Roasted Veggie Winter Bliss Bowl and 15 other blissful recipes ~ just because it’s yucky out doesn’t mean you can’t have a beautiful, healthy, vibrant meal…in a bowl, of course.
Bliss bowls, Buddha bowls, goddess bowls, macro bowls, nourish bowls, power bowls, glow bowls ~ what are they, exactly?
Well, first of all there’s no ‘exact’ about it ~ no recipe, no set formula for these bowls, they’re more a state of mind, an attitude, really. They’re (mostly but not always) plant based, usually made with a bed of grains and legumes in winter, maybe greens in warmer weather, topped with a variety of veggies, and always served enticingly arranged in bowls. Fruits, nuts, seeds ~ sure. Creamy dressing? Optional. There might be some spiralizing or ‘ricing’ involved. Hot. Cold. Sometimes both (my favorite).
The bottom line? These bowls offer you freedom from recipes, rules, and regulations when it comes to the dinner table, so let’s loosen up and get creative with what we put in our bellies!
The theme of my winterized bowl is hearty roasted veggies, I used a wintery mix and added the tomatoes for a burst of juice and a welcome bit of acidity. They’ll all go on a bed of red quinoa and French lentils.
My veggies get cut into shape and then lightly tossed in olive oil and salt. Onto the sheet pan and into the oven at 375F for about 30 minutes. They’ll soften, caramelize, char, and otherwise develop so much flavor that they don’t need any other seasoning. Roasting is a great trick to know about, especially if you have family members who are veggie haters. Roasting asparagus, or Brussels sprouts, for instance, brings out their wonderful sweetness and makes them so much more appealing. One of my favorite easy side dishes is a pan of Rainbow Roasted Vegetables, it really brightens up a meal.
For this bliss bowl I chose vegetables with a winter vibe, you can see that I cut the butternut squash in small chunks since it’s such a dense vegetable ~
- any type of winter squash (duh)
- sweet potatoes
- Brussels sprouts
- green beans
- strawberry tomatoes (I know, not really winter-ish, but they add a great acidity to the bowl)
This roasted veggie winter bliss bowl is so gorgeous you can’t help but feel good eating it.
Why are there flowers in my winter bliss bowl? I live in California and pansies are in bloom!
Roasted Veggie Winter Bliss Bowl and 15 other blissful recipes
- 2 cups cooked red quinoa, cooked in broth for best flavor
- 1 cup cooked French lentils, cooked in broth for best flavor
- 1 cup small Brussels sprouts, trimmed and halved
- 2 small beets, peeled and quartered
- 1/2 yellow bell pepper, chopped
- 10 cherry tomatoes
- 1 cup butternut squash, diced
- a handful of green beans, trimmed
- 1/4 red onion, cut into 1" pieces, layers separated
- handful of mushrooms, trimmed and halved or quartered
- olive oil
- salt and fresh cracked black pepper
- 1/4 cup tahini
- juice of 1/2 lemon
- Preheat oven to 375F
- Toss the vegetables in a generous amount of olive oil and season with salt. Arrange in a single layer on a baking sheet and roast for about 20-30 minutes, until everything is nice and tender and just beginning to brown. They will be so flavorful they won't need any other seasoning.
- Whisk the tahini and lemon with enough water to thin it to drizzling consistency. Taste and add more lemon if you'd like.
- Divide the warm quinoa and lentils between two bowls. Top with the roasted vegetables.
- Drizzle with the tahini lemon dressing and dig in!
Make this roasted veggie winter bliss bowl your own ~
- Don’t like quinoa? Use farro, or rice.
- Add leftover salmon, shrimp, or chicken to boost the protein.
Hungry for more?
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Roasted Turmeric Cauliflower Buddha Bowls
Purple Cauliflower Rice Salad
Spiced Apple Cider and Sweet Potato Quinoa Bowl
Kale and Quinoa Macro Glow Bowl
Farro Bowl with Figs, Kale, and French Goat Cheese
How to Build a Complete Winter Buddha Bowl
Healthy Albacore Tuna Buddha Bowls
Winter Spa Salad with Lemon Chicken
Mediterranean Buddha Bowl
Greek Goddess Grain Bowl with “Fried” Zucchini, Toasted Seeds, and Fried Halloumi
Sweet Potato Squash and Kale Buddha Bowl