Description
This Roasted Veggie Spring Grain Bowl combines warm, roasted vegetables with fresh greens and a choice of flavorful dressings over a hearty base of cooked grains. It’s a vibrant, nourishing dish perfect for a wholesome lunch or light dinner, offering a wonderful balance of textures and bold spring flavors.
Ingredients
Scale
Grains & Base:
- 1 cup cooked farro, quinoa, or brown rice (or a mix of all three for texture!)
- 2 tbsp olive oil (for roasting veggies and drizzling)
- Salt & pepper, to taste
Roasted Veggies:
- 1 small sweet potato, diced
- 1 cup asparagus, cut into 2-inch pieces
- 1 cup carrots, sliced or halved
- ½ cup Brussels sprouts, halved
- 1 tbsp balsamic vinegar or lemon juice (optional)
- 1 tsp smoked paprika (or regular paprika)
- 1 tsp garlic powder
Fresh Veggie & Greens:
- 1 cup baby spinach or arugula (or both)
- ½ cucumber, sliced
- 1 avocado, sliced
Dressing (choose your flavor profile):
- Lemon Tahini Dressing:
2 tbsp tahini
1 tbsp lemon juice
1 tsp maple syrup
1–2 tbsp water (to thin it out)
Pinch of salt - Cilantro Lime Dressing:
2 tbsp olive oil
1 tbsp lime juice
1 tbsp chopped cilantro
1 tsp honey or agave syrup
Salt & pepper to taste
Optional Toppings:
- Crumbled feta cheese or goat cheese
- Toasted seeds (sunflower, pumpkin)
- Fresh herbs (basil, mint, parsley)
- Roasted chickpeas or nuts for added crunch
Instructions
- Preheat the oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and make cleanup easy.
- Roast the veggies: In a large bowl, toss the diced sweet potatoes, asparagus pieces, sliced carrots, and halved Brussels sprouts with olive oil, salt, pepper, smoked paprika, and garlic powder until evenly coated. Spread the vegetables in a single layer on the prepared baking sheet. Roast for 20 to 25 minutes, stirring halfway through, until the veggies are golden brown and tender. If desired, drizzle with balsamic vinegar or lemon juice immediately after roasting to boost flavor.
- Cook the grains: Meanwhile, cook your choice of grain (farro, quinoa, or brown rice) according to package instructions. Once cooked, fluff the grains with a fork to separate the grains for a light texture.
- Assemble the bowls: Evenly divide the cooked grains between two bowls. Layer on the roasted vegetables, then add fresh baby spinach or arugula, sliced cucumber, and avocado slices for vibrant freshness.
- Drizzle the dressing: Choose either the Lemon Tahini Dressing or the Cilantro Lime Dressing and spoon it generously over the assembled bowls to tie all flavors together.
- Add optional toppings: For extra texture and flavor, sprinkle on optional toppings such as crumbled feta or goat cheese, toasted seeds, fresh herbs, or roasted chickpeas and nuts.
- Enjoy: Serve immediately while warm and fresh for a wholesome and invigorating meal.
Notes
- This bowl is highly customizable—swap in your favorite seasonal vegetables or grains.
- For a vegan option, skip the cheese and use a plant-based dressing.
- Add protein such as grilled chicken, salmon, or a boiled egg for a heartier meal.
- Try adding sweetness with roasted beets, pomegranate seeds, or dried cranberries.
- Leftovers keep well refrigerated and can be enjoyed cold or reheated gently.
