This post contains affiliate links.
For a vibrant yet easy vegan dinner, these roasted veggie glow bowls do the trick and can be customized with your favorite components. Packed with colorfully delicious flavors and drizzled with creamy, protein-packed yumm sauce (all in under 30 minutes)!
save this recipe!You’re probably pretty familiar with big, hearty grain bowls (also known as harvest bowls, hippie bowls, and glow bowls). I’ve taken to calling these glow bowls because all the nutrients in them make me feel like I’m glowing!
I’ve developed a way to roast everything together, so the whole meal is ready in just about 30 minutes.
Reader rating
“Okay, this HAS to be one of my new FAVE meals! Seriously. Looking at it, it can seem a little daunting with all the different parts and whatnot, but it’s really not!” —Tiffany
These bowls get glowing reviews
- Just One Roasting Pan: Because there’s no meat involved, everything can be cooked on one pan. This means these bowls are quicker to make and require less cleanup.
- Protein On Protein: We don’t just stop with adding chickpeas. This bowl is topped with a protein-packed yumm sauce for an extra boost.
- So Many Nutrients: Rather than standard rice, these bowls use a base of beet couscous and kale. Beets and kale both offer loads of folate, fiber, and potassium.
Everything that goes into glow bowls
Now, remember, the filling ingredients here are pretty customizable. These are what I love in my bowls and can be used as a starting point.
- Roasted Veggies: The bulkiness of the bowl comes from sweet potatoes, red onion, and chickpeas. Sweet potatoes are healthy carbs and add vitamin C, while chickpeas add protein and fiber. Feel free to use butternut squash, yellow onion, and cauliflower in place or in addition to these.
- Seasonings: To spice things up, these veggies are tossed in olive oil, garlic powder, cumin, smoked paprika, salt, and pepper. Smoked paprika gives them that warmth we all crave during the colder months.
- Couscous: This is pearl couscous, which resembles more of a small pasta and is larger than traditional Israeli couscous. This gets cooked in water. Orzo is a good substitute for this.
- Beet: To make the gorgeous beet couscous, we, of course, need beets! You just need 1 raw beet; there’s no need to cook it because we will be grating it.
- Yumm Sauce: This homemade yumm sauce is easy to whip up in a blender and has more protein than store-bought.
- Kale: Kale adds bulk to glow bowls while also being delicious and nutritious!
Don’t like raw kale?
If you don’t like kale, try massaging it with oil or roasting it with the other vegetable for a few minutes. This softens the leaves and helps break down the bitterness.
Making Them is easy
Because of how simple they are to toss together, I wanted to highlight each component.
The Yumm Sauce: Yumm sauce is a tangy, savory, umami-packed sauce common in Asian recipes. I make my own vegan yumm sauce in the blender using chickpeas for a creamy texture and added protein. It only takes 5 minutes to add this cool, saucy component to the bowls.
Roasted Veggies: To make these, everything gets tossed in oil and seasonings and then roasted. The key to a great grain bowl is having some warm components and some cold and tons of textures. The roasted vegetables add the warm and bring a lot of flavor.
The Couscous: Inspired by my travels in Greece, I knew these bowls needed something to brighten up the warm roasted veggies. The answer? Beet and lemon couscous that’s made by grating raw beet into the cooked couscous!
Bringing It All Together: Pairing these ingredients with kale might seem like a bold move. But kale adds crunch, it stores really well, and as a dark leafy green, it is packed with vitamins and minerals to really make you glow.
Meal prep them
You can easily meal prep these bowls! Make and store all the compnents seperate. They will keep it in an airtight container for up to 4 days in the fridge. To serve, reheat the vegetables and serve with cold couscous, sauce, and kale.
Best sauce for grain Bowls
And because no bowl is complete without a killer sauce, we wanted to give some additional options beyond the Yumm Sauce. These bowls are delicious with all these and even just a bit of tahini.
For a raw version of these bowls, try our fresh and easy Buddha Bowls!
Roasted Vegetable Glow Bowls
Ingredients
Roasted Veggies
- 2 medium sweet potatoes, roughly chopped
- 1 15-oz can chickpeas, drained and patted dry
- 2 Tbsp olive oil, 30 mL
- 1 tsp each garlic powder, cumin, and smoked paprika
- ½ tsp each salt and pepper
- 1 medium red onion, cut into large chunks
Beet Couscous
- ½ medium red beet
- 1 ¼ cup water, 295 mL
- 1 cup pearl couscous*, 190 g
- 1 Tbsp olive oil, 15 mL
- 1 Tbsp lemon juice, 15 mL
- Pinch of salt and pepper
The Rest
- ½ cup Yumm Sauce, click for the recipe
- 4 cups chopped kale
Instructions
- Yumm Sauce: Blend together Yumm Sauce real quick (recipe here – 5 minutes to make).
- Roasted Veggies: Preheat oven to 400°F (204°C). Toss chopped sweet potato and chickpeas onto a baking sheet. Drizzle with the oil, sprinkle with all seasonings, and toss around to evenly coat. Add the wedges of onion to the sheet, then bake for 20 to 25 minutes, or until sweet potatoes are soft and chickpeas are a bit crisp.
- Couscous: Using a microplane or small setting on a box grater, grate the raw beet and set aside. Bring water to a boil in a medium saucepan. Add couscous, reduce heat to a simmer, and cook for 10 minutes, or until tender. When finished, fluff with a fork then stir in the grated beet and all remaining Beet Couscous ingredients.
- Assemble: Massage the kale to tenderize it. Add a handful of kale to each bowl, evenly dividing roasted veggies and couscous on top of each. Drizzle with a Yumm Sauce.
Notes
Nutrition
Nutrition information calculated by Sarah Bond, degreed nutritionist.
did you make this?Leave a comment below and tag @liveeatlearn on social media! I love seeing what you’ve made!
The looks like it’s PACKED with flavor!! Oh I can’t wait to try it haha great recipe, thank you!
It sure is! Would love to hear how it turns out for ya, Bryan! 😀
Okay, this HAS to be one of my new FAVE meals! Seriously. Looking at it, it can seem a little daunting with all the different parts and whatnot, but it’s really not! I was about to get everything made at once in my little kitchen without being overwhelmed with dishes in the end. Once I made everything, it was super quick to assemble the bowls into containers for the week. I kept the sauce on the side and would pour over top when I heated everything.
The flavors are delicious too! I was a little on the fence with the beet couscous because sometimes beets can be a bit too earth for me, but everything blends really well. The earthiness compliments the sweetness provided by the sweet potatoes. And the yum sauce, ah, don’t get me started. I love yum sauce and just might have to start keeping a container of this one around the house. So good!
Did I mention how healthy this is for you?? You can feel good about it AND love what you’re eating!
Okay but really, the YUM SAUCE! My favorite part of this whole bowl! Happy you liked it, and love that you used it as meal prep!
A beautiful dish of vibrant colours! Delicious flavour combinations. Thanks for sharing this recipe.
Any recs for yum sauce substitute?
Tzatziki or romesco would be delish!