3 Veggie Bowls For Anyone on the Go

Getting in your daily serving of vegetables is essential for your nutrition. Trying to get in that daily serving, while it’s super important, can be quite easier said than done. It seems like there isn’t enough time in the day to plan out meals, grocery shop for the ingredients and throw the recipes together. Especially as a mom, I feel like the last thing on my mind is how I’m going to get in my serving of vegetables. Luckily, I have found my saving grace. Two words; veggie bowls. 

Why I Love Them

Veggie bowls are a lifesaver, especially for moms. They are so simple to throw together and can be made in advance and even used as meal prep. These bowls are so versatile, so the recipe combinations are endless. Due to their versatility, they will also save you from having that repetitive feeling of eating the same meal for days on end. While I normally just throw whatever veggies I have in my fridge in these bowls, I thought it would be interesting to look up some veggie bowl recipes and share them with you guys.  

Let’s take a look at the recipes! 

The first one I found is a classic Roasted Veggie Buddha Bowl from Food Network. For those of you who don’t know, buddha bowls are described as deep rimmed bowls, filled to the brim with nourishing ingredients. It got its name because the bowls that are typically used are big and round and are said to resemble the belly of Buddha. Roasted veggies are the way to my heart, so I was very excited to try out this recipe. 

Roasted Veggie Buddha Bowl 


  • One 14-ounce can chickpeas, drained and rinsed
  • 3/4 teaspoon spicy curry powder
  • 4 teaspoons olive oil
  • Kosher salt and freshly ground black pepper
  • 1 small red onion, cut into 1-inch pieces
  • 1 small sweet potato, peeled and chopped into 1/2-inch pieces
  • 4 ounces medium cremini mushrooms, halved
  • 1/3 cup fat-free Greek yogurt
  • 1 tablespoon tahini 
  • 1 lemon
  • 1 cup cooked quinoa
  • 1/2 avocado thinly sliced 


  1. Preheat oven to 425 degrees F.
  2. Toss the chickpeas with the curry powder, 1 teaspoon of oil, 1/4 teaspoon salt and a few grinds of black pepper in a medium bowl. Place on one side of a baking sheet. Arrange the onions next to the chickpeas, then the sweet potatoes and lastly the mushrooms. Toss the onions, sweet potatoes and mushrooms with the remaining 3 teaspoons oil, 1/4 teaspoon salt and a generous amount of black pepper. Bake until the chickpeas are a bit crunchy and sweet potatoes are softened and starting to turn brown in a few spots, 25 to 30 minutes. 
  3. Meanwhile, whisk the yogurt, tahini and juice of half a lemon in a small bowl. Slice the remaining lemon into wedges. 
  4. Divide the quinoa between two bowls. Arrange half the vegetables and avocado slices on top of the quinoa, leaving a space for the yogurt in the middle. Dollop the yogurt in the empty space and serve with lemon wedges. 
Sweet potato, chickpea and mushroom veggie bowl with tahini.

This next veggie bowl is sure to pack a punch, especially for your tastebuds. If you’re tired of mundane, sometimes tasteless recipes, you’re sure to love this one! This recipe is from one of my favorite healthy food blogs, Fit Foodie Finds! I love this Vegetarian Kung Pao Quinoa Bowl, because not only is it packed full of veggies, it’s packed full of flavor as well! 

Vegetarian Kung Pao Quinoa Bowl 


  • 1 cup quinoa
  • 2 cups water
  • 2 tablespoons sesame oil
  • 2 cloves garlic, minced
  • 1/4 cup green onion, minced
  • 1 15 oz can chickpeas
  • 4 cups broccolini
  • 1 heaping cup matchstick carrots
  • 2 tablespoons tamari (soy sauce or coconut aminos)
  • 1 tablespoon sriracha
  • 1 tablespoon chili paste
  • 1 tablespoon honey
  • Fit Foodie Finds signature Green Goddess Dressing 
  • Slivered Almonds
  • Sesame seeds 
  • Green onion


  1. In a large pot, bring quinoa and water to a boil. Cover and lower the heat to low and let simmer for around 20 minutes or until all the water has evaporated. 
  2. Place the sesame oil in a large pan and heat on medium/high heat. Then, add in the vegetables and beans and sauté for 3-5 minutes to lightly cook the veggies so that they are still crunchy. Once veggies are at the desired texture add in the sauce ingredients and sauté for a few minutes. 
  3. For the Green Goddess Dressing, follow the instructions here, but use cilantro and add a tablespoon or two more of olive oil to make it saucier. 
  4. Prep bowls by separating the quinoa out into 4 portions. Then do the same with the veggies. 
  5. Top with almonds, sesame seeds, green onion, and a few tablespoons of the Green Goddess Dressing
Vegetarian Kung Pao Veggie Bowl.

This last recipe is one of my go-tos! While it is a little similar to the first recipe, its ingredients make it deliciously unique. This is one of the best aspects of veggie bowls. You can switch around a few ingredients, and the whole flavor/dynamic of the bowl is changed. 

I found this Roasted Vegetable Quinoa Bowl recipe on twopeasandtheirpod.com and was immediately intrigued by the beauty of the bowl. It has so many different veggies that the bowl just bursts with color. This stands true to the saying about vegetables, eat the rainbow. This recipe is also perfect for meal prepping, because the ingredients work really well together, but you can also use them in other recipes during your week too! 

Roasted Vegetable Quinoa Bowl


  • 1 large sweet potato chopped into 1/2-inch pieces
  •  2 cups broccoli florets
  •  2 cups cauliflower florets
  •  2 cups Brussels sprouts cut in half
  •  1/2 red onion sliced
  •  1-2 tablespoons olive oil
  •  Salt and black pepper to taste
  •  3 cups chopped kale
  • 1 cup quinoa rinsed
  •  2 cups water
  •  Pinch of salt
  • 1/3 cup tahini
  •  1 clove garlic
  •  4 tablespoons lemon juice
  •  1/3 cup warm water
  •  Salt and pepper to taste


  1. Preheat oven to 400 degrees F. Place the vegetables on two baking sheets, making sure they are in an even layer and spread out a little. Drizzle with olive oil and toss until the vegetables are coated. Season with salt and black pepper. 
  2. Place in the oven and roast for 20 minutes. Remove from the oven and toss the vegetables. 
  3. Place the pan back in the oven and roast for 15-20 more minutes or until vegetables are tender and slightly crisp. 
  4. While the vegetables are roasting make the quinoa. In a medium saucepan, combine water, rinsed quinoa, and salt. Bring to a boil. Reduce heat to low and cover with a lid. 
  5. Cook for 15 minutes. Remove from heat and let stand for 5 minutes, covered. Remove the lid and fluff the quinoa with a fork.
  6. To make the lemon tahini dressing, whisk together the tahini, garlic, lemon juice, and water in a small bowl or jar. 
  7. Season with salt and pepper, to taste. If the dressing is too thick, add a little more water and whisk again.
  8. To assemble the veggie bowls, add quinoa, an assortment of the roasted vegetables, and chopped kale. Drizzle with lemon tahini dressing.
  9. If you are meal prepping, you can place the dressing in a separate container and wait to dress the bowls. You can heat up the roasted vegetables and quinoa in the microwave and add the kale and dressing when you are ready to eat. 
Roasted veggie bowl with tahini.

Hopefully this helped out any of you who feel like you’re caught up in a recipe rut, or are just looking for tastier ways to incorporate your daily serving of veggies! If you’re looking for some quick and easy, healthy snack ideas check out this previous post. Let me know in the comments if you tried out any of these recipes! #callmelore


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