Sometimes the most satisfying meals come from the simplest ingredients. That’s exactly what you get with these Roasted Veggie Bliss Bowls — a rainbow of vibrant vegetables roasted to perfection, served over a warm bed of quinoa or brown rice, and finished with a splash of tangy balsamic and a sprinkle of fresh herbs. This is a dish that feels like a hug in a bowl, whether you’re enjoying it under the summer sun or cozied up on a winter evening.
The idea for these bliss bowls came from my Sunday meal prep routine. I’d roast a batch of seasonal veggies to use throughout the week and layer them into everything — grain bowls, wraps, or even scrambled eggs. Over time, this evolved into a dedicated dish of its own, one that’s colorful, deeply flavorful, and endlessly nourishing.
Why You’ll Love Roasted Veggie Bliss Bowls
- Balanced and hearty – With grains, veggies, and healthy fats, this bowl has it all.
- Perfect for all seasons – Light enough for summer, comforting enough for winter.
- Customizable – Use whatever vegetables are in season or your fridge.
- Meal prep friendly – Make a big batch and enjoy all week long.
Ingredients (Serves 4)
- 2 cups broccoli florets
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 zucchini, sliced
- 1 cup cherry tomatoes, halved
- 1 medium red onion, chopped
- 3 tablespoons olive oil
- 2 teaspoons garlic powder
- 1 teaspoon paprika
- 1 tablespoon balsamic vinegar
- Salt and pepper, to taste
- 2 cups cooked quinoa or brown rice (about ½ cup per bowl)
- Fresh herbs (parsley, basil, or cilantro) for garnish, optional
Instructions
1. Preheat Your Oven
Begin by preheating your oven to 425°F (220°C). This high temperature ensures the vegetables caramelize beautifully, giving you that deep roasted flavor.
2. Prep the Vegetables
Wash and chop all the vegetables into bite-sized pieces. Try to keep them uniform in size so they roast evenly. Place them in a large mixing bowl.
3. Season Generously
Drizzle the olive oil over the veggies. Add garlic powder, paprika, salt, and pepper. Toss everything together until each piece is evenly coated with the seasoning and oil.
4. Arrange for Roasting
Spread the vegetables on a large baking sheet in a single layer. Avoid overcrowding — this helps the veggies roast (not steam) and gives you those irresistible caramelized edges.
5. Roast to Perfection
Place the tray in the oven and roast for 25–30 minutes, tossing once halfway through. Your veggies should be tender, slightly charred on the edges, and bursting with flavor.
6. Finish with Balsamic
Remove the roasted vegetables from the oven and immediately drizzle them with balsamic vinegar. Toss gently to coat. This final touch adds a subtle sweetness and zing that elevates the dish.
7. Prepare the Base
While your veggies roast, cook your quinoa or brown rice according to package instructions. Fluff with a fork and season lightly if desired.
8. Assemble the Bliss Bowls
To serve, scoop about ½ cup of quinoa or rice into each bowl. Top generously with the roasted vegetables.
9. Garnish & Serve
Sprinkle with chopped fresh herbs if using. Serve warm, and enjoy the vibrant flavors and textures of your Roasted Veggie Bliss Bowls!
Tips for the Best Roasted Veggie Bliss Bowls
- Use a variety of colors – Not only is it visually appealing, but different colors also bring a spectrum of nutrients.
- Season smart – Taste your balsamic before drizzling; some are sweeter, some more acidic.
- Add texture – A handful of toasted nuts or seeds can add a satisfying crunch.
- Don’t skip the toss – Stirring your veggies halfway ensures even roasting and prevents burning.
Customization Ideas
These Roasted Veggie Bliss Bowls are super flexible — here are a few ways to make them your own:
- Add protein – Top with grilled tofu, chickpeas, rotisserie chicken, or a soft-boiled egg.
- Switch the base – Try farro, couscous, or wild rice for a new twist.
- Sauce it up – Add a drizzle of tahini dressing, lemon yogurt sauce, or spicy sriracha mayo.
- Seasonal swap – Use butternut squash, Brussels sprouts, or carrots in colder months.
What to Serve With Roasted Veggie Bliss Bowls
While these bowls are a complete meal on their own, you can round them out with:
- A side of crusty bread or pita
- A cup of soup (like lentil or tomato)
- A fresh citrusy salad
Storage & Meal Prep
- Fridge – Store roasted veggies and quinoa/rice separately in airtight containers for up to 4 days.
- Reheat – Warm in the microwave or on the stovetop before assembling.
- Freezer – You can freeze cooked grains and roasted vegetables separately. Just reheat and reassemble when ready.
Final Thoughts
These Roasted Veggie Bliss Bowls are proof that plant-based eating doesn’t have to be boring. With bold flavors, satisfying textures, and the nourishment your body craves, this dish is a regular in my meal rotation. It’s one of those recipes that tastes just as good on a lazy weeknight as it does when entertaining friends.
Whether you’re a seasoned vegetarian or just looking to add more veggies to your diet, these bliss bowls will leave you feeling both full and fulfilled. So go ahead — mix, match, and make it your own!
Roasted Veggie Bliss Bowls
Ingredients
- 2 cups broccoli florets
- 1 red bell pepper diced
- 1 yellow bell pepper diced
- 1 zucchini sliced
- 1 cup cherry tomatoes halved
- 1 medium red onion chopped
- 3 tablespoons olive oil
- 2 teaspoons garlic powder
- 1 teaspoon paprika
- 1 tablespoon balsamic vinegar
- Salt and pepper to taste
- 2 cups cooked quinoa or brown rice about ½ cup per bowl
- Fresh herbs parsley, basil, or cilantro for garnish, optional
Instructions
Preheat Your Oven
- Begin by preheating your oven to 425°F (220°C). This high temperature ensures the vegetables caramelize beautifully, giving you that deep roasted flavor.
Prep the Vegetables
- Wash and chop all the vegetables into bite-sized pieces. Try to keep them uniform in size so they roast evenly. Place them in a large mixing bowl.
Season Generously
- Drizzle the olive oil over the veggies. Add garlic powder, paprika, salt, and pepper. Toss everything together until each piece is evenly coated with the seasoning and oil.
Arrange for Roasting
- Spread the vegetables on a large baking sheet in a single layer. Avoid overcrowding — this helps the veggies roast (not steam) and gives you those irresistible caramelized edges.
Roast to Perfection
- Place the tray in the oven and roast for 25–30 minutes, tossing once halfway through. Your veggies should be tender, slightly charred on the edges, and bursting with flavor.
Finish with Balsamic
- Remove the roasted vegetables from the oven and immediately drizzle them with balsamic vinegar. Toss gently to coat. This final touch adds a subtle sweetness and zing that elevates the dish.
Prepare the Base
- While your veggies roast, cook your quinoa or brown rice according to package instructions. Fluff with a fork and season lightly if desired.
Assemble the Bliss Bowls
- To serve, scoop about ½ cup of quinoa or rice into each bowl. Top generously with the roasted vegetables.
Garnish & Serve
- Sprinkle with chopped fresh herbs if using. Serve warm, and enjoy the vibrant flavors and textures of your Roasted Veggie Bliss Bowls!
Leave a Comment