Roasted Vegetable Glow Bowls

Glow bowls with sweet potato, kale, and pearl couscous,

5 from 2 ratings

Roasted Vegetable Glow Bowls

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, these 30-minute bowls will keep you full and happy!

Prep Time10

Cook Time20

Total Time30

Course: Main Dishes, Salads

Cuisine: American

Diet: Diabetic, Gluten Free, Halal, Hindu, Kosher, Low Calorie, Low Fat, Low Lactose, Low Salt, Vegan, Vegetarian

Keyword: buddha bowl, grain bowl, roasted vegetable buddha bowls

Diet: Dairy-Free, Gluten-Free, Vegan, Vegetarian

Time: 30 minutes or less, 45 minutes or less

Servings: servings

Author: Sarah Bond

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.

Video

Notes

*For gluten-free option, use sorghum instead of pearl couscous.

Storage: Store the vegetables and sauce seperate. The kale and couscous can be kept together in an airtight container. These compnents will stay good in the refrigerator for 4 days.

Nutrition