vegetable bowl

This Chicken Bibimbap is flavor-packed and makes a perfect lunch or dinner to share with a friend. You’ll start by tossing chicken in an easy garlic-soy marinade that will ensure your chicken is crisp and caramelized when you cook it. Then, you’ll keep building the dish with cooked carrots, spinach, and shiitake mushrooms. Fry up a couple of eggs and you’re ready to serve a delicious meal.

Chicken Bibimbap Recipe by Tasty

fresh ginger, minced

scallions, thinly sliced,

soy sauce

sesame oil,

mirin

brown sugar

lb boneless, skinless chicken thighs, sliced into 1/2 inch (1 1/4 cm) strips

spinach

kosher salt,

black pepper,

carrots,

oz shiitake mushroom, stems removed, thinly sliced

unsalted butter

eggs

sushi rice, cooked

cabbage kimchi

persian cucumber, thinly sliced

The official home of all things Tasty, the world’s largest food network. Search, watch, and cook every single Tasty recipe and video ever - all in one place!

Tasty

In a shallow dish, combine 2 cloves of garlic, the ginger, 2 thinly sliced scallions, the soy sauce, 2 tablespoons sesame oil, the mirin, and brown sugar, and whisk to combine.

Add the chicken and toss to coat. Cover with plastic wrap and let marinate in the refrigerator for 30 minutes.

Bring a large pot of water to boil over high heat and season generously with salt. Prepare an ice bath in a large bowl. Blanch the spinach in the boiling water for 30 seconds, then transfer to the ice bath to shock, then drain. Transfer to a small bowl and season with 1 teaspoon of sesame oil, salt, and pepper.

In a medium skillet, heat 1 teaspoon of sesame oil over medium heat. Add the carrots and cook until softened, 2-3 minutes. Remove from the pan and set aside. Season with salt.

In the same skillet, heat 1 tablespoon of sesame oil over medium-high heat. Add the remaining clove of garlic and cook for 30 seconds, until fragrant. Add the mushrooms and cook, stirring frequently, until softened, about 2 minutes. Season with salt, then remove from the pan and set aside.

In the same skillet, heat the remaining tablespoon of sesame oil over medium-high heat. Add the marinated chicken and sauté, stirring occasionally, until cooked through, about 5 minutes.

Heat a nonstick pan over medium-high heat. Melt the butter in the pan. Once the foaming subsides, crack the eggs into the pan and cook until the whites are firm and golden brown around the edges and the yolks are still runny, or to your desired doneness.

To assemble the bibimbap bowls, top the rice with the chicken, kimchi, sliced scallions, carrots, spinach, mushrooms, cucumbers, and fried eggs.

https://vid.tasty.co/output/122189/landscape_480/1547062071

Healthy, easy, and delicious roasted vegetable bowl with tahini dressing and hemp seeds! The perfect 30-minute plant-based meal for any time of the day!

Roasted Rainbow Vegetable Bowl (30 Minutes!)

3-4 medium red or yellow baby potatoes

potato

carrots

beet

radishes ((halved, or quartered if large))

Tbsp avocado coconut oil

tsp curry powder ((divided))

tsp sea salt ((divided))

cabbage ((thinly sliced))

red pepper ((thinly sliced))

broccolini ((roughly chopped))

collard greens

lemon

Tbsp tahini ((divided))

Tbsp hemp seeds ((divided))

avocado ((divided // optional))

Preheat oven to 400 degrees F (204 C) and line two baking sheets with parchment paper (or more baking sheets if increasing batch size).

To one baking sheet, add the potatoes, sweet potatoes, carrots, beets, and radishes and drizzle with half of the oil (or water), curry powder, and sea salt (as original recipe is written- 1 Tbsp (15 ml) oil (or water), 1/2 tsp curry powder, and 1/4 tsp sea salt). Toss to combine. Bake for a total of 20-25 minutes or until golden brown and tender.

To the second baking sheet, add the cabbage, bell pepper, and broccolini. Drizzle with with the remaining half of the oil (or water), curry powder, and sea salt (as original recipe is written- 1 Tbsp (15 ml) oil (or water), 1/2 tsp curry powder, and 1/4 tsp sea salt). Toss to combine.

When the potatoes/carrots hit the 10-minute mark, add the second pan to the oven and bake for a total of 15-20 minutes. In the last 5 minutes of baking, add the collard greens or kale to either pan and roast until tender and bright green.

To serve, divide vegetables between serving plates and garnish with avocado (optional) and season with lemon juice, tahini, hemp seeds, and another pinch of sea salt (optional). You could also garnish with any fresh herbs you have!

Best when fresh. Store leftovers covered in the refrigerator for 3-4 days. Reheat in a 350-degree F (176 C) oven or on the stovetop over medium heat until hot.

The ultimate cauliflower rice bowls using miso roasted vegetables, crispy chickpeas and sauteed kale. These bowls are hearty, nourishing and easy to make!

