Reply - Renard Moreau says: at
[ Smiles ] That is one impressive vegan recipe!
Reply - Carol says: at
This was delicious!
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