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I’ve been making these healthy veggie bowls for two days in a row for dinner. And I would do it again and again because:

They are really delicious and healthy at the same time. It’s a well-balanced and nutritious meal. There is a lot of room for experiment. The choice of vegetables, legumes and dressing is up to you. If you like to eat seasonal, healthy veggie bowls are your new best friends. You can make them for brunch, lunch or dinner. It’s perfect for workdays as you can take a veggie bowl with you in a jar. It’s a great make-ahead meal. You can use leftover vegetables. It’s not a salad, it’s better than a salad! It has a lot of delicious flavors combined in one hearty meal. It’s vegan. It looks cool!

I think these 10 reasons should convince you that healthy veggie bowls are worth making. They consist of three parts: vegetables, legumes and dressing. Whatever your vegetable preferences are, if you are preparing healthy veggie bowls, make sure to add at least 4-5 kinds of vegetables. The more the better. I used sweet potatoes, corn, napa cabbage, carrots and scallions (plus avocado, if you count the dressing). I roasted sweet potatoes and stir fried the rest of vegetables in a wok. I added chick peas but you can choose any other legume high in fiber, like peas, lentils or beans. The last step is the dressing. I used avocado and coconut milk dressing, but you can substitute it with yoghurt or just olive oil and vinegar.

How to Make Healthy Veggie Bowls

I started by roasting sweet potatoes and chick peas in the oven with olive oil and spices. Meanwhile, I stir fried the vegetables in a wok and prepared the dressing. I gave it a slight Asian touch by adding ginger, chilli and garlic while frying. The whole meal was ready in about 30 minutes. Here is how I made it:

Print 4 from 1 vote Healthy Veggie Bowls: Roasted and Stir Fried Veggies with Avocado Dressing Healthy Veggie Bowls Recipe: Roasted Sweet Potatoes and Chick Peas with Stir Fried Napa Cabbage, Corn, Carrots and Scallions with Avocado Dressing. Prep Time 10 minutes Cook Time 40 minutes Total Time 50 minutes Servings 2 Author Elena Szeliga Ingredients For the roasted sweet potatoes and chick peas: 1 teaspoon ground coriander 1 teaspoon ground coriander

1 teaspoon ground paprika 1 teaspoon ground paprika

1/2 teaspoon ground ginger 1/2 teaspoon ground ginger

1/2 teaspoon ground cumin 1/2 teaspoon ground cumin

1 sweet potato 1 sweet potato

170 grams or 6 oz chick peas, boiled 170 grams or 6 oz chick peas, boiled

3 tablespoons olive oil 3 tablespoons olive oil For the stir fried vegetables: 4 big leaves of napa cabbage, chopped 4 big leaves of napa cabbage, chopped

1 clove garlic, minced 1 clove garlic, minced

1 teaspoon fresh ginger, grated 1 teaspoon fresh ginger, grated

1 teaspoon small chilli pepper, chopped or 1/3 teaspooon ground chilli 1 teaspoon small chilli pepper, chopped or 1/3 teaspooon ground chilli

1 corn cob 1 corn cob

2 medium-sized carrots, peeled 2 medium-sized carrots, peeled

3 whole scallions 3 whole scallions

sunflower oil to fry sunflower oil to fry For the dressing: 1 avocado, peeled, pitted 1 avocado, peeled, pitted

3 tablespoons coconut milk 3 tablespoons coconut milk

2 tablespoons lime juice 2 tablespoons lime juice

2 tablespoons olive oil 2 tablespoons olive oil

1 garlic clove 1 garlic clove

salt salt To serve: 1 tablespoon black sesame 1 tablespoon black sesame Instructions Preheat the oven to 180 ºC or 355 ºF.

Combine ground coriander, paprika, ginger and cumin. In a pan, fry the spices for 1-2 minutes, until the aroma appears.

Peel the sweet potato and cut in cubes. Combine half of the spice mixture with 1 tablespoon of olive oil and the sweet potatoes. Mix well. Transfer to a baking tray or form and bake for 20 min.

Mix the second half of spice mixture with the chick peas and 1 tablespoon of olive oil. Set aside.

Combine ginger, garlic and chilli in a bowl. You might want to prepare your vegetables in advance before you stir fry them, as it's a fast process and there is no time for chopping.

Slice the carrots with a potato peeler in long stripes.

Remove the corn kernels from cob with a knife.

Chop the scallions.

Prepare the dressing: mix together avocado, coconut milk, lime juice, olive oil and garlic in a food processor or with a mixer. Add a pinch of salt.

After 20 min of roasting the sweet potatoes, stir them with a spatula and add the chickpeas on the backing tray, as shown on the picture above. Bake for 10 more minutes.

In a wok or skillet, sauté the napa cabbage in a tiny bit of oil over medium heat until it softens (2-3 minutes), stirring occasionally. Season with salt and pepper.

Take two bowls and distribute the napa cabbage evenly into both bowl.

Put the wok back on the stove. Add a bit of oil and one third of the garlic-ginger-chilli mixture. Add the carrots to the wok and sauté for 4 minutes or until golden, stirring occasionally. Transfer to the bowls.

Repeat the procedure with corn and scallions.

Stir the chick peas and sweet potatoes and bake for 5 more minutes.

After they are done, fill the vegetables, the sweet potatoes and the chick peas into the bowls.

Pour the dressing over everything and sprinkle it with black sesame seeds and the remaining scallion rings.

Enjoy! Tried this recipe? Follow @happykitchen.rocks on Instagram and show me the recipes you are making from my blog using the hashtag #happykitchenrocks

I became addicted to these healthy veggie bowls since I made them first. It’s my “go to” recipe for the weekday dinner or make ahead lunch. What are your favorite vegetables? What would you put in your healthy veggie bowl? I’d love to hear from you! Leave a comment below.

Greetings, Elena

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