Roasted Vegetable Bowl

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While this does have a lot of ingredients, don’t let that scare you. It is delicious and worth the time. Each of the parts below (the beans, the sweet potatoes and the mushrooms) will work alone as their own side dish. And, when you combine them all together, you’ll get your daily dose of veggies all in one meal!


  • spinach
Cilantro-Lime Black Beans
  • (15-ounce) can black beans, rinsed
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/4 cup chopped cilantro
  • 2 Tablespoons fresh lime juice
Maple-Chili Sweet Potatoes
  • 2 Tablespoons olive oil
  • 2 teaspoons maple syrup
  • 1 teaspoon chili powder
  • 1/4 teaspoon cayenne
  • 1/4 teaspoon salt
  • medium sweet potatoes, 1/2-inch chunks
Marinated Mushrooms
  • 2 Tablespoons balsamic vinegar
  • 2 Tablespoons olive oil
  • 1 Tablespoon Dijon mustard
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly-ground pepper
  • 1 pound button or mini portobella mushrooms, halved or quartered if large
Romesco Sauce
  • 1 cup roasted red peppers
  • 1/2 cup packed parsley
  • 1/4 cup roasted almonds
  • Pinch salt
Parmesan-Parsley Crumbs
  • 1 Tablespoon olive oil
  • 1/2 cup bread crumbs
  • 2 Tablespoons parsley, finely chopped
  • 2 Tablespoons grated Parmesan cheese
Extra Toppings
  • crumbled feta cheese


  • Make beans: In a small saucepan on medium heat, combine black beans, ground cumin, and salt and cook until warm. Add chopped cilantro and fresh lime juice.
  • Make potatoes: Whisk together olive oil, maple syrup, chili powder, cayenne, and salt. Toss with sweet potatoes. Roast on rimmed baking sheet at 425°F until golden brown and tender, stirring halfway through, 35 to 40 minutes.
  • Make mushrooms: Whisk together balsamic vinegar, olive oil, Dijon mustard, salt, and pepper. Toss with mushrooms. Roast on a rimmed baking sheet at 425°F until liquid has evaporated, 20 minutes.
  • Make sauce: In a food processor, pulse roasted red peppers, parsley, roasted salted almonds, and pinch salt until almost smooth.
  • Make crumbs: Heat olive oil in a small skillet on medium-low. Add breadcrumbs and toast, stirring until golden brown, about 3 minutes. Transfer to a small bowl and add finely chopped parsley and grated Parmesan.
  • Assemble all ingredients, dividing into 4 bowls: Combine spinach, black beans, potatoes, mushrooms, sauce, crumbs, and crumbled feta in bowl.