Garlic Herb Veggie Bowl

This Garlic Herb Veggie Bowl is my answer whenever I want something colorful satisfying and full of flavor but still wholesome. The combination of roasted vegetables layered over fluffy quinoa and topped with a punchy garlic herb dressing has become my favorite way to welcome busy weeknights or casual lunches with friends.

I threw this bowl together one summer afternoon after a trip to the farmers market and now I make it almost every week it has become a staple for its ease adaptability and the way the fresh herbs brighten everything.

Ingredients

• Sweet potato: diced The sweet earthy base for the bowl Choose a firm orange-fleshed sweet potato for best roasting results
• Zucchini: sliced Adds freshness and mild flavor Look for small firm zucchini with shiny skin
• Red bell pepper: chopped Provides color and a subtle sweetness Pick one that feels heavy for its size and has taut skin
• Broccoli florets: Brings satisfying crunch and takes on a nutty flavor when roasted Look for dark green tightly clustered florets
• Cherry tomatoes: halved Their juiciness and tartness pop after roasting Choose plump firm tomatoes for best flavor
• Red onion: sliced Lends gentle sweetness and color Select onions that are heavy and have no soft spots
• Olive oil: Used for both roasting and dressing For flavor depth go for extra virgin if you can
• Sea salt: Enhances natural veggie flavors Use fine sea salt so it dissolves quickly on vegetables
• Black pepper: Adds gentle heat and sharpness Freshly ground is ideal for aroma
• Cooked quinoa or brown rice: Serves as the hearty base Rinse quinoa well before cooking to avoid bitterness
• Lemon juice: Lifts the dressing and ties together all flavors Choose freshly squeezed for brightness
• Garlic: minced This is the backbone of the dressing Go for fresh and firm cloves for the most aroma
• Fresh parsley and basil: Chopped herbs infuse each bite with vibrant flavor and an uplifting aroma Use fresh whenever possible
• Dried oregano: Gives the garlic herb dressing that Mediterranean twist Pick dried oregano with a bright fragrance
• Crumbled feta cheese (optional): Brings creamy tanginess Skip for vegan dairy-free bowls
• Toasted pumpkin seeds: Crunchy finish with nutty undertones Try to use hulled and unsalted seeds for best texture and flavor

Instructions

Prep the Vegetables:

Peel and dice the sweet potato slice the zucchini and red onion chop the red bell pepper break broccoli into small florets and halve your cherry tomatoes Lay these out on a large baking sheet so they have plenty of room to roast without steaming

Season and Toss:

Drizzle the vegetables evenly with olive oil followed by sea salt and black pepper Toss them gently right on the tray with your hands so every piece is well coated this ensures all those edges will get golden

Roast to Caramelize:

Slide the tray into a preheated oven at 425 F Allow the vegetables to roast for at least 20 minutes then use a spatula to give everything a gentle turn Bake for another 5 minutes or so just until the veggies are tender with caramelized spots

Prepare the Grains:

While the vegetables roast cook your quinoa or brown rice Rinse quinoa thoroughly under cool water before simmering it in just enough water for the perfect fluff Gently fluff with a fork before serving

Make the Garlic Herb Dressing:

In a small bowl whisk olive oil with lemon juice minced garlic parsley basil oregano and a pinch of salt and pepper Stir vigorously until fully blended and herby bits are evenly suspended in the oil

Assemble the Bowls:

Spoon the cooked grains into each bowl creating a cozy base Top each mound with a vibrant array of roasted vegetables making sure everyone gets a bit of each kind

Drizzle and Finish:

Spoon the garlicky herb dressing over all the vegetables letting it seep into the nooks then add a sprinkle of crumbled feta cheese and toasted pumpkin seeds for that final layer of flavor and crunch

Save

The combo of fresh parsley and basil is what always gets compliments in this bowl They are what gives such life to simple roasted vegetables and remind me of the kitchen garden my grandmother kept her hands always smelled of basil when she handed me a bowl for lunch

Storage Tips

Store leftover bowls in airtight containers with the dressing kept separate for best freshness The roasted vegetables and grains will hold up well in the fridge for up to four days Reheat gently or enjoy cold for lunch on the go

Ingredient Substitutions

No sweet potato Use butternut squash or carrots Caught without quinoa Swap brown rice or even millet If you have no fresh herbs try doubling the dried oregano and adding a pinch of thyme You can always mix in chickpeas or grilled tofu too for extra protein

Serving Suggestions

This veggie bowl is filling enough as a stand-alone entree but I love serving it with a loaf of crusty sourdough or alongside a crisp green salad If you want to turn it into a family dinner pass extra feta and dressing at the table and let everyone customize their own

Cultural Notes

Vegetable and grain bowls trace back to Mediterranean mezze platters and the concept of Buddha bowls meals that celebrate wholesome simple ingredients and balance of color texture and taste These bowls pull together some of my favorite flavors from Greece and Italy

Seasonal Adaptations

Swap in roasted carrots parsnips or Brussels sprouts in winter In spring try asparagus and baby spinach added at the very end For summer bowls use grilled zucchini peppers and fresh corn

Save

This veggie bowl brings together flavor and texture in each bite It is sure to become a favorite go-to for easy weeknight dinners or colorful lunches

Recipe FAQs

→ Can I swap out the vegetables?

Yes, you can substitute vegetables based on preference or season. Try mushrooms, carrots, or cauliflower for a delicious twist.

→ Is the dressing vegan-friendly?

The garlic herb dressing is naturally vegan. Simply omit the feta topping for a fully plant-based bowl.

→ What grains work best for the base?

Quinoa brings extra protein and texture, while brown rice offers a hearty, classic base. Both pair well with roasted veggies.

→ How do I add more protein?

Add chickpeas, grilled tofu, or lentils for a boost of plant-based protein and more satisfying flavor.

→ Can this meal be made ahead?

Roasted vegetables and grains can be prepared in advance. Combine just before serving and add dressing for freshness.

→ What beverages pair well?

Enjoy with crisp Sauvignon Blanc or sparkling water with lemon for a refreshing complement to the flavors.