Roasted Rainbow Veggie Bowl

The Spruce
  • 50 mins
  • Prep: 25 mins,
  • Cook: 25 mins
  • Yield: 2-4 bowls (serves 2-4)
Ratings (7)

The roasted veggie dish is loaded with color and goodness. Portobello mushrooms, butternut squash, and beets are roasted with fresh thyme. The tender veggies meet shredded kale, white beans, and kimchi on a base of white rice. A lemony tahini-soy sauce ties it all together for a dish that’s soulful in the healthiest way possible. 

What You'll Need

  • For The Roasted Veggies:
  • 1 small/medium butternut squash, peeled, seeded, and cubed
  • 1 large delicata squash, halved, seeded, seeded, and sliced (the skin is okay to eat)
  • 8-ounces of crimini or button mushrooms, stems removed
  • olive oil spray
  • 1 tablespoon liquid aminos
  • several dashes of dried thyme
  • several dashes of dried rosemary
  • salt and pepper to taste
  • For The Beans:
  • 2 cups (or one 15-ounce can, rinsed and drained) cooked great northern white beans
  • 1 tablespoon liquid aminos
  • pepper to taste
  • For The Lemon Tahini Sauce:
  • 1/2 cup tahini
  • 1/4 cup non-dairy milk
  • 3 tablespoons lemon juice
  • 2 tablespoons maple syrup
  • 1 tablespoon liquid aminos
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon garlic powder
  • For The Bowl:
  • 2 cups cooked wild rice
  • handful​ greens of choice
  • 2 ​avocado, diced

How to Make It

  1. Preheat the oven to 425 F. Line 2 baking sheets with parchment paper. Spread the butternut squash and delicata squash out on one sheet and the mushrooms on the other. Spray both with olive oil spray. Drizzle the liquid aminos over the mushrooms ONLY. Add the thyme, rosemary, salt, and pepper to both. Roast for 20 to 25 minutes or until the the squash is tender, tossing once halfway through to ensure even cooking. Check the mushrooms after 15 minutes and remove if they are tender and juicy. You want them to be tender but not mushy.

  1. While the veggies are roasting, you can heat up the beans. Heat the beans in a pan over medium heat. Add the liquid aminos and cook, stirring occasionally until the beans are fully heated and the liquid has been absorbed. Remove from heat and add pepper. Cover the pan until ready to serve.

  2. You can also prepare the tahini sauce. Combine all the sauce ingredients in a large cup or mug and use a fork or mini-whisk to stir untill fully blended. Set aside.

  3. To serve, fill your bowls with your greens and top with a bed of rice. Add a serving of butternut squash, delicata squash, and mushrooms to each bowl. Add a serving of beans to each bowl. Top each with pickled cabbage and avocado. Drizzle the tahini sauce over it all and serve immediately. Enjoy!