I try to eat a mostly plant-based diet as much as I can. But I often find myself feeling unsatisfied with straightforward salads or vegetable bowls. This roasted vegetable rainbow bowl is the exception – it’s an extremely satisfying vegan dinner option! Roasting the vegetables deepens their flavor, the chickpeas provide protein, and with avocado and olive oil, the dressing is a good source of some healthier fats.
This rainbow bowl takes some time to make, but most of it is spent prepping the vegetables. The good news is that all of the toppings can be made ahead of time and reheated in the microwave. And don’t feel like you need to limit yourself to the vegetables I used – this bowl is a great way to use up any leftover vegetables you have.
Roasted Veggie Rainbow Bowl
Makes about 4 servings
For the spicy chickpeas
- 1 15-ounce can of chickpeas
- 1 tsp sriracha sauce (or your favorite hot sauce)
- 1 TBL olive oil
Preheat the oven to 350 degrees Farenheit
Drain the chickpeas and rinse well. Use a towel to blot them dry. It isn’t necessary to get them totally dry, but the drier they are the more easily they will crisp in the oven
Place the chickpeas on a baking sheet and drizzle with the olive oil. Toss gently to coat
Place in the oven and bake for 45 minutes to one hour. The chickpeas will begin to brown and get crunchy.
Remove from the oven and toss with sriracha sauce. Let sit to cool for an hour – they will continue to get crunchier as they cool
For the dressing
- 1 avocado, peeled and diced
- Juice of 2 large limes
- 3 TBL coconut aminos (low sodium soy sauce is a decent substitute)
- 1/2 cup olive oil
Place all of the ingredients in a blender and puree until smooth
Taste and adjust seasonings as necessary
For the veggies
The key here is to go for color! Try to get a nice variety of different colored vegetables, including green, red, orange, and purple. It is a rainbow bowl, after all! These are the veggies I used. Most I roasted, but some just needed a quick saute.
- 2 cups cooked short grain brown rice
- 5-6 medium-sized chiogga beets, peeled and diced
- One bunch rainbow carrots, peeled and cut into sticks
- 10 radishes, cut into quarters
- 1/2 pound small purple potatoes, halved
- 20 fresh shitake mushrooms, stems discarded and tops sliced in half
- One small bunch rainbow chard, stems discarded and leaves torn into pieces
- Olive oil
- Salt and Pepper
- Coconut aminos (low sodium soy sauce is a decent substitute)
Preheat the oven to 425 degrees Farenheit
Place your root vegetables on baking sheets and drizzle with olive oil. Toss lightly to coat, then sprinkle generously with salt and pepper. One tip – it’s best to keep the veggies segregated as some will cook quicker than others
Place the veggies into the oven and roast until tender. The radishes will likely cook the quickest so occasionally take the pan out to give the veggies a shake and test for doneness.
Assembling your bowls
Place about 1/2 cup brown rice in your bowl and drizzle with a little coconut aminos
Now place about 1/4 of each of your cooked veggies on top of the rice in distinct groups
Drizzle with the avocado lime dressing. If you want to get fancy, I put the dressing in a sandwich baggie and snipped off the corner. You can then use the baggie to pipe the dressing on top of your bowl.
Top with a handful of spicy chickpeas
Serve with extra coconut aminos and sriracha on the side