Quick, healthy, and vegan roasted vegetable bowl recipe. Perfect easy dinner with potatoes, mixed veggies, and optional pasta – ready in 30 mins!
Imagine pulling a steaming bowl of caramelized potatoes, sweet‑roasted carrots, and crisp broccoli from the oven, tossed with a splash of olive oil and a sprinkle of fresh parsley. This Easy Roasted Veggie Bowl comes together in under 30 minutes, delivering big, comforting flavors without any fuss—perfect for a quick vegan weeknight dinner.
🛒 Ingredients
- 2 medium potatoes, cubed
- 1 cup mixed roasted vegetables (e.g., bell peppers, carrots, broccoli)
- 1 cup cooked pasta (optional)
- 2 tbsp olive oil
- Salt and pepper to taste
- Fresh herbs (e.g., parsley) for garnish
👩🍳 How to Make It
- Preheat oven to 425°F (220°C) and toss potatoes and vegetables with olive oil, salt, and pepper.
- Spread the mixture on a sheet pan and roast for 20‑25 minutes, stirring halfway, until golden and tender.
- While the veggies roast, cook pasta according to package directions, then drain and set aside.
- Assemble the bowl by combining the roasted potatoes, veggies, and pasta; garnish with fresh herbs and serve.
🍽️ Serving Suggestions
- Plate the bowl over a bed of mixed greens and drizzle with a lemon‑tahini sauce for a bright, salad‑style dinner.
- Serve alongside warm, crusty garlic bread (vegan butter brushed) for a cozy, rustic vibe.
- Top with a dollop of creamy avocado mash or a spoonful of store‑bought vegan pesto for extra richness.
💡 Chef's Tips & Variations
- Swap the pasta for cooked quinoa or farro to keep the dish grain‑free and boost protein.
- Add a pinch of smoked paprika or a splash of balsamic glaze halfway through roasting for an extra depth of flavor.
- For a heartier version, toss in canned chickpeas with the potatoes—they’ll get wonderfully crispy in the oven.
- If you love a little heat, finish the bowl with a drizzle of sriracha‑lime mayo (vegan mayo mixed with sriracha and lime juice).
Save this bowl for your next dinner and try it tonight! Credit: @dr.vegan
