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Roasted Veggie Winter Bliss Bowls ~ healthy vegan grain bowls with a rainbow of colorful roasted veggies on top!


serves 2

Total time

0 minutes




Dinner, Lunch


  • 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
  • ½ yellow bell pepper (chopped)
  • 10 cherry tomatoes
  • 1 cup butternut squash (diced)
  • a handful of green beans (trimmed)
  • ¼ 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
  • ¼ cup Tahini
  • water
  • juice of 1/2 lemon


  1. Preheat oven to 375F
  2. 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.
  3. Whisk the tahini and lemon with enough water to thin it to drizzling consistency. Taste and add more lemon if you'd like.
  4. Divide the warm quinoa and lentils between two bowls. Top with the roasted vegetables.
  5. Drizzle with the tahini lemon dressing and dig in!
  6. View the recipe instructions at The View From the Great Island

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