Roasted Vegetable Protein Power Bowl

This Roasted Vegetable Protein Power Bowl is full of winter produce, flavor and is vegan friendly! A perfect lunch or dinner you can enjoy during the week!

This month’s recipe redux theme is Plant Protein Bowls. Protein  bowls have become increasingly popular these days and oh so yummy and full of fiber, protein and color! One of my favorite protein power bowls is from a local vegan restaurant Whole Heart Provisions. Funny story is my hubby was actually the one who introduced me to restaurant!  Let’s just say he is far from a vegan.

 I am officially obsessed and decided to recreate my favorite bowl with a few swaps to incorporate more seasonal produce like sweet potato, delicata squash, brussel sprouts and cauliflower. I love all the textures and flavors in this bowl. You get a nice crunch from the pepitas, cauliflower and brussel sprouts and a sweet soft texture from the squash and a nice chewy bit from the brown rice. Like at Whole Heart Provisions I used my all time favorite Coconut Curry Dressing but added a spicy element by adding in some sriracha. There is just something oh so yummy about sweet + spicy together! The recipe itself does require some preparation time but it’s oh so worth it. I ended up roasting a bunch of vegetables ahead of time to make for my lunch for the week. This way everything was prepped and ready when I wanted to eat.

Here is how I prepped the Vegetable Protein Bowl ingredients.

1.  Set the oven to 400 degrees.
2. On one sheet pan lined with aluminum foil I added a sweet potato and roasted it for 30 minutes.
3. Then I add one delicata squash was cut in half and drizzled with olive oil and sprinkled with salt/pepper and placed face down on the cookie sheet.
4. On another sheet pan I add 2 cups of cauliflower florets and two cups of brussel sprouts which had been drizzled with a couple teaspoons of olive oil and sprinkled with salt and pepper.
5. I then baked everything for another 25-30 minutes.
6. While the veggies were roasting in the oven I also cooked the rice and quinoa on the stove.
7. And while the rice and quinoa were cooking away I put together my favorite Spicy Coconut Curry Dressing to go with it. So in one hour I had everything cooked, prepped and ready to go!

You could enjoy the power bowl warm or store everything in separate air tight container in the refrigerator and pull them out when you are ready to eat them or assemble to pack for lunch.

This is also a great family meal idea.

Serve everything separately and let everyone make their own bowl. Allowing your kids to add in foods they like!