This post was created in partnership with Wolf. All opinions are our own.
How often do you cook? Not so long ago, Alex and I were the people who answered, “Never!” — unless pouring milk over cereal was considered cooking, of course! If your answer is Never too, you’re in good company. A recent survey conducted by Wolf as part of its Reclaim the Kitchen initiative found that 50% of 18 to 34-year-olds would rather scroll social media than cook. And 40% of adults don’t cook because they’re just too tired on any given day, even if they have the time.
One of the secrets we’ve learned in our pursuit of cooking is that it’s really just a series of simple techniques. Once you know a few of the basics, you’ll see them repeated in all sorts of future recipes that you make. For today’s roasted vegetable bowl recipe, we wanted to go back to the uber-basics and talk about one of our favorite simple techniques: roasting vegetables.
Reclaim the Kitchen is all about providing practical tips, tricks and techniques to empower people to cook more. This is something Alex and I very passionate about, since the past 8 years we’ve spent time reclaiming our own kitchen (listen to us tell our story here). Ready to get started with this roasted vegetable bowl?
Why roast vegetables?
Why roast veggies for this vegetable bowl? Couldn’t they just be raw? A few reasons:
- Roasting brings out a surprising inner, caramel-y goodness in vegetables. Veggies that are iffy raw (for example, cauliflower) transform into something otherworldly when roasted.
- Roasting makes your house smell incredible.
- Roasting is a cozy cooking technique: no matter the temperature outside!
Roasted vegetables are fantastic as a side dish to the main event. Better yet, you can turn them into main dish as a vegetable bowl with rice, quinoa, or another whole grain. Vegetarian grain bowls like this one are super simple, customizable, and work for lunch or dinner. Leftovers save well for meals a few days later. While neither Alex nor I grew up eating this kind of meal, it’s now one of our favorites since it is flexible, tasty, and easy to put together.
How to roast vegetables: the basics
Here are the basics of roasting vegetables, in 5 simple steps! You can use these tips for making this vegetable bowl, or any other way you’d like to serve veggies.
- Preheat your oven to 450F. Roasting at very high heat makes the vegetables tender on the inside and slightly charred on the outside.
- Chop the vegetables into bite-sized pieces, then mix them with olive oil, kosher salt, and black pepper. If desired, sprinkle with some spices. Many times, we add some minced garlic to most of our roasted vegetables for optimal flavor.
- Line a baking sheet with parchment paper (or a silicon mat), which helps to minimize the mess after roasting. Pour the vegetables onto the baking sheet.
- Bake for around 30 to 45 minutes, depending on the type of vegetable and the size of the pieces (test with a fork for tenderness). There’s no need to stir when the baking sheet is lined, since the vegetables won’t stick to the pan. Remove the tray from the oven and cool slightly; then enjoy!
How to make this vegetable bowl
This roasted vegetable grain bowl stars our absolute favorite roasted veg: cauliflower, sweet potato, and red onion, mixed with Moroccan spices. We couldn’t resist using purple cauliflower from our local farmer’s market; it was too pretty not to buy!
For the grain, we’ve chosen a unique one: freekeh. It’s a whole grain similar to wheat berries and bulgur wheat that has a quick cooking time and a distinct, nutty flavor. You could use any other whole grain you’d like: quinoa, brown rice, farro, etc. A simple lemon Greek yogurt sauce makes for a fresh, bright counterpoint to the caramel, roasted flavor of the veggies. Or for a vegan option, use our Best Lemon Tahini Sauce. Topped with parsley and chopped almonds, it’s a comforting, savory autumn bowl.
Whether you try this vegetable bowl or a take of your own, we hope this recipe inspires you to return to the kitchen and start roasting!
Read more: Try using Homemade Labneh in place of Greek yogurt in this recipe!
For more on Reclaim the Kitchen, see ReclaimTheKitchen.com. The statistics noted above are part of a “State of Cooking in America” study conducted by Wolf.
Did you make this recipe?
If you make our roasted fall vegetable grain bowl with lemon drizzle recipe, we’d love to hear how it turned out. Leave a comment below or share a picture on Instagram and mention @acouplecooks and tag #ReclaimtheKitchen.
Looking for more healthy bowl meals?
Outside of this vegetable bowl, here are some of our favorite healthy bowl meal recipes:
- Chickpea Couscous Bowls with Tahini Sauce
- Raw Falafel Buddha Bowls
- Greek Sofrito Quinoa Bowl
- Go Green Bowls with Lemon Yogurt Sauce
- Vegetarian Quinoa Bibimbap Bowls
- Chickpea Fattoush Bowls
- Thai Salad with Peanut Sauce Dressing
- Vegan Buddha Bowl with Tahini Sauce
- Veggie Burrito Bowls with Cauliflower Rice
This roasted vegetable bowl recipe is…Print
For the roasted vegetables
- 1 medium head cauliflower
- 1 red onion
- 1 1/2 pounds sweet potatoes (2 to 3 medium)
- 2 garlic cloves
- 3 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon ground allspice
- 1/4 teaspoon cayenne
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
For the freekeh
For the lemon yogurt and garnish* (for vegan, use Lemon Tahini Sauce)
- 7 ounces Greek yogurt (about 1 cup)
- 2 tablespoons lemon juice plus zest from 1/2 lemon
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/2 cup chopped almonds (roasted and salted, if desired)
- 2 tablespoons parsley, for garnish
- Preheat oven to 450F.
- Roast the vegetables: Slice the cauliflower in half, then chop it into florets. Peel the onion and slice it into 1/2 to 3/4-inch slices. Cut the sweet potato into small cubes, about 1/2-inch by 1/2-inch. Mince the garlic. Place all vegetables in a large bowl and mix with the olive oil, cumin, coriander, allspice, cayenne, kosher salt, and black pepper. Line a baking sheet with parchment paper, then pour the vegetables onto the baking sheet. Roast until tender and slightly browned, about 35 minutes (no need to stir).
- Meanwhile, make the freekeh: place 3 3/4 cups water and the kosher salt in a saucepan and bring to a boil. Add the freekah and bring to a simmer, then simmer gently for 20 minutes. Let stand to steam, covered, for 5 minutes prior to serving.
- Make the lemon yogurt: Mix the Greek yogurt with lemon juice, lemon zest, 1/4 cup water, kosher salt and black pepper.
- Serve the grain bowl: Roughly chop the almonds and parsley. To serve, spoon freekah and vegetables into a bowl, and garnish with yogurt sauce, almonds and parsley.
- Category: Main Dish
- Method: Baked
- Cuisine: American
Keywords: Vegetable Bowl, Grain Bowl, Roasted Vegetables, Vegetarian, Gluten Free, Healthy, Dinner, Freekah
About the Authors
Sonja Overhiser is author of Pretty Simple Cooking, named one of the best healthy cookbooks of 2018. She’s host of the food podcast Small Bites and founder of the food blog A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Sonja seeks to inspire adventurous eating to make the world a better place one bite at a time.
Alex Overhiser is an acclaimed food photographer and author based in Indianapolis. He’s host of the food podcast Small Bites and founder of the recipe website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Alex is author of Pretty Simple Cooking, named one of the best vegetarian cookbooks by Epicurious.