Roasted Vegetable Salad Bowl Recipes

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ROASTED RAINBOW VEGETABLE BOWL (30 MINUTES!)



Roasted Rainbow Vegetable Bowl (30 Minutes!) image

Healthy, easy, and delicious roasted vegetable bowl with tahini dressing and hemp seeds! The perfect 30-minute plant-based meal for any time of the day!

Provided by Minimalist Baker

Categories     Entree

Time 30m

Number Of Ingredients 16

3-4 medium red or yellow baby potatoes ((sliced into 1/4-inch rounds))
1/2 large sweet potato ((skin on // sliced into 1/4-inch rounds))
2 large carrots ((halved and thinly sliced))
1 medium beet ((sliced into 1/8-inch rounds))
4 medium radishes ((halved, or quartered if large))
2 Tbsp avocado or melted coconut oil
1 tsp curry powder ((divided))
1/2 tsp sea salt ((divided))
1 cup cabbage ((thinly sliced))
1 medium red pepper ((thinly sliced))
1 cup broccolini ((roughly chopped))
2 cups chopped collard greens or kale ((organic when possible))
1 medium lemon ((juiced // ~3 Tbsp or 45 ml as original recipe is written // divided))
2 Tbsp tahini ((divided))
2 Tbsp hemp seeds ((divided))
1/2 medium avocado ((divided // optional))

Steps:

  • Preheat oven to 400 degrees F (204 C) and line two baking sheets with parchment paper (or more baking sheets if increasing batch size).
  • To one baking sheet, add the potatoes, sweet potatoes, carrots, beets, and radishes and drizzle with half of the oil (or water), curry powder, and sea salt (as original recipe is written- 1 Tbsp (15 ml) oil (or water), 1/2 tsp curry powder, and 1/4 tsp sea salt). Toss to combine. Bake for a total of 20-25 minutes or until golden brown and tender.
  • To the second baking sheet, add the cabbage, bell pepper, and broccolini. Drizzle with with the remaining half of the oil (or water), curry powder, and sea salt (as original recipe is written- 1 Tbsp (15 ml) oil (or water), 1/2 tsp curry powder, and 1/4 tsp sea salt). Toss to combine.
  • When the potatoes/carrots hit the 10-minute mark, add the second pan to the oven and bake for a total of 15-20 minutes. In the last 5 minutes of baking, add the collard greens or kale to either pan and roast until tender and bright green.
  • To serve, divide vegetables between serving plates and garnish with avocado (optional) and season with lemon juice, tahini, hemp seeds, and another pinch of sea salt (optional). You could also garnish with any fresh herbs you have!
  • Best when fresh. Store leftovers covered in the refrigerator for 3-4 days. Reheat in a 350-degree F (176 C) oven or on the stovetop over medium heat until hot.

Nutrition Facts : ServingSize 1 serving, Calories 519 kcal, Carbohydrate 59.2 g, Protein 13.2 g, Fat 28.4 g, SaturatedFat 14.5 g, Sodium 518 mg, Fiber 12.5 g, Sugar 13.7 g

ROASTED VEGETABLE SALAD



Roasted Vegetable Salad image

For even more flavor, mix field greens and crisp, crumbled bacon into this appealing veggie salad. Or whisk a tablespoon of honey into the dressing. Guests will love it! -Laura McAllister, Morganton, North Carolina

Provided by Taste of Home

Categories     Lunch

Time 50m

Yield 12 servings (2/3 cup each).

Number Of Ingredients 18

1 pound small red potatoes, quartered
2 medium ears sweet corn, halved
1/2 pound baby portobello mushrooms, halved
1 medium sweet red pepper, cut into strips
2 medium leeks (white portion only), cut into 2-inch lengths
1/4 cup plus 2 tablespoons olive oil, divided
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 pound fresh asparagus, cut into 2-inch lengths
2 garlic cloves, minced
1/2 teaspoon crushed red pepper flakes
2 cups cubed French bread
10 cherry tomatoes, halved
1 cup (4 ounces) crumbled feta cheese
1 cup thinly sliced fresh basil leaves
DRESSING:
1/3 cup olive oil
1/4 cup red wine vinegar

