I love Bowl Meals, Roasted Veggie Bowls With Cashew Thai Dressing, Tips for Building Bowls

Last weekend my husband asked me if there was anything I needed from our local super-market since he was headed there to grab a few things for our Mother’s Day Dinner (which was amazing by the way!). As usual, my answer was “we’re getting low on veggies so whatever you see that looks good would be great.”

He didn’t disappoint! I couldn’t even fit all of the veggies in my fridge….good thing we have beer fridge in the garage?. I love roasting a boat load of fresh veggies to have extras all week long for my runny eggs, building bowls, and to be honest, snacking on cold!

This recipe uses up whatever you have in your fridge! Get creative and have fun! The possibilities are endless.

I tossed some of my favorite veggies with a little ghee, avocado oil, and some seasonings, placed them on a couple of parchment lined sheet pans, and roasted them for about 25 minutes at 425 degrees. If you meal plan, a make-ahead sheet pan meal is perfect for these easy roasted veggie bowls.

Don’t forget to add your protein of choice, but seriously, who else agrees….It’s ALL about the Dressing! I have included my Cashew Thai Dressing but feel free to sub it out for your fave! I also love this Pesto Sauce or this one. They are both amazing to have on hand and will add a super fresh taste to your bowls. Or have you tried this Magical Almond Sauce? YUM!

What I love most about this Cashew Thai Sauce is how lovely the umami flavors pairs with my roasted veggies & sweet potatoes. For this bowl I used a Field Roast Italian Sausage, but shrimp or chicken would be nice too.

If you are roasting a lot of veggies like me, you’ll want to use two sheet-pans so you don’t over crowd your veggies. If they are too crowded, they will steam and not roast.

If you are using shrimp or salmon, or in my case a plant based alternative, start roasting your veggies first. Once they are close to being done, push them to the side and add your protein, continue to roast to preferred doneness.

I love building bowls, fruit & veggie smoothie bowls in the mornings and savory ones at night. They are a great way to make sure you meet your macros (protein, carbohydrates, and fats) on a daily basis!

Here are some quick tips to get you started~

• BASE: Brown Rice,Quinoa, Cauliflower Rice, Fresh Greens
• PROTEIN: Chicken, SteakSalmon, Beans, Crispy Tofu, Tempeh, etc
• ROASTED VEGGIES: The possibilities are endless!
• SAUCE: Try recipe below, Hummus, my Famous Guac or your fave
• HEALTHY FATS: Last but not least! Nuts, seeds, avocado, EVO
• OTHER ADD ONS: My husband loves sauerkraut, try some fresh herbs, and everyone’s fave…Trader Joes EVERYTHING BAGEL SEASONING.

There are plenty of more options (especially when it comes to the veggies)! Have fun creating a delicious meal that hits the spot for you and your family or guests.

MY ROASTED VEGGIE BOWL WITH CASHEW THAI DRESSING

INGREDIENTS:

• 2 cups roasted sweet potatoes (baby reds would work too)
• 1 head broccoli, cut into small florets
• 2 cups mushrooms
• 1 head cauliflower
• Assorted tri-color peppers, one of each
• 1 Red or yellow onion
• 2 tablespoons avocado oil (better for high heat)  
• 1 tablespoon grass fed ghee
• 1 tablespoon freshly squeezed lemon juice
• 3/4 teaspoon Pink Himalayan sea salt
• 1/2 teaspoon garlic powder  
• 1/4 teaspoon chili powder or red pepper flakes  
• 1/4 teaspoon onion powder
• 1/8 teaspoon ground cinnamon  
• 1/8 teaspoon ground coriander  
• 1/8 teaspoon ground pepper  

CASHEW THAI DRESSING:

• 1/4 cup tahini
• 1/4 cup cashew butter
• 2 tablespoons water
• 2 tablespoons lime juice 
• 1/4 cup coconut aminos  
• 3 tablespoons coconut sugar  
• 1/2 teaspoon minced garlic
• 1 teaspoon fresh grated ginger root

DIRECTIONS:

1. Preheat the oven to 425ºF and line sheet pans (one or two depending on how many veggies) with parchment paper.
2. Place your veggies of choice on baking sheet. Drizzle with ghee, avocado oil, lemon juice and spices on top. (I like to combine all the spices and use the pre-mixed spice blend.) Toss until evenly coated.
3. Roast for 25 minutes, tossing halfway through, until your veggies are slightly brown & crisp.
4. If adding shrimp, salmon, Or plant based sausage – season as desired, push the vegetables to the side of the tray and add your protein and roast for the desired amount of time it takes for protein to be done. .
5. While the vegetables roast, make your dressing of choice preferably this Cashew Tahini Dressing. Whisk the ingredients in a bowl until smooth. Add water until you’ve reached your desired consistency.
6. Remove the vegetables from the oven and set aside.
7. I love using fresh greens as a base. Toss them with olive oil, lemon juice and a little sea salt.
8. Start building your bowls….
9. Store left over veggies in your fridge to use all week long. ENJOY~

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How many times do you build a bowl per week……daily occurrence over here ?.

Do you put veggies in your smoothies? Cauliflower and spinach are my two Faves!

What are your favorite Veggies….I love Brussels too but I didn’t have any on hand but if I did, I would have used them?.