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Roasted Vegetable Harvest Salad Bowl
Veggie bowl, harvest salad, Buddha bowl…no matter what you call this Roasted Vegetable Harvest Salad Bowl it’s a meal prep staple. Colorful, hearty, full of roasted vegetables and flavor.
I’m finally getting around to sharing more of my ‘go-to’ meals on the blog. And as I mentioned in my ‘This is 30’ blog post, this Roasted Vegetable Harvest Salad Bowl, is a lunchtime staple.
My mindset about my meals is all about being flexible, yet intentional — and a veggie-packed lunch bowl allows me to be more flexible with my other meals and snacks.
This roasted vegetable salad bowl is all about flexibility too. I love adding a variety of colorful roasted veggies to my bowl — rainbow carrots, baby broccoli, and root vegetables like squash and sweet potatoes. But ultimately you can use whatever vegetables you have on hand {fresh or frozen}.
Roasted Vegetable Harvest Salad Bowl Meal Prep
If I happen to be at home, I’ll roast the vegetables right before I eat and make a warm salad. But more often, this is a meal prep roasted vegetable bowl that I make the night before.
I simply roast and extra sheet pan of whatever vegetables I’m making for dinner. Place the extra vegetables over a bed of greens in a glass-lock meal prep container; refrigerate overnight.
Then top the prepped harvest salad with a dressing or oil in the morning, and carry it with me in a pack-it freezer bag. It’s the perfect grab-n-go, meal prep lunch.
This roasted vegetable bowl is also a lot easier on the gut too. If raw vegetables tend to make you bloated and gassy, swapping you raw salad greens for roasted vegetable bowls is the way to go!
Customize Your Roasted Vegetable Harvest Salad Bowl
As I mentioned above, you can customize the roasted vegetables and dressings to suite your tastebuds and avoid salad boredom.
I’m all about keeping it simple, a generous drizzle of avocado oil + squeeze of lemon, or this Primal Kitchen Lemon Turmeric Dressings are my current favorite dressings.
If you’re more into DIY dressings, try this 5-ingredient, Lemon Turmeric Superfood Dressing.
Of course you can always add protein to this roasted vegetable harvest salad bowl. I personally, love adding a generous scoop of hummus for plant-based protein and healthy fats. For more of my favorite salad toppers, check out this post.
Enjoy this roasted vegetable harvest salad as a lunch bowl, dinner side, or heck, you can even turn it into a breakfast bowl topped with eggs over easy.
The Recipe: Roasted Vegetable Harvest Salad Bowl
Roasted Vegetable Harvest Salad Bowl Recipe
Prep time
Cook time
Total time
This Roasted Vegetable Harvest Salad Bowl it's a meal prep staple. Colorful, hearty, full of roasted vegetables and flavor.
Author: Lindsey Bomgren, Nourish Move Love
Recipe type: Salad, Vegetable Bowl
Serves: 1 bowl
Ingredients
- 2 c Raw Greens
- ½ c Cubed Butternut Squash or Sweet Potato
- 3-5 Medium Rainbow Carrots
- ½ c Broccoli {or 3-5 Baby Broccoli}
- ¼ c Hummus
- 2-3 tbsp Avocado Oil
Instructions
- Preheat oven to 350 degrees.
- Add raw greens to salad bowl or meal prep container and set aside.
- Place remaining veggies {squash/sweet potatoes, carrots, broccoli, or other vegetables of choice} on a sheet pan and drizzle with avocado oil. Feel free to add minced garlic + additional seasonings if you'd like.
- Roast vegetables at 350 degrees for 25-30 minutes. Until golden + slightly soft.
- Add roasted vegetables to bed of raw greens, drizzle with additional avocado oil or dressing of choice.
- Feel free to add additional toppings like hummus, protein, nuts or ect.
- Eat immediately as a warm salad, or store in the fridge overnight as a meal prep salad bowl.
Notes
*Feel free to customize roasted vegetables based on what you have on hand in the fridge or freezer.
**For meal prep -- batch roast vegetables ahead of time {scaling recipe to cover as many meals as you would like}. Let cool and store in glass lock container in refrigerator until needed. Roasted vegetables should last 2-3 days in refrigerator.
**For meal prep -- batch roast vegetables ahead of time {scaling recipe to cover as many meals as you would like}. Let cool and store in glass lock container in refrigerator until needed. Roasted vegetables should last 2-3 days in refrigerator.
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