If you’re looking for a cozy, vibrant meal that practically glows with flavor and nutrition, you’ll fall in love with this Roasted Winter Vegetable Nourish Bowl. It’s a celebration of everything wonderful about winter produce: caramelized butternut squash, crisp Brussels sprouts, and sweet potatoes—each roasted to golden perfection. Paired with fluffy quinoa, hearty greens, creamy feta, crunchy pumpkin seeds, and tangy cranberries, all finished with a maple-dijon dressing, this dish is a radiant, wholesome bowl for chilly evenings or make-ahead lunches. The Roasted Winter Vegetable Nourish Bowl is the kind of meal you’ll crave all season long, and it’s so easy to make your own.
Ingredients You’ll Need
This ingredient list is refreshingly simple, highlighting beloved winter vegetables and flavorful pantry staples. Every element brings something to the table—color, crunch, creaminess, or that irresistible roasted sweetness—which makes the Roasted Winter Vegetable Nourish Bowl truly satisfying.
- Butternut Squash: Roasts up beautifully sweet, adding vibrant orange color and deep flavor.
- Brussels Sprouts: These little green gems crisp up on the edges for fantastic texture and a hint of earthiness.
- Sweet Potato: Adds satisfying heft and a natural sweetness that plays perfectly with the other vegetables.
- Olive Oil: Helps veggies caramelize and keeps everything wonderfully tender.
- Smoked Paprika: Lends a warm, subtle smokiness that elevates the roasted vegetables.
- Garlic Powder: Gives the veggies a mellow savory punch, without overpowering any flavors.
- Salt & Freshly Ground Black Pepper: Don’t skip these—they bring out the best in everything.
- Cooked Quinoa: Fluffy, protein-packed, and a perfect base for soaking up all those roasted juices and dressing.
- Shredded Kale or Baby Spinach: For freshness and a pop of deep green—it wilts beautifully beneath warm toppings.
- Crumbled Feta Cheese: Adds creamy, tangy richness and a touch of decadence to the bowl.
- Toasted Pumpkin Seeds: Think lovely crunch and a toasty, nutty flavor—plus extra nutrition.
- Dried Cranberries: Their sweet tartness balances the savory and earthy notes.
- For the Dressing: A zippy mix of olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and black pepper—whisked together for just the right tangy-sweet finish.
How to Make Roasted Winter Vegetable Nourish Bowl
Step 1: Prepare and Preheat
Start by firing up your oven to 400°F (200°C) so it’s nice and hot for fast, even roasting. Line a large baking sheet for easy cleanup, then peel and dice your butternut squash and sweet potato, trim and halve the Brussels sprouts, and get all those winter veggies ready for their golden transformation.
Step 2: Season the Vegetables
Spread all your cut vegetables onto the baking sheet, drizzle generously with olive oil, and sprinkle with smoked paprika, garlic powder, salt, and black pepper. Toss everything together—using your hands is the fun, effective way!—to ensure each veggie is lightly coated and seasoned, then arrange them in a single, even layer for maximum caramelization.
Step 3: Roast to Perfection
Pop the baking sheet into the oven and let those veggies roast for 25 to 30 minutes. About halfway through, give them a quick stir—this helps brown all the edges and promotes even cooking. When the squash is tender, and the sprouts and potatoes are deliciously crisp and caramelized, you’re ready to assemble!
Step 4: Whisk the Maple-Dijon Dressing
While your veggies are working their magic, grab a small bowl and whisk together olive oil, apple cider vinegar, maple syrup, Dijon mustard, a pinch of salt, and some fresh pepper. You want a bright, tangy-sweet dressing that ties everything in the bowl together with a little zing.
Step 5: Assemble Your Roasted Winter Vegetable Nourish Bowl
Grab your bowls and spoon in the cooked quinoa as a hearty base. Layer on big handfuls of shredded kale or baby spinach, then pile on your warm roasted vegetables. Top with crumbled feta, a scattering of toasted pumpkin seeds, and a sprinkle of dried cranberries. Drizzle with that gorgeous maple-dijon dressing, and dig in while everything’s still warm and inviting!
How to Serve Roasted Winter Vegetable Nourish Bowl
Garnishes
For the finishing touch, try a flourish of extra feta cheese, a handful of microgreens, or a sprinkle of red pepper flakes if you like a hint of heat. A squeeze of fresh lemon brightens everything, making the flavors pop even more in your Roasted Winter Vegetable Nourish Bowl.
