Roasted Veggie Winter Bliss Bowl

Roasted vegetable winter bliss bowl on a marble surface.

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.

Roasted Vegetable Winter Bliss Bowl

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!

A roasted veggie winter bliss bowl with fork

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.

A tray of rainbow vegetables waiting to be roasted for a roasted vegetable winter bliss bowl

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)
  • beets
  • sweet potatoes
  • Brussels sprouts
  • onions
  • mushrooms
  • carrots
  • fennel
  • kale
  • green beans
  • strawberry tomatoes (I know, not really winter-ish, but they add a great acidity to the bowl)

Roasted vegetables for a roasted vegetable winter bliss 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!

A roasted vegetable winter bliss bowl with forks

A roasted veggie winter bliss bowl with fork
3.91 from 21 votes

Roasted Veggie Winter Bliss Bowl and 15 other blissful recipes

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.
Course dinner, lunch
Cuisine American
Prep Time 15 minutes
Cook Time 30 minutes
Yield 2 servings
Author Sue Moran


  • 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

tahini dressing

  • 1/4 cup tahini
  • water
  • 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!
The nutritional information for recipes on this site is provided as a courtesy and although tries to provide accurate nutritional information, these figures are only estimates.

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.


bliss bowl pin


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    Leave a Reply

    Please rate this recipe!

  • Reply
    Felicia MacDonald
    March 8, 2021 at 2:34 pm

    Why did we wait so long? We just had the Vegetarian Winter Bliss Bowl! I can’t wait to have it for my lunch tomorrow. Sooooo good!

    • Reply
      Sue Moran
      March 8, 2021 at 5:18 pm

      I better get working on a spring bliss bowl 🙂

  • Reply
    Liren | Kitchen Confidante
    January 11, 2019 at 3:41 pm

    This winter bowl TRULY is bliss! Gorgeous! Thank you so much for the bowl love, Susan!

  • Reply
    Laura | Tutti Dolci
    January 11, 2019 at 10:08 am

    Gorgeous bowls, Sue! These are exactly what I’m craving this month! 🙂

    • Reply
      January 11, 2019 at 11:29 am

      I know, right? It always hits me right about the middle of January, a fresh veggie obsession!

  • Reply
    January 11, 2019 at 9:09 am

    I love the name you gave this gorgeous creation. Isn’t it time you did a book? Your writing is really good, your recipes interesting and original and of course the pictures are striking. And maybe not even a purely recipe book, can be a lifestyle book that incorporates food, preparation and recipes, tools and utensils and even creating contentment and comfort in your environment, Etc.
    Just a thought.

    • Reply
      January 11, 2019 at 9:29 am

      I like the way you think Judy! I’ve been on the brink of signing a book deal a couple of times but the needs of the publishers didn’t match mine. It’s definitely something I’m considering, but part of me wonders if it’s worth directing all that time and resources into print media ~ print doesn’t seem to be the way people are getting their inspiration these days…

  • Reply
    January 11, 2019 at 7:16 am

    My favorite kind of meal, Sue! So vibrant and full of goodness!

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