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Quick-Roasted Veggie Bowl Recipe • Tasty
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Quick-Roasted Veggie Bowl Recipe • Tasty



This quick-roasted veggie bowl makes a super easy weeknight dinner, especially with fresh vegetables from Kroger!

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21 Comments

  1. alli

    Me: Hey mom can I get some brownies
    My mom: No you have brownies at home
    The brownies at home:

  2. Jule N

    That was not quick but a lot of olive oil and I didn't get the tofu at all. Feta or haloumi would have made so much more sense.

  3. Harsh Srivastava

    Useless recipe. You’re spending 1 hour just baking it
    We got other things to do with our day my man!

    Share a 15min recipe max! Cmon do better

  4. Shreayyy

    Oh yeah, let me make this suuuper quick. Brb. Returns 20 days later
    Done! So quick. So easy.

  5. Samir Hossain

    Chill with the olive oil, defeats the whole purpose of a low calorie meal. You can easily use half the oil

  9. Cinnamonsterz

    i would like to introduce a great kitchen utensil called ~mixing bowl~ that can prevent you from mixing in a hot pan

  17. UnnamedToaster

    For some godforsaken reason the recipe isn’t written out in the description so here you go:

    For grains:
    1.5 c farro
    3 c water

    1. Combine ingredients in pot
    2. Simmer for 20-25 minutes

    For veggies:
    3 c petite potatoes (halved)
    1 c sliced carrots
    1 c broccoli
    Olive oil
    Salt pepper
    Garlic power

    1. Preheat over to 375F (190C)
    2. Place potatoes and carrots on baking sheet. Drizzle with olive oil and sprinkle the salt, pepper, and garlic powder on top
    3. Bake in oven for 10 minutes
    4. Remove sheet from oven and slide the potatoes and carrots to one side of the sheet
    5. Add the broccoli to the other side and season
    6. Bake for 15-20 more minutes

    For tofu + chickpeas:
    2 tbsp olive oil
    1/2 tsp dried thyme
    1/2 tsp dried oregano
    1 clove garlic (grated)
    1 c firm pressed tofu
    1 c chickpeas
    Olive oil
    Paprika
    Chili powder

    1. Mix first four ingredients in bowl
    2. Spread tofu across one half of the baking sheet
    3. Bake for 20 minutes
    4. Remove sheet from oven and rotate tofu
    5. Add chickpeas to the other half of the baking sheet and season
    6. Bake for an additional 15 minutes

    For sauce:
    1/2 c tahini
    1/4 c water
    1 tbsp olive oil
    1 tbsp lemon juice
    1/4 tsp salt

    1. Combine ingredients in bowl

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