Healthy Recipe – Roasted Vegetable Bowl

Photo by Jessica Lewis from Pexels

Build a heart healthy meal with this roasted vegetable bowl! You can also use these ingredients to make other meals throughout the week by saving it in containers for later use. The beans provide a good source of protein, while the sweet potatoes provide a good source of fiber and vitamin A to support your immune system and vision. Using spinach as the base provides a great source of vitamin K, vitamin C, iron and calcium.

Servings: 4

Total time: 1 hour



  • spinach

Cilantro-Lime Black Beans

  • 1 (15-ounce) can black beans, rinsed
  • 1/2 tsp. ground cumin
  • 1/2 tsp. salt
  • 1/4 c. chopped cilantro
  • 2 tbsp. fresh lime juice

Maple-Chili Sweet Potatoes

  • 2 tbsp. olive oil
  • 2 tbsp. maple syrup
  • 1 tsp. chili powder
  • 1/4 tsp. cayenne
  • 1/4 tsp. salt
  • 2 medium sweet potatoes, 1/2-inch chunks

Marinated Mushrooms

  • 2 tbsp. balsamic vinegar
  • 2 tbsp. olive oil
  • 1 tbsp. dijon mustard
  • 1/4 tsp. salt
  • 1/4 tsp. pepper
  • 1 lb. cremini mushrooms, halved or quartered if large

Romesco Sauce

  • 1 c. roasted red peppers
  • 1/2 c. packed parsley
  • 1/4 c. roasted salted almonds
  • pinch of salt

Parmesan-Parsley Nut Crumble

  • 1 tbsp. olive oil
  • 1/2 c. pecan, pistachio or walnuts chopped
  • 2 tbsp. parsley finely chopped
  • 2 tbsp. grated parmesan

Extra Toppings

  • crumbled feta


  1. Make beans: In a small saucepan on medium heat, combine black beans, ground cumin, and salt and cook until warm. Add chopped cilantro and fresh lime juice.
  2. Make potatoes: Whisk together olive oil, maple syrup, chili powder, cayenne, and salt. Toss with sweet potatoes. Roast on rimmed baking sheet at 425°F until golden brown and tender, stirring halfway through, 35 to 40 minutes.
  3. Make mushrooms: Whisk together balsamic vinegar, olive oil, Dijon mustard, salt, and pepper. Toss with cremini mushrooms. Roast on a rimmed baking sheet at 425°F until liquid has evaporated, 20 minutes.
  4. Make sauce: In a food processor, pulse roasted red peppers, parsley, roasted salted almonds, and pinch salt until almost smooth.
  5. Make crumble: Heat olive oil in a small skillet on medium-low. Add chopped nuts and toast, stirring until golden brown, about 3 minutes. Transfer to a small bowl and add finely chopped parsley and grated Parmesan.
  6. Assemble bowls: Combine spinach, black beans, potatoes, mushrooms, sauce, crumbs, and crumbled feta in a bowl.

Recipe curated by Guckenheimer.

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