Roasted Rainbow Veggie Bowl

The Spruce
  • Total: 45 mins
  • Prep: 20 mins
  • Cook: 25 mins
  • Yield: Serves 2

This vegan and gluten-free roasted veggie bowl is as colorful as it is tasty. Meaty portobello mushrooms, sweet butternut squash, and bright beets are roasted with fresh rosemary. Tender veggies meet shredded kale, white beans, and kimchi on a base of rice for a nutritious dish. A citrusy tahini-lemon sauce ties it all together for a one-dish meal that's sure to please.

This meal packs up nicely as a lunch on the go. Assemble everything and store the dressing in a separate container. Serve at room temperature and add warm water to the dressing if needed to thin it out for drizzling.


Click Play to See This Recipe Come Together


  • For the Roasted Veggies:
  • 2 large portobello mushrooms (stemmed)
  • 1 medium butternut squash (peeled, seeded, and cubed)
  • 2 large beets (peeled, cubed)
  • 1 tablespoon olive oil
  • 2 sprigs fresh rosemary (leaves only)
  • Salt (to taste)
  • Black pepper (to taste)
  • For the Beans:
  • 2 cups white beans (cooked, or one 15-ounce can, rinsed and drained)
  • 1 tablespoon soy sauce (or liquid aminos)
  • Pepper (to taste)
  • For the Lemon Tahini Sauce:
  • 1/2 cup tahini (sesame paste)
  • 1/4 cup non-dairy milk (such as almond milk)
  • 3 tablespoons lemon juice
  • 2 tablespoons maple syrup
  • 1 tablespoon soy sauce (or liquid aminos)
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon garlic powder
  • For The Bowl:
  • 1 to 2 cups cooked wild rice (or white or brown rice)
  • 2 handful​s kale (shredded, or other green of choice)
  • 1/3 cup kimchi

Steps to Make It

  1. Gather the ingredients.

  2. Preheat the oven to 425 F. Line a baking sheet with parchment paper.

  3. Spread the portobello mushrooms, butternut squash, and beets in a single layer. Drizzle with olive oil and top with rosemary leaves. Season with salt and pepper.

  4. Roast for 20 to 25 minutes or until the squash is tender, tossing once halfway through to ensure even cooking. Check the mushrooms after 15 minutes and remove if they are tender and juicy.

  5. Once cooked, slice the mushrooms.

  6. While the veggies are roasting, heat up the beans. Add the beans to a small saucepan over medium heat.

  7. Add the soy sauce and season with pepper. Cook, stirring occasionally, until the beans are fully heated and the liquid has been absorbed. Remove from the heat and cover the pan until ready to serve.

  8. Prepare the tahini sauce. Combine the tahini, almond milk, lemon juice, maple syrup, soy sauce, ground ginger, and garlic powder. Whisk until well mixed.

  9. To serve, add cooked rice to the bottom of two bowls. Top with the roasted squash, beets, sliced mushroom, white beans, kale, and kimchi.

  10. Drizzle the tahini sauce over it all and serve immediately. Enjoy!

Recipe Variations

This recipe is infinitely customizable.

  • Swap the butternut squash for delicata squash or sweet potato.
  • Use shredded Swiss chard or collard greens in place of the kale.
  • Replace the rice with quinoa or another healthy grain.
  • Substitute chickpeas or another bean for the white beans.