This delicious Anti-Inflammatory Veggie Bowl with Lemon Tahini Sauce is the perfect meal prep lunch or dinner recipe. Serve the flavorful roasted vegetables with brown rice, chickpeas, and a lemon tahini drizzle. Vegan and gluten-free.

anti-inflammatory veggie bowl served with chickpeas and a tahini drizzle

When you’re craving vegetables or a nourishing vegan meal, you’ve got to try this veggie bowl flavored with anti-inflammatory spices like cinnamon, cumin, paprika, and turmeric.

Start by roasting a variety of vegetables such as butternut squash, cauliflower, onion, and Brussels sprouts with a homemade spice blend. Then, serve the vegetables with brown rice and chickpeas, topped with a creamy tahini lemon sauce.

Let me show you how easy it is to make this detoxifying, anti-inflammatory, and super flavorful recipe.

Recipe Highlights

  • This vegan and gluten-free veggie bowl makes eight servings. It’s perfect for a family, or for meal prepping for the week.
  • You can use a variety of vegetables you have on hand, including sweet potatoes, parsnips, carrots, or fennel.
  • Swap out the brown rice for quinoa, if you prefer.
chopped vegetables in a mixing bowl for veggie bowl recipe

Recipe Steps

Step One

The most labor-intensive part of making this veggie bowl recipe is chopping your vegetables. If you have access and the budget for pre-chopped vegetables, then that’s one way you can make this recipe easier.

Otherwise, you’ll need to chop your vegetables into similar-sized pieces. I used a mix of butternut squash, cauliflower, onion, radishes, and Brussels sprouts.

Please see the printable recipe card at end of this post for the exact ingredients and measurements.

Step Two

Add your chopped vegetables to a large mixing bowl. Toss them with your cooking oil, such as avocado oil or olive oil.

chopped vegetables in a large mixing bowl tossed with oil and spice blend

Next, make your anti-inflammatory spice blend and add that to the mixing bowl with the veggies and oil. Toss to combine.

labeled photo with ingredients for anti-inflammatory spice blend

Step Three

Spread your vegetables onto two parchment paper-lined baking sheets and roast them for 45 minutes at 375 degrees F.

vegetables on baking sheet ready for roasting in the oven

Step Four

While the vegetables are roasting, prepare your rice or quinoa. I really like using brown rice for this veggie bowl since it has great texture and flavor. You can cook the brown rice on the stovetop or in the Instant Pot.

Step Five

Make the tahini sauce by combining in a bowl the tahini, lemon juice, maple syrup, and sea salt.

labeled photo with ingredients for tahini sauce

Step Six

Once your vegetables are done roasting, it’s time to assemble your bowls. If you’re making this recipe for a meal prep, then you can divide the ingredients into storage bowls and refrigerate them until you’re ready to eat.

ingredients for veggie bowls in glass bowls ready for storage

Otherwise, make your veggie bowl by placing some rice or quinoa in the bottom of a bowl, place a scoop of the vegetables on top, add some chickpeas, and drizzle some tahini sauce on top. Then, it’s time to eat!

veggie bowl with tahini drizzle on top

FAQs

Can I use a different bean that chickpeas?

Yes, you can use whatever type of bean you like in this bowl. You can even leave out the beans, if you prefer.

What if I don’t have all of the spices listed?

The spice blend is very forgiving, so just use what you have and leave out the rest!

Other Healthy Vegan Recipes You Might Like

I hope you make this recipe! If you do, please leave a comment and a starred review below.

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Print
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veggie bowl with a wooden spoon for serving

Anti-Inflammatory Veggie Bowl with Tahini Sauce


Description

This delicious Anti-Inflammatory Veggie Bowl with Lemon Tahini Sauce is the perfect meal prep lunch or dinner recipe. Serve the flavorful roasted vegetables with brown rice, chickpeas, and a lemon tahini drizzle. Vegan and gluten-free.


Ingredients

Scale
  • FOR THE VEGGIES:
  • 1 pound chopped butternut squash (about 2 cups)
  • 1 head of cauliflower, broken into florets
  • 1 onion, chopped
  • 5 small red radishes, chopped
  • 1/2 pound brussels sprouts, halved
  • 3 garlic cloves, minced
  • 4 tablespoons cooking oil, I like avocado oil or olive oil
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground cumin
  • 1 teaspoon turmeric
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon smoked paprika
  • 1 teaspoon sea salt
  • 1/2 teaspoon ground black pepper
  • FOR THE SAUCE:
  • 1/2 cup tahini
  • 2 lemons, juiced
  • 1 tablespoon maple syrup
  • 1 teaspoon sea salt
  • 2 tablespoons water
  • FOR THE BOWLS:
  • 2 cups cooked brown rice
  • 1 15-ounce can chickpeas, rinsed and drained

Instructions

  1. Preheat your oven to 375 degrees F.
  2. Place the chopped butternut squash, cauliflower florets, onion, radishes, Brussels sprouts, and garlic into a large mixing bowl.
  3. Add the cooking oil, cinnamon, ginger, cumin, turmeric, coriander, paprika, salt, and pepper to the bowl. Toss to combine.
  4. Line two baking sheets with parchment paper and pour the vegetables onto the baking sheets. 
  5. Place the baking sheets in the oven for 45 minutes. Toss the vegetables once during the cooking process to help them cook evenly.
  6. While the vegetables are roasting, prepare your rice or quinoa. I really like using brown rice for this veggie bowl since it has great texture and flavor. You can cook the brown rice on the stovetop or in the Instant Pot.
  7. Make the tahini sauce by combining in a bowl the tahini, lemon juice, maple syrup, and sea salt. Add the water and stir with a small spoon or whisk until the sauce is smooth. 
  8. Then, after the vegetables have done cooking, you can remove them from the oven and transfer them to a storage container.
  9. When you’re ready to make your veggie bowls, serve them with a scoop of brown rice or quinoa, a generous scoop of roasted vegetables, and a spoonful of chickpeas. Drizzle the tahini sauce on top and serve warm. 

Notes

  • You can use a variety of vegetables you have on hand, including sweet potatoes, parsnips, carrots, or fennel.
  • The spice blend is very forgiving. If you don’t have one or two of them, just leave them out. 
  • Store any cooked roasted vegetables in a tightly-sealed container in the refrigerator for up to 4 days. Reheat before serving.
  • Category: Main dish
  • Method: Oven
  • Cuisine: Healthy

Keywords: brown rice veggie bowl, roasted vegetable bowl, nourish bowl

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