Roasted Veggie Rainbow Bowl

Friend, You Need This Roasted Veggie Rainbow Bowl in Your Life

Okay, let me just put it out there: I didn’t use to eat many veggies. There, I said it! It all changed the first time I tried to coax my (slightly skeptical) mate into eating something besides plain pasta. We ended up staring into the fridge, grabbing whatever looked colorful—kind of a mad scientist moment. And honestly? That hodgepodge of roasted veg on a bowl of grain turned out so good it’s now my midweek lifesaver. Plus, I mean, who can resist a dinner that looks like you spilled a paintbox?

Side note: if you’ve ever watched your purple carrots turn everything else weirdly blue, you’re not alone. I’ve been there. Also—not a bad way to get the kids involved, if you ask me!

Why You’ll Love This (Trust Me, I Do)

I usually whip this up when I’ve got random leftover veg needing a purpose (and I’m not in the mood for soup again). My family goes absolutely bonkers for this, probably because it’s got so many textures and you get to pile on toppings—who doesn’t like options? Sometimes, I’ll be honest, I just want something bright to cheer up a grey Tuesday. Oh, and I’ve made peace with the fact that the baking tray sometimes gets a little too crowded. It’s rustic, okay?

Here’s What You’ll Need: Ingredients (and My Swaps)

• 1 small sweet potato, peeled and cubed (Yam works in a pinch, though I think it’s slightly sweeter)
• 1 red onion, chopped — my grandmother always swore by Vidalia but, let’s be real, any onion you’ve got hanging around works fine
• 1-2 cups broccoli florets (I totally use frozen sometimes, just roast a smidge longer)
• 1 zucchini, sliced (or swap with bell pepper if that’s what’s staring at you sadly from the crisper)
• 1 red bell pepper, chopped
• 1 carrot, sliced on the bias for fanciness
• 3 tbsp olive oil (I’ve also used a splash of avocado oil, honestly couldn’t tell much difference)
• 1 tsp smoked paprika
• Sea salt and black pepper, to taste
• 2 cups cooked quinoa or rice (or couscous, or even leftover barley—don’t overthink it)
• 1 tin of chickpeas, drained and rinsed (I skip these if I’m out, still great)
• 1 avocado, sliced (optional but highly recommended, unless you’re allergic)
• Handful of fresh parsley or coriander for garnish (or nothing, if you haven’t shopped this week)
• Good squeeze of lemon or a drizzle of tahini sauce (I follow this sauce recipe sometimes)

How I Throw It All Together (Directions)

1. Crank the oven up to about 425°F (220°C). Or whatever yours claims is hot enough. My oven runs a bit ‘enthusiastic,’ so keep an eye out.
2. Prep all the veg. Just chop them up so nothing’s too huge. Toss everything (even the chickpeas!) in a big mixing bowl with the oil, paprika, salt, and pepper. Don’t overthink the order—just get it all coated. (Here’s where I sneak a crunchy carrot!)
3. Spread them out on a sheet tray, ideally in a single layer. But, hey, if some bits overlap, I promise it’ll still be tasty. Not the end of the world.
4. Roast for about 25-30 minutes. Toss halfway if you remember; if not, just own it. Veg gets gorgeous and caramelized. It might look a bit wonky at 20 minutes but give it time; magic really happens in the final stretch.
5. Meanwhile, warm your quinoa, rice, couscous, or whatever you’ve got. I’ll microwave mine while the veg are finishing up. No shame.
6. Assemble time! Pile grains in bowls, top with the rainbow of roasted veg, sliced avocado, and a flurry of herbs. Squeeze on lemon or drizzle with that dreamy tahini sauce—I shamelessly use extra.

What I Wish I’d Known: Notes

• If you crowd the baking tray a bit (like I always do), some veg might steam more than roast. Still delicious, just expect fewer crispy edges. I used to panic but now I just go with it.
• I think this actually tastes better the next day, but don’t quote me on that.
• Yeah, purple carrots will make everything look like you raided a unicorn’s pantry. Not a dealbreaker.

When I Switch It Up: Variations

• Sometimes I’ll add roasted cauliflower (love the nuttiness!) or swap in baby potatoes. The one time I tried Brussels sprouts, they ended up strangely soggy—so maybe skip those, or try them separately if you’re brave.
• For something spicy, toss a pinch of chili flakes or drizzle with sriracha at the end (I learned to go easy after my mouth went numb one time).
• If you’ve got feta rattling around the fridge, crumble that on top—game changer.

No Fancy Gear? Equipment Advice

• I use a good, heavy baking tray, but honestly, I made this once in a roasting pan when my trays were ‘unavailable’ (read: dirty), and it was fine. If you don’t have parchment paper, greasing the tray with oil works too—it’s messier, but it adds flavor.

Storing It (Though It Rarely Lasts)

Leftovers? Pop them in a container and keep in the fridge for up to 3 days. I tend to eat it cold if I’m lazy, or reheat in the oven to get back some crispiness. Truthfully, in my house, it never lasts past lunch the next day.

How I Like to Serve It

I love to lay everything out taco-bar style and let everyone assemble their own bowls. Yes, it leads to chaos, and yes, someone will always take all the avocado. Oh well. Sometimes, if we’re feeling fancy, I’ll throw on some homemade vegan feta.

If I Could Give Just One Pro Tip

I once tried to rush the roasting step—big mistake. The veg were limp, not caramelized. Take the extra 5 minutes, trust me. Oh, actually, let the bowl cool a couple minutes before adding avocado; otherwise, it gets a bit weird and melty.

Questions Folks Have Actually Asked Me (FAQ)

• Do I have to peel the sweet potato? Nah, I usually just scrub it. Peeling is optional, unless your mother-in-law is coming over.
• Can I use other grains? Yeah, go wild. I’ve even done it with leftover pearl barley. Turns out slightly chewier, but still yum!
• How can I make it more filling? Add a poached egg, tempeh, or even some grilled chicken if that’s your thing. No judgments—everyone has their creature comforts.
• I don’t have smoked paprika. Will it ruin the dish? Not at all; just toss in regular paprika or even a shake of cumin. It’s forgiving, I promise.
• Can I freeze leftovers? Sort of. The veg get softer, but if you’re okay with that, go ahead! I usually just make enough for a couple meals, to be honest.
• Why does my tray always look crowded? Hah! Story of my life. I just figure it’s more flavour mingling.

If you want a proper nutritional breakdown, I usually head over to Eat This Much and plug in my hodgepodge of ingredients. Works a treat when I (rarely) feel like being precise.

Anyway, let me know if you try this Roasted Veggie Rainbow Bowl—and if you manage to actually get leftovers, you clearly have more willpower than I do! Happy cooking, pal.