Roasted Rainbow Bowl

Roasted Rainbow Bowl


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Quick, easy, and tastes as pretty as it looks. These roasted veggies are a great way to meal prep as bowl toppings and save for the week.

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Time needed

10 min preparation + 20 min cooking

Serving Size / Yield

4 servings


  • ½ cup of carrots, sliced
  • ½ cup of yellow zucchini, sliced
  • ½ cup of red onion, sliced
  • ½ cup of butternut squash, chopped
  • ½ cup of broccoli florets
  • ½ cup of tofu, cubed
  • 1 can of chickpeas (15 oz.), drained
  • ½ cup of radish, thinly sliced
  • 1 tablespoon of garlic powder
  • ½ teaspoon of turmeric
  • 2 tablespoons of rosemary
  • 3 tablespoons of olive oil
  • hummus
  • salt and pepper, to taste
  • optional: chili oil

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Preheat oven to 400 degrees Fahrenheit.
In a bowl, toss carrots, zucchini, red onion, butternut squash, broccoli and tofu with two tablespoons of olive oil and garlic powder. Lay out evenly on a greased pan. Sprinkle with salt and pepper; roast in the oven for 20 minutes.
In a smaller oven-safe pan/bowl, mix the chickpeas with a tablespoon of olive oil, turmeric and a bit of salt; roast in the oven for 10 minutes.
Once you remove everything from the oven, let cool.
Assemble the base of your bowl with the roasted goods to your desire, then top it with radish slices, hummus (with chili oil if you like spicy) and some rosemary. Mix it up and enjoy!

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