Roasted Veggie Winter Bliss Bowl

Bliss bowls, Buddha bowls, nourish bowls, power bowls ~ they go by a lot of names, and there’s no single definition for any of them. That’s kind of the beauty of it. These bowls aren’t about strict recipes or formulas, they’re more of an approach to dinner. My vibrant winter bliss bowl is all about making the most of what the cold months have to offer.

Most of the time they’re plant-forward, built on grains or legumes in the colder months, maybe greens when it’s warm. Then you layer on whatever looks good ~ roasted veggies, something fresh and crunchy, herbs, seeds, nuts, maybe a little fruit. A creamy dressing is optional but never a bad idea. Hot, cold, or a mix of both (my favorite).

The whole point is freedom. No rules, no pressure, no “right” way to do it ~ just a generous, colorful bowl that lets you use what you have and get a little creative at the table.

winter bliss bowl starts with roasting veggies

The theme of my winter bliss 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.

• 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)

roasting veggies step by step

1. My veggies get cut into shape and then lightly tossed in olive oil and salt. Tip: cut the veggies more or less the same shape so they will cook evenly. This way you can do them all on the same pan.
2. 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.
3. Roasting is one of those simple kitchen tricks that’s especially helpful if you’re cooking for veggie skeptics. Vegetables like asparagus and Brussels sprouts completely change personality in the oven ~ roasting brings out their natural sweetness and makes them far more appealing. One of my favorite easy side dishes is a big pan of Rainbow Roasted Vegetables. It’s effortless, colorful, and instantly brightens up any meal.

grain and legume base for winter bliss bowls

Quinoa and lentils provide the base for my bowls. The combo provides nice textural interest but also a health boost. You can substitute wheat berries, rice, or wild rice for the grains. Use black beans, chickpeas, or white beans instead of lentils.

Whole grains provide slow-burning energy, fiber, and essential minerals, while legumes add plant-based protein and even more fiber to keep you satisfied longer. Together they create a balanced, warming foundation that feels grounding and substantial when vegetables just aren’t enough.

Why are there flowers in my winter bliss bowl?

I lived in California and pansies bloom all winter! I now live in Wisconsin, so no flowers in my bowls this year 🙂

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Roasted Veggie Winter Bliss Bowl

3.96 from 22 votes

My Roasted Veggie Winter Bliss Bowl will brighten your menu and fuel you through the cold months!

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Prep Time:15 minutes minutes

Cook Time:30 minutes minutes

Total Time:45 minutes minutes

Servings: 2

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Ingredients

 

US CustomaryMetric

• 2 cups red quinoa, cooked in broth for best flavor
• 1 cup 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
• handful green beans, trimmed
• 1/4 red onion, cut into 1" pieces, layers separated
• handful 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

Instructions

• 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!

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Course: dinner

Cuisine: American

Author: Sue Moran

Keyword: dinner, grain bowl, healthy, lentils, lunch, main course, vegetables, winter

Nutrition

Calories: 651 kcal · Carbohydrates: 96 g · Protein: 29 g · Fat: 20 g · Saturated Fat: 3 g · Polyunsaturated Fat: 9 g · Monounsaturated Fat: 7 g · Sodium: 114 mg · Potassium: 1.845 mg · Fiber: 22 g · Sugar: 14 g · Vitamin A: 8.314 IU · Vitamin C: 134 mg · Calcium: 177 mg · Iron: 11 mg

Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.

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