There’s something incredibly comforting about a warm bowl of roasted veggies, especially when paired with a creamy, vibrant spread that ties everything together. This Vegan Roasted Veggie Bowl with Beet Cashew Spread is more than just a colorful plate – it’s a satisfying, wholesome meal that brings both flavor and nourishment. Perfect for weeknight dinners, meal prep, or when you want to impress guests with something simple yet elegant.
This recipe features golden roasted potatoes, zucchini, onion, garlic, and protein-packed chickpeas seasoned with aromatic spices like smoked paprika and turmeric. All this goodness is served over a creamy, garlicky beet and cashew spread made even richer with tofu. It’s a bowl that bursts with flavor, texture, and color – and it happens to be 100% vegan.
Why You Will Love This Vegan Roasted Veggie Bowl Recipe
- Nutritious and Wholesome: Packed with fiber, plant-based protein, and healthy fats.
- Incredibly Flavorful: Thanks to roasted garlic, smoked paprika, and a rich beet cashew base.
- Easy to Prepare: Minimal prep, one baking tray, and a blender is all you need.
- Meal-Prep Friendly: Make components ahead and assemble when ready.
- Allergy-Friendly: Gluten-free and dairy-free.
- Stunning Presentation: That vibrant pink beet spread makes the bowl look restaurant-worthy!
Ingredient Notes for Vegan Roasted Veggie Bowl
For the Roasted Veggies
- Potatoes: Use waxy or starchy varieties depending on your texture preference. Yukon Gold or red potatoes work great.
- Zucchini: Adds lightness and balances out the heartiness of the potatoes.
- Onion: Red or yellow onion adds natural sweetness when roasted.
- Garlic Cloves: Roast them whole to mellow the flavor. You can eat them or mix them into the spread.
- Chickpeas: A great source of plant-based protein and fiber. Make sure to rinse and dry them well before roasting for crispiness.
- Olive Oil: Helps the veggies crisp up and carry the flavor of the spices.
Spices
- Smoked Paprika: Adds a subtle smoky depth.
- Turmeric: Gives warmth and vibrant color.
- Garlic Powder: Enhances flavor without overpowering.
- Salt & Pepper: Season generously to taste.
For the Beet Cashew Spread
- Cooked Beet: You can roast your own or use pre-cooked beets for convenience.
- Cashews: Soaked cashews blend into a luscious, creamy base.
- Firm Tofu: Adds creaminess and protein.
- Garlic: Just one clove for a little zing.
- Salt & Pepper: To season the spread to perfection.
- Optional Lemon Juice: Adds brightness and enhances flavor.
Vegan Roasted Veggie Bowl Recipe Tips
- Soak Cashews Ahead: If you’re short on time, soak in boiling water for 20 minutes instead of overnight.
- Dry Chickpeas Thoroughly: Use a clean towel to pat them dry before roasting to help them get crispy.
- Single Layer for Roasting: Spread veggies and chickpeas in a single layer on the baking sheet to ensure even cooking.
- Blend Until Silky Smooth: A high-speed blender makes the beet spread incredibly creamy.
- Adjust the Texture: Add a little water or plant-based milk to the beet spread if it’s too thick.
- Use Leftovers Creatively: Extra beet spread works as a sandwich spread or veggie dip.
- Add Greens: Toss in some arugula or spinach for freshness and extra nutrients.
Vegan Pairings and Serving Suggestions
This bowl is satisfying on its own but pairs beautifully with:
- Toasted Pita or Flatbread: Scoop up the creamy beet spread and veggies.
- A Light Vegan Soup: Like a lemony lentil or tomato basil soup on the side.
- Fresh Salad: A citrusy fennel or kale salad balances the richness.
- Pickled Veggies: A spoonful of pickled red onions or cucumbers for a tangy kick.
- Sprinkle of Seeds or Nuts: Add texture with pumpkin seeds or crushed walnuts.
Frequently Asked Questions about Vegan Roasted Veggie Bowl
Can I use another nut instead of cashews?
Yes! Blanched almonds or macadamia nuts can be used, but cashews yield the creamiest result.
Is there a substitute for tofu?
You can skip it entirely or use 2 more tablespoons of soaked cashews. Silken tofu works too but may make the spread looser.
Can I roast the beet instead of using cooked ones?
Absolutely. Roasting beets brings out their natural sweetness. Just peel and dice them before roasting.
Can I make the beet spread ahead of time?
Yes, it keeps well in the fridge for up to 4-5 days. Just stir before serving.
Can I make this oil-free?
Yes! Skip the olive oil and use parchment paper to prevent sticking. The texture may be slightly different.
Essential Equipment
- Baking Tray: For roasting veggies and chickpeas.
- Blender or Food Processor: To blend the beet cashew spread until creamy.
- Cutting Board and Knife: For prepping your veggies.
- Mixing Bowl: To toss the veggies with oil and spices.
- Measuring Spoons: For seasoning accuracy.
This Vegan Roasted Veggie Bowl with Beet Cashew Spread is a celebration of color, comfort, and flavor. Whether you’re looking for a nourishing dinner, a meal-prep lunch, or a plant-based dish to wow your guests, this bowl delivers. It’s easy to make, packed with nutrients, and absolutely delicious. The creamy beet spread is a total game-changer, making this more than just your average veggie bowl.
This dish is not just food; it’s art on a plate, and it proves that eating vegan doesn’t mean compromising on flavor or satisfaction.
Have you tried this Vegan Roasted Veggie Bowl with Beet Cashew Spread? I’d love to hear your thoughts! Did you add your own twist or try it with a different vegetable? Drop a comment below and let me know how it turned out.
Don’t forget to share this recipe with your friends and tag me on Instagram if you make it—I LOVE seeing your creations!
Happy cooking! 🌱🧁
Vegan Roasted Veggie Bowl
A hearty and colorful vegan bowl featuring roasted potatoes, zucchini, chickpeas, and caramelized onion, served over a creamy beet-cashew-tofu spread and topped with fresh parsley.
Ingredients
- For the Baked Veggies:
- 3-4 medium potatoes, cut into chunks
- 1 zucchini, sliced
- 1 onion, cut into wedges
- 7-8 garlic cloves, whole (skin on or peeled)
- 1 can chickpeas, drained and rinsed
- 2 tbsp olive oil
- 1 tsp smoked paprika
- ½ tsp turmeric
- 1 tsp garlic powder
- Salt and black pepper, to taste
- For the Beet Cashew Spread:
- 1 small cooked beet (or pre-cooked beet, peeled)
- ½ cup raw cashews, soaked in hot water for at least 20 minutes
- 100g firm tofu
- 1 garlic clove
- Salt and pepper, to taste
- Optional: a squeeze of lemon juice for brightness
- To Serve:
- Fresh parsley, chopped
Instructions
- Preheat the oven to 200°C (400°F).
- Prepare the Veggies: In a large bowl, toss the potato chunks, zucchini slices, onion wedges, garlic cloves, and chickpeas with olive oil and spices (smoked paprika, turmeric, garlic powder, salt, and pepper).
- Spread everything out evenly on a parchment-lined baking tray.
- Roast for about 35-40 minutes, flipping halfway through, until the veggies are golden and crisp on the edges.
- Make the Beet Cashew Spread: Drain the soaked cashews and add them to a blender along with the cooked beet, tofu, garlic, salt, pepper, and optional lemon juice.
- Blend until smooth and creamy, adding a splash of water or plant-based milk if needed to reach a spreadable consistency.
- Assemble: Spread a generous layer of the beet cashew spread onto each plate.
- Top with the roasted veggie and chickpea mixture.
- Garnish with fresh parsley.