Steps:

  • Preheat oven to 425°. In a large bowl, combine the first 5 ingredients. Drizzle with 1/4 cup oil; sprinkle with salt and pepper and toss to coat. Place in 2 greased 15x10x1-in. baking pans. Bake 20-25 minutes or until potatoes are tender., Meanwhile, in a large skillet, saute asparagus in remaining oil until tender. Add garlic and pepper flakes; cook 1 minute longer., Cut corn from cobs; place in a large bowl. Stir in the bread, tomatoes, cheese, basil, asparagus and roasted vegetable mixture. For dressing, combine oil and vinegar; drizzle over mixture and toss to coat.

Nutrition Facts : Calories 210 calories, Fat 14g fat (3g saturated fat), Cholesterol 5mg cholesterol, Sodium 239mg sodium, Carbohydrate 17g carbohydrate (3g sugars, Fiber 3g fiber), Protein 5g protein.

ROASTED VEGETABLE HARVEST SALAD BOWL RECIPE



Roasted Vegetable Harvest Salad Bowl Recipe image

This Roasted Vegetable Harvest Salad Bowl it's a meal prep staple. Colorful, hearty, full of roasted vegetables and flavor.

Provided by Lindsey Bomgren, Nourish Move Love

Categories     Salad, Vegetable Bowl

Time 35m

Yield 1 bowl

Number Of Ingredients 6

2 c Raw Greens
½ c Cubed Butternut Squash or Sweet Potato
3-5 Medium Rainbow Carrots
½ c Broccoli {or 3-5 Baby Broccoli}
¼ c Hummus
2-3 tbsp Avocado Oil

Steps:

  • Preheat oven to 350 degrees.
  • Add raw greens to salad bowl or meal prep container and set aside.
  • Place remaining veggies {squash/sweet potatoes, carrots, broccoli, or other vegetables of choice} on a sheet pan and drizzle with avocado oil. Feel free to add minced garlic + additional seasonings if you'd like.
  • Roast vegetables at 350 degrees for 25-30 minutes. Until golden + slightly soft.
  • Add roasted vegetables to bed of raw greens, drizzle with additional avocado oil or dressing of choice.
  • Feel free to add additional toppings like hummus, protein, nuts or ect.
  • Eat immediately as a warm salad, or store in the fridge overnight as a meal prep salad bowl.

ROASTED VEGETABLE-STEAK SALAD



Roasted Vegetable-Steak Salad image

Provided by Food Network Kitchen

Time 35m

Yield 4 servings

Number Of Ingredients 12

8 ounces green beans, trimmed
1 small red onion, thinly sliced
4 carrots, thinly sliced
2 small russet potatoes, thinly sliced
2 tablespoons extra-virgin olive oil
11/2 tablespoons whole-grain mustard
Kosher salt and freshly ground pepper
1 pound sirloin steak (about 1/2 inch thick), trimmed of excess fat
1 teaspoon Italian seasoning
1/4 cup red wine vinegar
1 head romaine lettuce, thinly sliced
3 heads Belgian endive, thinly sliced

Steps:

  • Preheat the oven to 400 degrees F. Place the green beans and onion on 1 baking sheet and the carrots and potatoes on another; toss each with 1/2 tablespoon olive oil and 1/2 tablespoon mustard. Season with salt and pepper. Roast until tender and crisp, about 12 minutes for the beans and onion, and about 20 minutes for the carrots and potatoes.
  • Sprinkle the steak with the Italian seasoning and 1/4 teaspoon each salt and pepper. Heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Add the steak; cook 3 to 4 minutes per side for medium rare. Transfer to a cutting board and let rest 5 minutes.
  • Let the skillet cool slightly, then add the vinegar, the remaining 1/2 tablespoon mustard and 1/4 teaspoon salt. Cook over medium heat, scraping up any browned bits, about 1 minute.
  • Toss the romaine and endive with the roasted vegetables and all but 1 tablespoon of the vinegar mixture in a large bowl. Slice the steak; serve over the salad. Drizzle with the reserved vinegar mixture.

