Roasted Root Veggie Bowl

This Immune-Boosting Roasted Root Veggie Bowl makes the most of fall’s vibrant produce with roasted sweet potatoes, beets, leafy greens, and hearty grains. It is rich in antioxidants, vitamins, and fiber—all the good stuff your body needs to feel its best.

Perfect for lunch meal prep or an easy weeknight dinner, this bowl is a colorful, comforting way to nourish your body from the inside out.

Key Health Benefits

Strengthens your immune system with antioxidant-rich veggies
Supports digestion with fiber from whole grains and root vegetables
Boosts heart health with plant-based fats and nutrient-dense greens
Helps reduce inflammation naturally with seasonal ingredients

Ingredients

• 1 medium sweet potato, peeled and cubed
• 1 medium beet, peeled and diced
• 1 tablespoon olive oil
• Salt, pepper, and a pinch of cinnamon
• ½ cup cooked quinoa
• 1 handful baby spinach or arugula
• 2 tablespoons chopped walnuts or pumpkin seeds
• 2 tablespoons crumbled goat cheese or feta (optional)
• Optional drizzle: balsamic glaze or lemon tahini dressing

Instructions

1. Preheat oven to 400°F.
2. Toss sweet potatoes and beets in olive oil, salt, pepper, and cinnamon. Spread on a lined baking sheet and roast for 25–30 minutes, flipping halfway through.
3. In a bowl, layer quinoa, greens, roasted veggies, walnuts, and cheese (if using).
4. Drizzle with balsamic glaze or lemon tahini dressing and serve warm or at room temperature.

Make It Your Own

• Swap quinoa for farro or brown rice
• Add chickpeas or grilled chicken for extra protein
• Use roasted carrots or parsnips in place of beets
• Try vegan cheese or omit entirely for dairy-free

Allergy-Friendly & Dietary Variations

Nut-Free: Use pumpkin seeds instead of walnuts
Dairy-Free: Omit cheese or use a vegan alternative
Gluten-Free: All ingredients are naturally gluten-free
Vegan: Skip cheese or use a plant-based option