• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • Recipes
  • Resources
  • About
  • Contact

Wee Little Vegans

Kid Friendly Vegan Recipes

menu icon
go to homepage
  • Recipes
  • Resources
  • About
  • Contact
  • Subscribe
subscribe
search icon
Homepage link
  • Recipes
  • Resources
  • About
  • Contact
  • Subscribe
×

Home » Recipes » Gluten Free Main Dish

Maple Dijon Roasted Vegetable Bowl

  • Facebook
  • Twitter
Jump to Recipe Print Recipe

Roasted veggies and your favorite grain drizzled with a simple and oh so delicious maple dijon dressing. These Maple Dijon Roasted Vegetable Bowls are perfect for a healthy dinner or lunch meal and even meal prepping.

Top view of Maple Dijon Roasted Vegetable  Bowl with a small jar of sauce to the side.

We recently signed up to get a weekly delivery of produce rescued from going to waste. Every week we receive a selection of fruits, vegetables and pantry items that for one reason or another are undesirable to grocery stores. Everything is perfectly fresh and delicious maybe just oddly shaped or over/under sized. Food waste is a huge problem so I love this idea. Lately our boxes have included vegetables like beet root, carrot, cauliflower and greens. Our favorite thing to do with all the veggies is roast them and pile them high on a bed of grains with a yummy sauce.

This Maple Dijon Roasted Vegetable Bowl is a long time favorite. It's super simple to make, healthy and so satisfying.

Maple Dijon Roasted Vegetable bowl with hands holding the bowl.

ingredients

Vegetables are the star of this bowl with beets, cauliflower, carrots and kale all roasted to tender yet crisp deliciousness.

Underneath all the veggie goodness is a bed of your desired grain. In this particular bowl, we chose purple rice, also known as black or forbidden rice, for its nutty flavor and slight chew. Any variety of rice, quinoa, millet, or other grain would be just as delicious.

The sauce is what takes this bowl to the next level. We've been making this sauce for a long time. It's stupidly simple and so delicious. It's made with maple syrup, dijon mustard, apple cider vinegar, garlic, salt and pepper.

Bowl of raw vegetables used to make dish including beets, cauliflower, carrots and kale.

instructions

To prepare the sauce simply combine all the ingredients in a small jar with a lid and shake to incorporate. Keep the sauce in the refrigerate while you prepare the rest of the dish. This will give all the flavors time to meld before topping your bowl.

To roast the vegetables grab a large sheet pan or two, chop the beets and cauliflower into roughly equal size and slice carrots in half lengthwise. Spread onto baking sheet in an even layer and drizzle with a bit of oil and sprinkle with a dash of salt, pepper and garlic. Roast until tender and beginning to char and brown a bit.

While the vegetables are roasting cook your grain of choice according to package directions.

I choose to sauté the kale. To do this, roughly chop kale and sauté in a skillet over medium heat until softened and bright green. You could also bake the kale until crisp like a chip, if desired. Just keep a close eye to prevent it from burning if you do bake it.

To assemble the bowls, spoon a layer of prepared grain into bowl. Arrange roasted vegetables on top of grain and drizzle with desired amount of the sauce.

Close up side view of Maple Dijon Roasted Vegetable Bowl.

If you try this Maple Dijon Roasted Vegetable Bowl, I would love to know how it turns out! You can leave a comment and rating below or snap a pic and tag it @weelittlevegans on Instagram so I’ll be sure to see it!

Print
Maple Dijon Roasted Vegetable Bowl
Prep Time
20 mins
Cook Time
45 mins
 

Roasted veggies and your favorite grain drizzled with a simple and oh so delicious maple dijon dressing. These Maple Dijon Roasted Vegetable Bowls are perfect for a healthy dinner or lunch meal and even meal prepping.

Course: Main Course
Cuisine: American
Keyword: gluten free, healthy, vegan
Servings: 6
Author: Melissa
Ingredients
Grain:
  • 1 cup purple rice
  • 2 ¼ cup water or vegetable broth
Sauce:
  • ¼ cup dijon mustard
  • ¼ cup maple syrup
  • 1 tbsp apple cider vinegar
  • 1 small garlic clove, minced
  • salt and pepper, to taste
Roasted Vegetables:
  • 1 lb beetroot
  • 1 lb carrots
  • 1 cauliflower
  • 1 bunch kale
  • 2-3 tbsp oil I use avocado oil.
  • salt and pepper
  • 2 small garlic cloves, minced
Instructions
Grain:
  1. Combine rice and water in a pot with a lid and bring to a boil. Cover and reduce heat to a simmer. Continue simmering for 40 - 45 minutes until water is absorbed. Remove from heat, keep covered and let stand for 5-10 minutes.

Sauce:
  1. Combine all ingredients in a small jar or container with a lid. Shake vigerously to thoroughly incorporate. Refrigerate until ready to use.

Roasted Vegetables:
  1. Preheat oven to 400 degrees. Get out a large baking sheet or two, set aside.

  2. Chop beetroot and cauliflower into equal size pieces, roughly bite sized. Slice carrots in half lengthwise. Drizzle veggies with oil, add salt, pepper and garlic. Toss to coat.

  3. Arrange vegetables on baking sheet in a single layer.

  4. Bake for 30 -40 minutes or until vegetables are tender and slightly charred.

  5. To assemble bowls, scoop rice into bowls and place vegetables on top. Drizzle with desired amount of sauce and enjoy!

Recipe Notes

Use grain of choice, simply follow package directions to prepare. 

The recipe can be doubled if needed. 

ALT TEXT HERE
ALT TEXT HERE
ALT TEXT HERE
ALT TEXT HERE

More Gluten Free Main Dish

  • Asparagus Walnut Mushroom Skillet
  • Lemon Kale Tempeh Pasta
  • Charred Lemony Zucchini with Quinoa
  • Brussels Sprout Tempeh Sheet Pan Hash
  • Facebook
  • Twitter

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Hi, I'm Melissa! Longtime vegan and mom of four little vegans. I share simple recipes our family loves and my tips for raising healthy, happy vegan kids.

More about me →

Popular

  • Sun-dried Tomato and Spinach Spaghetti Feature Image
    Sun-dried Tomato Spinach Spaghetti
  • Close up of a spoon of granola resting on a baking sheet of more granola.
    Oat Free Granola
  • Strawberry Cream Cheese Puff Pastry Feature Image
    Strawberry Cream Cheese Breakfast Pastry
  • Close up of Cashew Cream Cheese in a small bowl on a wooden board.
    Cashew Cream Cheese

Footer

↑ back to top

About

  • Privacy Policy
  • Terms & Conditions

Newsletter

Sign Up! for emails and updates + receive a 7 day weekly meal plan with complete shopping list.

Contact

  • Contact
  • About
  • Work with me

Copyright © 2022 Wee Little Vegans

We use cookies on our website to give you the most relevant experience by remembering your preferences and repeat visits. By clicking “Accept”, you consent to the use of ALL the cookies.
Do not sell my personal information.
Cookie settingsACCEPT
Privacy & Cookies Policy

Privacy Overview

This website uses cookies to improve your experience while you navigate through the website. Out of these, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may affect your browsing experience.
Necessary
Always Enabled
Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
Non-necessary
Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.
SAVE & ACCEPT