Nutrition Facts : Calories 340 calorie, Fat 12 grams, SaturatedFat 3 grams, Cholesterol 46 milligrams, Sodium 735 milligrams, Carbohydrate 30 grams, Fiber 7 grams, Protein 30 grams

ROASTED VEGGIE SALAD WITH MAPLE BALSAMIC VINAIGRETTE RECIPE BY TASTY



Roasted Veggie Salad With Maple Balsamic Vinaigrette Recipe by Tasty image

Here's what you need: bell pepper, sweet potato, brussels sprouts, red onion, fresh oregano, salt, pepper, olive oil, spinach, feta cheese, olive oil, balsamic vinaigrette, maple syrup

Provided by Merle O'Neal

Categories     Lunch

Yield 4 servings

Number Of Ingredients 13

1 bell pepper, chopped
1 lb sweet potato, skinned and chopped
1 lb brussels sprouts, halved
1 red onion, sliced
1 teaspoon fresh oregano
1 teaspoon salt
1 teaspoon pepper
3 tablespoons olive oil
1 cup spinach, for salad base
1 tablespoon feta cheese, to garnish
3 tablespoons olive oil
2 tablespoons balsamic vinaigrette
1 teaspoon maple syrup

Steps:

  • Preheat oven to 400ºF (200ºC).
  • Combine all vegetables (except spinach) in large bowl and stir.
  • Add salt, pepper, oregano, and olive oil for the salad and stir.
  • Spread vegetables on baking sheet and bake for 40 minutes.
  • To prepare the dressing, combine olive oil, balsamic vinaigrette, and maple syrup in a small bowl and stir until well-combined.
  • In a bowl, add spinach and any other greens you prefer. Sprinkle roasted vegetables and feta cheese over the top.
  • Drizzle dressing over salad.
  • Enjoy!

Nutrition Facts : Calories 379 calories, Carbohydrate 36 grams, Fat 24 grams, Fiber 6 grams, Protein 6 grams, Sugar 13 grams

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

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

ROASTED VEGGIE BUDDHA BOWL



Roasted Veggie Buddha Bowl image

Roasted veggies and sauteed tempeh are piled on top of bulgur and drizzled with an orange-curry vinaigrette. Also delicious with chicken or shrimp instead of tempeh.

Provided by France C

Categories     Salad     Grains

Time 1h7m

Yield 2

Number Of Ingredients 18

1 cup water
½ cup bulgur
1 sweet potato, peeled and cut into 1-inch cubes
4 teaspoons olive oil, divided
salt and ground black pepper to taste
½ pound fennel bulb, trimmed and cut into 1-inch cubes
1 small red onion, cut into 1-inch pieces
1 red bell pepper, cut into 1-inch strips
1 (8 ounce) package tempeh, cut into 1-inch pieces
½ teaspoon curry powder
2 teaspoons coconut oil
¼ cup fresh squeezed orange juice
2 tablespoons olive oil
2 teaspoons red wine vinegar
½ teaspoon curry powder
¼ teaspoon salt
¼ teaspoon ground black pepper
2 tablespoons raw pumpkin seeds (pepitas)

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
  • Bring water and bulgur to a boil in a saucepan; cover and reduce heat to medium-low. Simmer until water is absorbed and bulgur is soft, about 12 minutes. Keep warm.
  • Place sweet potato in a bowl and drizzle 1 teaspoon olive oil over it; season with salt and pepper. Toss to coat. Transfer sweet potato to the prepared baking sheet, placing in 1 row. Place fennel in the same bowl, add 1 teaspoon olive oil, and season with salt and pepper. Toss to coat and place fennel next to sweet potato, keeping each separate.
  • Roast in the preheated oven for 10 minutes. Place red onion in the same bowl; add 1 teaspoon olive oil, and season with salt and pepper. Toss to coat and place on the baking sheet with sweet potato and fennel, keeping them separate. Place red bell pepper in the same bowl; add 1 teaspoon olive oil, and season with salt and pepper. Toss to coat and place on the baking sheet next to the onion.
  • Roast in the oven until all the vegetables are cooked to desired doneness, 10 to 15 minutes.
  • Place tempeh in a bowl and season with 1/2 teaspoon curry powder, tossing to coat.
  • Heat coconut oil in a skillet over medium-high heat; saute tempeh, turning occasionally, until all sides are evenly browned, about 10 minutes.
  • Whisk orange juice, 2 tablespoons olive oil, red wine vinegar, 1/2 teaspoon curry powder, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a small bowl until dressing is smooth.
  • Divide bulgur between 2 bowls. Place half of sweet potato, fennel, red onion, and red bell pepper around bulgur; top each with 1 tablespoon pumpkin seeds. Drizzle dressing over each bowl.