Miso Roasted Vegetable &amp; Cauliflower Rice Bowls

butternut squash (, cubed)

brussels sprouts (, halved)

red onion (, sliced)

(15 oz) can chickpeas, drained & rinsed

sesame oil

miso paste ((any variety))

garlic powder

ginger

cauliflower

rice wine vinegar

cilantro (, chopped)

Salt & pepper

Tahini ((thinned with water if needed))

Cilantro

Cracked pepper

Preheat the oven to 400ºF.

Place the vegetables and chickpeas on a baking sheet and set aside.

Make the marinade by whisking together the oil, miso and spices. Spoon the marinade onto the veggies and chickpeas (it will be thick so spread it out), then use your hands to coat everything. Bake for 25 - 30 minutes, flipping halfway through.

While the vegetables are cooking, make the rice. Add the frozen cauliflower into a pan. Turn on medium heat, cover and let cook for 8 - 9 minutes. Once cooked, stir in the rest of the ingredients.

Divide everything between four bowls. Top each with a drizzle of tahini, sprinkle with cilantro and finish with some fresh cracked pepper.

This roasted vegetable bowl is a hearty vegetarian meal, featuring Moroccan spices, whole grain freekah, and a tangy lemon drizzle.

Roasted Vegetable Bowl

red onion

sweet potatoes (2 to 3 medium)

garlic

olive oil

cumin

coriander

allspice

cayenne

salt

black pepper

freekeh (or substitute quinoa)

Greek yogurt (about 1 cup)

lemon juice lemon

almonds

parsley,

Roast the vegetables: Slice the cauliflower in half, then chop it into florets. Peel the onion and slice it into 1/2 to 3/4-inch slices. Cut the sweet potato into small cubes, about 1/2-inch by 1/2-inch. Mince the garlic. Place all vegetables in a large bowl and mix with the olive oil, cumin, coriander, allspice, cayenne, kosher salt, and black pepper. Line a baking sheet with parchment paper, then pour the vegetables onto the baking sheet. Roast until tender and slightly browned, about 35 minutes (no need to stir).

Meanwhile, make the freekeh: place 3 3/4 cups water and the kosher salt in a saucepan and bring to a boil. Add the freekah and bring to a simmer, then simmer gently for 20 minutes. Let stand to steam, covered, for 5 minutes prior to serving.

Make the lemon yogurt: Mix the Greek yogurt with lemon juice, lemon zest, 1/4 cup water, kosher salt and black pepper.

Serve the grain bowl: Roughly chop the almonds and parsley. To serve, spoon freekah and vegetables into a bowl, and garnish with yogurt sauce, almonds and parsley.

Wow, thanks for such a quick, easy and super yummy recipe! I used quinoa but will keep looking for freekeh.  I wasn't sure what to do with the two garlic cloves from the ingredient list so I put them in the lemon yogurt dressing,  this is a keeper recipe.

Dig into all the best flavors of Italy with this healthy, vegan Italian Bowl with roasted vegetables and quinoa. This recipe is gluten free, packed with vitamins and plant-based protein, and easy to make in just 30 minutes!

Vegan Italian Bowl with Roasted Vegetables

kale (chopped)

red bell pepper (sliced)

onion (sliced)

cherry tomatoes

chickpeas

Italian seasoning

sea salt (divided)

lemon juice

lemon zest

red pepper flakes (optional)

quinoa

tomato sauce (click link for recipe)

basil leaves (chopped)

Preheat the oven to 400°F.

Arrange the kale on a foil-lined baking sheet and toss it with 1 tablespoon olive oil and ½ teaspoon sea salt. 

On another foil-lined baking sheet, add the sliced red bell pepper, onions, cherry tomatoes and chickpeas.

Toss everything in the remaining 2 tablespoons olive oil and 2 tablespoons Italian seasoning. 

Place both baking sheets in the oven and roast for 20-25 minutes.

Remove both baking sheets from the oven and immediately toss all of the ingredients with the remaining ½ teaspoon sea salt, lemon juice, lemon zest and red pepper flakes.

Divide the cooked quinoa between four bowls.

Top with the roasted vegetables, tomatoes and chickpeas.

Drizzle the sun dried tomato sauce over the bowls, or serve it in a small bowl on the side.

Garnish with fresh chopped basil leaves and serve the bowls immediately.

Smoky sweet potatoes, crispy chickpeas, and perfectly roasted Brussels sprouts with tahini honey mustard make the ultimate roasted vegetable bowl! This flavorful, nutrient-packed vegetarian meal is perfect for meal prep lunches or hearty dinners. Feel free to make these your own by changing up the veggies, adding feta cheese, hot sauce, pumpkin seeds, etc!

Roasted Veggie Bowl with Tahini Honey Mustard

sweet potatoes, diced

Brussels

can chickpeas, drained and rinsed

tbsp olive oil

tsp smoked paprika, divided

tsp garlic powder, divided

tsp cumin

cayenne (omit if you don't like spicy)

brown rice

Optional (but recommended!) for serving: 1 avocado, thinly sliced romaine or cabbage

tahini

tbsp lemon juice (from 1 small lemon)

Dijon mustard

tbsp honey

Place chopped sweet potatoes on one sheet pan. (I find veggies brown best when roasted directly on the pan versus lining it.) Place chickpeas and Brussels on another sheet pan. Remove any outer leaves that came off sprouts as they'll burn. Drizzle each pan with 1 tbsp oil, 1 tsp smoked paprika, 1/2 tsp fine sea salt, 1/2 tsp garlic powder, and a few grinds of black pepper. Sprinkle sweet potato pan with 1/2 tsp cumin and optional cayenne. Toss to combine.

