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.
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.
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.
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.
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!
Maple Dijon Roasted Vegetable Bowl
- 1 cup purple rice
- 2 ¼ cup water or vegetable broth
- ¼ cup dijon mustard
- ¼ cup maple syrup
- 1 tbsp apple cider vinegar
- 1 small garlic clove, minced
- salt and pepper, to taste
- 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
- 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.
- Combine all ingredients in a small jar or container with a lid. Shake vigerously to thoroughly incorporate. Refrigerate until ready to use.
- Preheat oven to 400 degrees. Get out a large baking sheet or two, set aside.
- 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.
- Arrange vegetables on baking sheet in a single layer.
- Bake for 30 -40 minutes or until vegetables are tender and slightly charred.
- To assemble bowls, scoop rice into bowls and place vegetables on top. Drizzle with desired amount of sauce and enjoy!