These easy veggie bowls have both spiralized and chopped veggies, for a great texture. Seasoned simply and roasted, these bowls are perfect for meal prep and full of vitamins and nutrients.
Vegetarian Roasted and Spiralized Veggie Bowls
You may have seen my Roasted Veggie Bowls before, whether on the blog, on Instagram, on YouTube, or shared in a Facebook post. I’m always making my Roasted Veggie Bowls – they’re such a simple, tasty, and quick way to meal prep for the week. Essentially, you lay out a bunch of veggies, season them to your preference, and roast them together while you make a healthy grain to serve with them (I usually opt for quinoa or lentils for a protein boost) and serve with a drizzle of tahini and maybe some avocado for a healthy fat.
Meal prepping these bowls usually lasts 3 days in the refrigerator, depending on how much I snack on the veggies during the week! For whatever reason, I haven’t made a spiralized version and since so many of you have been making roasted veggie bowls of your own, I figured it was time to make a true Inspiralized version.
I always roast sweet potatoes in these bowls, but if you are using a different vegetable that can be spiralized (for example, beets or butternut squash), then spiralize accordingly.
Spiralized vegetables cook more quickly in the oven, because they’re thinner. The trick is to monitor the spiralized vegetables and take them off the sheet pan once they’re done cooking and not letting them burn (although I like a little crispiness to my spiralized veggies!)
Then, it’s time to assemble. Easy as that! Meal prep these roasted and spiralized veggie bowls next time, instead of cubing everything! I know I will be!
How do I reheat roasted vegetables?
- Place your roasted veggies in a skillet over medium-high heat and saute, stirring frequently, until heated through.
- Preheat the oven to 400 degrees and lay out your roasted vegetables. Let cook until heated through, about 5-10 minutes, depending on the desired temperature.
Nutritional Information & Recipe