Roasted Veggie Bowl

roasted veggie bowl.jpg

Serves 2

I wanted to use these baby red onions and baby purple Brussels sprouts that I got at the market so I simply roasted them with other vegetables I had in the house and made this delicious Buddha bowl. The baby onions totally gave this dish such a yummy flavor!  So easy and so good!  When the vegetables are ready, just put them in a bowl, add some avocado and hemp seeds (for added protein). As always feel free to substitute with any other veggies of your choice.  


  • Olive oil for drizzling, tossing or spraying veggies

  • 1 ½ cup baby purple Brussels sprouts

  • 1 zucchini spiralized

  • 1 cup baby red onions, washed with the skin removed

  • 2 cups sunchokes, sliced

  • 1 delicate squash, sliced

  • 1 avocado sliced

  • ½ cup hemp seeds

  • ¼ cup nutritional yeast

  • Sea salt and pepper to taste


  • Preheat oven to 375 degrees.

  • Toss, drizzle, or spray all vegetables with oil and spread on baking sheets.  Brussels, onions, sunchokes and squash all take around 35-45 min.  Add the zucchini when there is about 12-15 minutes left of cooking time.  Toss all veggies halfway during cooking time.  Remove any veggies that are lightly browned and continue to roast the rest until done checking every few minutes to avoid burning.

  • When zucchini noodles are done, put them in a separate bowl and mix with nutritional yeast. 


  • Assemble the bowl with the vegetables.  Top with avocado and sprinkle with hemp seeds. 

  • Season with additional salt and pepper.

  • Enjoy!