Nutrition Facts : Calories 834.5 calories, Carbohydrate 86.7 g, Fat 44.8 g, Fiber 16.8 g, Protein 32.2 g, SaturatedFat 10.5 g, Sodium 531.7 mg, Sugar 12.9 g

ROASTED-VEGETABLE AND BROWN-RICE BOWLS



Roasted-Vegetable and Brown-Rice Bowls image

Need a balanced, heart-healthy, plant-based meal? This weeknight dinner recipe checks all the boxes. It calls for ready-to-eat brown rice that can be found at the grocery store and uses quick-roasting vegetables like broccoli and eggplant.

Provided by Greg Lofts

Categories     Salad Recipes

Time 40m

Number Of Ingredients 11

1 sweet potato (12 ounces), cut into 1/4-inch rounds
1 small eggplant (8 ounces), cut into 1/4-inch half-moons
8 ounces broccoli florets (from 1 head)
6 tablespoons extra-virgin olive oil, divided
Kosher salt and freshly ground pepper
2 packages (each 8.8 ounces) ready-to-eat brown rice (3 cups)
1 bunch scallions (7 to 9), chopped, dark-green tops reserved
2 cloves garlic, minced (2 teaspoons)
1/3 cup tahini
1 teaspoon grated lime zest, plus 3 tablespoons fresh juice
Pomegranate arils and toasted sesame seeds, for serving

Steps:

  • Preheat oven to 375°F. On a rimmed baking sheet, toss sweet potato, eggplant, and broccoli with 3 tablespoons oil; season with salt and pepper and spread in a single layer. Roast, stirring halfway through, until tender and golden in places, about 30 minutes.
  • Heat a large skillet over medium-high. Swirl in 1 tablespoon oil. Add rice, scallion whites and light greens, and garlic; season. Cook, stirring occasionally, until rice is warmed through and has a nutty aroma, 4 to 5 minutes.
  • Whisk together tahini, lime zest and juice, remaining 2 tablespoons oil, and 3 to 4 tablespoons water to reach desired consistency; season. Serve roasted vegetables over rice mixture, drizzle with tahini dressing, and top with pomegranate arils, reserved scallion tops, and sesame seeds.

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From eggs.ca


ROASTED VEGETABLES | RECIPETIN EATS
2021-07-19 Preheat oven to 200°C / 390°F (180°C fan). Onion – Toss onion in one bowl with 1 tablespoon oil, and a pinch of the salt and pepper. Set aside – we add these later. Other vegetables – Put all other vegetables, thyme and garlic in a separate bowl. Tear sage leaves and stems with hands, add into bowl.
From recipetineats.com


ROASTED VEGETABLE BOWL RECIPE - BBC FOOD
Roast for 18–20 minutes, or until tender and lightly browned. In a bowl, mix the paprika with the remaining tablespoon oil. Add the chickpeas and toss well. Take the baking tray out of the oven ...
From bbc.co.uk


ROASTED VEGGIE BUDDHA BOWLS WITH YUM SAUCE | LIVE EAT LEARN
2021-02-04 Yum Sauce: Blend together yum sauce real quick ( recipe here – 5 minutes to make). Sweet Potatoes: Preheat oven to 400°F (204°C). Toss chopped sweet potato with all Sweet Potato ingredients to evenly coat. Arrange in a single layer on half of a parchment paper-lined baking sheet. Chickpeas: Pat chickpeas dry with paper towels then toss with ...
From liveeatlearn.com


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