Even the most dedicated carnivores can't help but love this Roasted Veggie Bowl. Vegetables never tasted so exciting, from the bright, citrusy beans to the sweet and spicy sweet potatoes to the tangy, savory mushrooms. Piled atop a refreshing bed of spinach and with a smooth romesco sauce and crunchy, herby breadcrumbs, this Roasted Veggie Bowl proves you don't need meat to make a memorable meal! Don't forget the feta cheese!
IngredientsFor the cilantro-lime black beans: • 1 (15-ounce) can black beans, rinsed • 1/2 teaspoon ground cumin • 1/2 teaspoon salt • 1/4 cup cilantro, chopped • 2 tablespoons fresh lime juice For the maple-chili sweet potatoes: • 2 tablespoons olive oil • 2 tablespoons maple syrup • 1 teaspoon chili powder • 1/4 teaspoon cayenne • 1/4 teaspoon salt • 2 medium sweet potatoes, cut into 1/2-inch chunks For the marinated mushrooms: • 2 tablespoons balsamic vinegar • 2 tablespoons olive oil • 1 tablespoon dijon mustard • 1/4 teaspoon salt • 1/4 teaspoon pepper • 1 pound cremini mushrooms, halved or quartered (if large) For the romesco sauce: • 1 cup red peppers, roasted • 1/2 cup parsley, packed • 1/4 cup almonds, roasted and salted • salt, to taste For the parmesan-parsley crumbs: • 1 tablespoon olive oil • 1/2 cup panko • 2 tablespoons parsley, finely chopped • 2 tablespoons parmesan, grated For the base: • spinach, to taste • crumbled feta, to taste, optional, for topping
Preheat the oven to 425 degrees F.
In a small saucepan over medium heat, combine the black beans, cumin, and salt. Cook until warm, about 5-7 minutes.
Add the cilantro and lime juice.
Set the beans aside, keeping them warm over low heat.
Whisk together the 2 tablespoons olive oil, maple syrup, chili powder, cayenne, and salt in a large bowl.
Add in the sweet potatoes, tossing to combine.
Spread the coated sweet potatoes out on a rimmed baking sheet. Roast in the oven until golden brown and tender, stirring halfway through, about 35-40 minutes.
While the potatoes roast, whisk together the balsamic vinegar, 2 tablespoons olive oil, dijon mustard, salt, and pepper in a large bowl.
Add the mushrooms and toss to combine.
Place the mushrooms on a rimmed baking sheet and roast until the liquid has evaporated, about 20 minutes. Try to time the mushrooms entering the oven so they finish cooking around the same time as the sweet potatoes, to help keep everything as warm as possible.
In a food processor, add the red peppers, parsley, almonds, and salt.
Pulse until an almost smooth romesco sauce emerges. Set aside.
In a small skillet on the stove-top over medium-low heat, add 1 tablespoon of the olive oil.
Once the oil is heated, add the panko, stirring until golden brown, about 3 minutes.
Transfer the bread crumbs to a small bowl.
Gently stir in the chopped parsley and parmesan. Set aside.
In your serving bowls, add a base of spinach.
Top with the cilantro-lime black beans, sweet potatoes, marinated mushrooms, romesco sauce, and bread crumbs.
Garnish with feta cheese and serve.