Winter Vegetable Grain Bowl

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This bowl tastes good and is good for you. This Winter Vegetable Grain Bowl is comfort food with a healthy spin. There is nothing wrong with saying you love to eat your greens in the winter! Plus with all these vitamins and nutrients you can hopefully use nourishing bowls like this to fight off any winter germs.

A Winter Salad Bowl

I know, I know in the winter we just want cozy sweaters and bowls of mac n cheese. But if you are like me, after a few of those meals, your body starts to crave fresh greens. I love balance! Fill up on ‘carbs’ when I want them and then balance them with nourishing glow bowls like this, that are equally as satisfying.

In the winter, I love to to combine warm roasted vegetables with fresh greens and a tasty ‘dressing’. This bowl is all of that plus gluten free, dairy free and oil free!

How do You Make a Winter Vegetable Grain Bowl?

Don’t be alarmed that there are quite a few ingredients to make this bowl! If you take it step by step you will have the ingredients to make a tasty vegan bowl all week long! Yes, you heard that right, this quinoa bowl is perfect for meal prep.

You will need these ingredients to make your bowl:

  • Roasted Chickpeas
  • Quinoa
  • Butternut squash
  • Zucchini
  • Red Pepper
  • Portobello Mushrooms
  • Tahini Dressing
  • Fresh Salad Greens

While that list may look long, I promise you it is well worth the wait. The oil free tahini dressing really makes this bowl shine. I love that tahini is a versatile ingredient and is used to make delicious oil free salad dressings. This tahini dressing is mixed with fresh chopped parsley, dijon mustard and unsweetened dairy free yogurt. The taste is amazing and you can use it for other salads, roasted vegetables or even fries.

How Fresh is this Nourish Bowl?

Very fresh! This is why I don’t recommend skipping the fresh parsley in the tahini oil free dressing, it adds depth of flavor and color that makes this bowl go from average to amazing.

Roasting your vegetables makes them tender and the taste is amazing! I love to roast my vegetables in the winter. In this recipe I used Trader Joe’s Everything But the Bagel seasoning, but you could use your own favorite seasoning.

I love to use fresh power greens as the base for this bowl. Power greens are nutrient dense and vitamin packed! The power blend I use contains spinach, kale and baby red and green chard. Feel free to use your own favorite greens!

If you want more bowl inspiration check out these recipes:

Southwest Rice Bowl with Roasted Veggies
Jasmine Rice Bowl
Veg Bowl with Miso Dressing

If you make this Winter Roasted Vegetable Grain Bowl, I would love to know! Tag @badtothebowl on social media!

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Winter Vegetable Grain Bowl

A warm grain bowl with fresh greens and roasted vegetables accompanied by an oil free dressing. Perfect for meal prep!
Prep Time30 minutes
Cook Time40 minutes
Total Time1 hour 10 minutes
Course: Lunch, Salads, Vegan
Servings: 4 servings
Calories: 300kcal


Roasted Vegetables

  • 1 zucchini, sliced into rounds
  • 1 red pepper, sliced
  • ½ red onion, sliced
  • 1 cup butternut squash, cubed*
  • 1 portobello mushroom, sliced
  • 1 garlic clove, minced
  • 2 teaspoons Everything but the Bagel Seasoning

Oil Free Tahini Dressing with Fresh Parsley

  • ¼ cup runny tahini
  • 2 Tblsp dairy free unsweetened yogurt
  • 2 – 3 Tblsp water
  • 2 Tblsp lemon juice
  • ⅛ tsp salt
  • 3 garlic cloves
  • 1 tsp dijon mustard
  • 2 -3 Tblsp fresh parsley

Grain Bowl

  • 1 cup cooked quinoa
  • fresh salad greens


Roasted Vegetables

  • Preheat oven to 425 degrees and line a baking pan with parchment or silicone mat.
  • Place prepped vegetables on pan and bake 35-40 minutes or until tender.

Oil Free Tahini Dressing with Fresh Parsley

  • Put all ingredients except parsley in small container and whisk until smooth. Add more or less water for desired consistency.
  • Gently stir in minced fresh parsley.

Grain Bowl

  • Cook your quinoa according to package directions.
  • Make our
  • Add fresh salad greens to bowl. Top with roasted vegetables, cooked quinoa, garlic roasted chickpeas and dressing!


  • Use your leftover squash to make our Curried Coconut Butternut Squash Soup!
  • Nutrition

    Calories: 300kcal

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