I love a good vegetable and grain bowl. Roasted veggies bowls are great meal prep ideas, as well as a way to clean out your chiller drawer of all of those random vegetables you have leftover at the end of the week. I’m a huge fan of a big pan of roasted veggies. Add some grain and a protein, and you’ve got yourself a complete meal. And let’s not forget about the sauce. The sauce is a very important part of making a knock-your-socks-off roasted veggie bowl.
For this roasted veggie bowl, I’ve decided to use whatever I could find in my refrigerator. As it turned out, it had somewhat of a Mexican flair with green onions, corn, sweet peppers, avocado and carrots. Ok, carrots aren’t really Mexican, but they added a nice sweetness!
My favorite of all of the grains is by far farro. Farro has a nice heartiness to it that you can’t find in rice or quinoa. If you haven’t tried farro, give it a try! I use Bob’s Red Mill Organic Farro. Make the farro as directed. While the farro cooks, prepare your veggies.
Preheat your oven to 400 degrees, and lay all of your veggies out on a parchment lined baking sheet. Drizzle generously with olive oil and sprinkle salt and pepper. Toss that around, and roast those veggies for about 25 minutes, or until they are tender. Cut the corn off of the cob and build your bowl.
I started with some leftover greens, and then added the cooked farro. Next, layer all of those delicious roasted vegetables. I like a protein with my bowls, so I opted for a poached egg. You can learn how to poach an egg perfectly in my “how to” section, found here.
I feel like the key to a good veggie bowl is to make the perfect sauce. The type of sauce that you can drizzle on just about anything and make it delicious. This chipotle mayo is it. It consists of just a few roasted veggies, mayonnaise, lime juice and chipotle sauce. It takes just minutes to make and you will want to have it on hand in your refrigerator at all times. Find the recipe here.
Roasted Veggie Bowl
- 1 Baking Sheet
- Cutting board
- Parchment paper
- 1 bunch green onion
- 5 sweet peppers
- 2 Ears corn
- 1 Cup farro
- 2 eggs poached
- You can use any random vegetables you would like!
- Preheat your oven to 400 degrees. Put all veggies on a parchment lined baking sheet, and drizzle generously with olive oil. Then dust with salt and pepper. Bake for about 25 minutes, or until the veggies are tender.Cut corn off of the cob. Begin with farro and top with your roasted veggies. I chose to add a poached egg and chipotle mayo to my bowl.