Side Dishes
This bowl is hearty, but if you’re feeding a crowd or want a bigger spread, pair it with a simple soup—like a tomato or lentil—or warm, crusty bread to soak up every drop of dressing. You could even slide in a bowl of herby Greek yogurt dip for a cool, tangy counterpoint.
Creative Ways to Present
For fun, assemble the bowls in wide, shallow dishes for an artful look where every colorful layer is on display. Or serve everything family-style on a big platter, letting everyone build their own Roasted Winter Vegetable Nourish Bowl to taste. If you’ve got leftovers, wrap them up in a tortilla or toss with extra greens for a portable salad the next day!
Make Ahead and Storage
Storing Leftovers
Pop any leftover ingredients into separate airtight containers in the fridge—roasted vegetables, quinoa, and toppings each keep best on their own. The veggies and quinoa will stay delicious for up to four days, and your Roasted Winter Vegetable Nourish Bowl will be just as exciting for lunch as it was for dinner.
Freezing
While the fresh toppings fare best when used quickly, the roasted vegetables and cooked quinoa can be frozen in airtight containers for up to two months. When you’re ready to enjoy another Roasted Winter Vegetable Nourish Bowl, just thaw overnight in the fridge and add fresh greens and garnishes before serving.
Reheating
To reheat, simply pop the roasted veggies and quinoa in the microwave for a minute or two, or warm gently in a skillet with a splash of water. Add the feta, seeds, and cranberries after reheating, then dress and enjoy your Roasted Winter Vegetable Nourish Bowl as if it were just made.
FAQs
Can I use other vegetables in my Roasted Winter Vegetable Nourish Bowl?
Absolutely! Feel free to swap in parsnips, carrots, or cauliflower—whatever is in season or calling to you at the market works beautifully in this flexible recipe.
What grains can I substitute for quinoa?
If quinoa isn’t your favorite or you just want to switch things up, try brown rice, farro, barley, or even couscous as a hearty, delicious base for your Roasted Winter Vegetable Nourish Bowl.
Is this bowl vegan?
As written, the only non-vegan ingredient is feta cheese. Just omit it or use a vegan feta alternative, and you’ll have a plant-based Roasted Winter Vegetable Nourish Bowl ready to go.
How can I boost the protein in this bowl?
You can add a scoop of roasted chickpeas, grilled chicken, pan-seared tofu, or even a hard-boiled egg to your Roasted Winter Vegetable Nourish Bowl for extra protein and staying power.
Can I make the dressing in advance?
Yes—just whisk up the dressing and store it in a sealed jar in the fridge for up to a week. Give it a good shake before drizzling over your fresh Roasted Winter Vegetable Nourish Bowl.
Final Thoughts
There’s something genuinely magical about digging into a big, warm Roasted Winter Vegetable Nourish Bowl—it’s deeply satisfying, customizable, and absolutely bursting with flavor and color. Give it a try, sprinkle on your favorite toppings, and discover how cheerful and nourishing winter eating can be!
Print
Roasted Winter Vegetable Nourish Bowl Recipe
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This Roasted Winter Vegetable Nourish Bowl is a hearty and nutritious meal packed with a variety of flavors and textures. Roasted butternut squash, Brussels sprouts, and sweet potatoes are paired with quinoa, kale, feta cheese, and a tangy dressing, making it a satisfying vegetarian dish perfect for a cozy evening.
Ingredients
Roasted Vegetables:
- 2 cups butternut squash, peeled and diced
- 2 cups Brussels sprouts, trimmed and halved
- 1 medium sweet potato, peeled and diced
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- Salt and freshly ground black pepper, to taste
Additional Ingredients:
- 2 cups cooked quinoa
- 1 cup shredded kale or baby spinach
- 1/4 cup crumbled feta cheese
- 1/4 cup toasted pumpkin seeds
- 1/4 cup dried cranberries
Dressing:
- 3 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- 1 tablespoon maple syrup
- 1 teaspoon Dijon mustard
- Salt and freshly ground black pepper, to taste
Instructions
- Preheat the oven: Preheat the oven to 400°F (200°C).
- Prepare the vegetables: Toss butternut squash, Brussels sprouts, and sweet potato with olive oil, smoked paprika, garlic powder, salt, and pepper. Roast for 25-30 minutes.
- Make the dressing: Whisk together olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper.
- Assemble the bowls: Divide quinoa among bowls, top with roasted vegetables, kale, feta, pumpkin seeds, and cranberries. Drizzle with dressing and serve.
Notes
- Swap quinoa for brown rice or farro if preferred.
- Add roasted chickpeas or grilled chicken for extra protein.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 12g
- Sodium: 240mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 15mg