Flip Brussels so they’re all cut side down. Bake for 25-30 minutes, tossing each pan halfway through. While they bake, cook rice according to package directions. (I cook 1 1/2 cups brown basmati rice in the instant pot).

Make sauce by whisking together oil, tahini, lemon juice, dijon, honey, salt and pepper in a medium bowl. Whisk in water as needed to thin until you have a drizzleable sauce. If your tahini is thicker, you’ll need more. It will thicken as it sits. You may have extra dressing. I like to store it in this shaker bottle!

Assemble bowls by placing a bed of rice at the bottom. Top with chickpeas, Brussels and sweet potatoes. Drizzle with plenty sauce. Garnish with avocado and thinly sliced romaine or cabbage.

WOW. This recipe is so SO good! The combo of flavors from the spices on the veggies and the sauce is just killer. I made as-written (w the Brussels, sweet potatoes, and brown rice) and wouldn’t change a thing! I could still see it being amazing though if I had different veggies on hand (like the ones you rec as subs) - and would rather make this delish meal w subs than forego it LOL. It’s honestly just so good! Also love the cool crunch from the thinly sliced romaine on top - it’s such a small touch but really loved it! 💯 will be a repeat for us!!

This is such a wonderful meal! It’s so easy and delicious and the entire family enjoys!

This was delicious! I made mine with plain couscous because I was out of brown rice.

Made this last night both for my family and also to take for a friend who is recovering from surgery. It was incredibly flavorful and filling. My 7 year old loved it!  It was easy to package up and take over to my friend for a nourishing meal. I used quinoa because it was what I had on hand. I don’t think it needs a ton of grain bc of the sweet potato. Do yourself a favor and make extra Brussels for the extra honey mustard you will have!

PHENOMENAL! I loved the flavors, and our sweet Ansley loved it too. 🤩

Amazing, delicious, can’t get enough! I put it over spinach and quinoa instead of rice because that’s what I had.

Wow, these packed so much flavor! I couldn't stop eating the Brussels sprouts off the pan. Gonna make it again next week!

Smoked paprika, where have you been all my life? I just made this recipe yesterday and LOVE the flavors from the seasonings and the dressing. SO SO GOOD! This will definitely be in my rotation for dinners and easy lunches.

Such a healthy, quick, tasty and satisfying recipe!!! My daughter is a Junior in college and this is her new favorite Go To meal to make for herself at school.  I made it for her over one of her visits home and she became a fan!!! Soooo good!

Made this last night and am officially obsessed! (in addition to the broccoli/carrot buddha bowls!)

This is a mouth-watering fabulous dish!  Cannot recommend it enough.

This recipe is amazing!!  My husband requests it.  I don't even like dijon mustard, but I could bathe in that sauce.  It's made the rotation list in our home.

This was delicious! I modified based on what I had and used farro and a simpler tahini sauce but this is the perfect spice combo and such an easy template to adapt! Will be a new fall go-to dinner in our house (and I didn’t but it’d be so easy to prep ahead of time)!

This was actually quite good! My fiance absolutely loved it. Simple with a ton of flavor!

I'm a very sn9bby cook lol I make a 12 hour lamb ragu my husband married me for, bourguignon Julia child would cry over, a lasagne that all steps take 2 separate days. This very simple, very affordable recipe is 10/10 five stars, hell yes I want seconds, add that to the dream BnB or food truck vegetarian options. So good! I thought about adding onions to roast, thyme, garlic, different spices etc. No need to fuss over this at all. The sauce is money thanks for sharing

https://mediavine-res.cloudinary.com/video/upload/t_original/v1674080061/x0vp7aauyhdglm2kcwrt.mp4

Smoky sweet potatoes, crispy chickpeas, and perfectly roasted Brussels sprouts with tahini honey mustard make the ultimate roasted veggie bowl! This flavorful, nutrient-packed vegetarian meal is perfect for meal prep lunches or hearty dinners.

Top 6 vegetable bowl recipes from across the web

The most viewed vegetable bowl recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Chicken Bibimbap Recipe by Tasty

Roasted Rainbow Vegetable Bowl (30 ...

Miso Roasted Vegetable & Caulif...

Roasted Vegetable Bowl

Vegan Italian Bowl with Roasted Veg...

Roasted Veggie Bowl with Tahini Hon...

Top 6 vegetable bowl recipes from across the web

The most viewed vegetable bowl recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Chicken Bibimbap Recipe by Tasty

Roasted Rainbow Vegetable Bowl (30 ...

Miso Roasted Vegetable &amp; Caulif...

Roasted Vegetable Bowl

Vegan Italian Bowl with Roasted Veg...

Roasted Veggie Bowl with Tahini Hon...

The most viewed vegetable bowl recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Miso Roasted Vegetable & Caulif...