Even the most dedicated carnivores can’t help but love this Roasted Veggie Bowl. Vegetables never tasted so exciting, from the bright, citrusy beans to the sweet and spicy sweet potatoes to the tangy, savory mushrooms. Piled atop a refreshing bed of spinach and with a smooth romesco sauce and crunchy, herby breadcrumbs, this Roasted Veggie Bowl proves you don’t need meat to make a memorable meal! Don’t forget the feta cheese!
Ingredients
For the cilantro-lime black beans:
- 1 (15-ounce) can black beans, rinsed
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 cup cilantro, chopped
- 2 tablespoons fresh lime juice
For the maple-chili sweet potatoes:
- 2 tablespoons olive oil
- 2 tablespoons maple syrup
- 1 teaspoon chili powder
- 1/4 teaspoon cayenne
- 1/4 teaspoon salt
- 2 medium sweet potatoes, cut into 1/2-inch chunks
For the marinated mushrooms:
- 2 tablespoons balsamic vinegar
- 2 tablespoons olive oil
- 1 tablespoon dijon mustard
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 pound cremini mushrooms, halved or quartered (if large)
For the romesco sauce:
- 1 cup red peppers, roasted
- 1/2 cup parsley, packed
- 1/4 cup almonds, roasted and salted
- salt, to taste
For the parmesan-parsley crumbs:
- 1 tablespoon olive oil
- 1/2 cup panko
- 2 tablespoons parsley, finely chopped
- 2 tablespoons parmesan, grated
For the base:
- spinach, to taste
- crumbled feta, optional , to taste, for topping
Directions
Step 1 –Preheat the oven to 425 degrees F.
Step 2 –In a small saucepan over medium heat, combine the black beans, the cumin, and the salt. Cook until warm, about 5-7 minutes.
Step 3 –Add the cilantro and the lime juice.
Step 4 –Set the beans aside, keeping them warm over low heat.
Step 5 –Whisk together the 2 tablespoons of the olive oil, the maple syrup, the chili powder, the cayenne, and the salt in a large bowl.
Step 6 –Add in the sweet potatoes, tossing to combine.
Step 7 –Spread the coated sweet potatoes out on a rimmed baking sheet. Roast in the oven until golden-brown and tender, stirring halfway through, about 35-40 minutes.
Step 8 –While the potatoes roast, whisk together the balsamic vinegar, 2 tablespoons of the olive oil, the Dijon mustard, the salt, and the pepper in a large bowl.
Step 9 –Add the mushrooms and toss to combine.
Step 10 –Place the mushrooms on a rimmed baking sheet and roast until the liquid has evaporated, about 20 minutes. Try to time the mushrooms entering the oven so they finish cooking around the same time as the sweet potatoes, to help keep everything as warm as possible.
Step 11 –In a food processor, add the red peppers, the parsley, the almonds, and the salt.
Step 12 –Pulse until an almost smooth romesco sauce emerges. Set aside.
Step 13 –In a small skillet on the stovetop over medium-low heat, add 1 tablespoon of the olive oil.
Step 14 –Once the oil is heated, add the panko, stirring until golden-brown, about 3 minutes.
Step 15 –Transfer the breadcrumbs to a small bowl.
Step 16 –Gently stir in the chopped parsley and the parmesan. Set aside.
Step 17 –In your serving bowls, add a base of the spinach.
Step 18 –Top with the cilantro-lime black beans, the sweet potatoes, the marinated mushrooms, the romesco sauce, and the breadcrumbs.
Step 19 –Garnish with the feta cheese and serve.
