Roasted Vegetable Grain Bowls are a simple and easy-to-make recipe that’s perfect for dinner any night or as a nutritious make-ahead lunch perfect for all week long.
This Roasted Vegetable Grain Bowl recipe combines all the good things – roasted vegetables, chickpeas, quinoa in a completely gluten free, vegan and easy to make recipe. Drizzled with a fabulous, lick-the-spoon sweet mustard-dill sauce.
This recipe is so, so, so simple and that’s why I love it so much. You can use your favourite grains, any combination of vegetables you happen to have in the fridge and you can choose to go crazy or not with that sweet mustard-dill sauce. This bowl is perfect for dinner any night or as a make-ahead lunch all week long. It keeps amazing in the fridge and can be eating warm, cold or room temperature.
MORE ABOUT THESE ROASTED VEGETABLE GRAIN BOWLS…
I used quinoa here but your favourite grain of choice, millet, or rice of any variety (wild, brown, white, etc) would all work. And because the only thing that makes grains of any kind better is when there’s a whole ton of roasted veggies on top! I went with a combination of sweet potato, broccoli, onions, Brussels sprouts, kale and chickpeas (Yes – ALL THE VEGGIES!). And you can definitely substitute the Brussels and the broccoli for whatever combination of vegetables you have on hand – cauliflower, peppers, carrots, the list goes on. Just make sure they are roasted until soft and tender and just golden brown.
And yes I did say chickpeas! I love any dish with chickpeas and this is no exception. Especially when those chickpeas are roasted – they add such amazing texture, chew and a nutritious fibre-protein punch.
Once the bowl is assembled – quinoa (or grain of choice) and then roasted veggies and then top it all off with drizzles of that sweet, mustard and dill dressing. I love the mustard-dill combo. It’s bright and fresh and totally delicious. If you’re not a huge dill fan (I know, there are a few of you out there) you can pass on the dill or change it up for a dried parsley but if you can do it the dill is highly recommended.
This recipe is completely gluten free, vegan, dairy free, egg free, soy free, peanut free, nut free and yeast free. There are about 4 servings of vegetables per portion.
This recipe was first posted on this site in February 2017. I’ve updated the photos, ingredients and instructions slightly and have reposted it in January 2018. Thank you for all your comments and feedback!
I have been bowl obsessed lately – I just can’t get enough!! And these are definitely some nutritious AND delicious bowls. Because delicious, quick and easy dinners piled high in a bowl is definitely the way to go for dinner!
And yes, I am well aware of the fact that this little healthy food website is flooded with roasted vegetables. Do ya blame a girl? Roasted vegetables, in my opinion, are the best (and dare I say only…) way to eat vegetables in January. Roasted vegetables to me scream warm and cozy.
And if we are being real for just a sec… Roasted vegetables to me are warm and cozy and tender and delicious and really just give me a fork and I will eat them ALL right off of the baking pan and be in pure dinnertime bliss. Roasted vegetables to the hubs are, well, a fine addition to dinner.
I don’t understand him.
I hope you like this recipe as much as I do! If you give these Roasted Vegetable Grain Bowls a try let me know in the comments below and be sure to share a picture on social media using the tags @nourishingblog and #alwaysnourished. I love to see what you’re cooking!