A quick and easy pan full of roasted veggies in a sweet and spicy marinade. Perfect enjoyed alone or over a bowl of brown rice, hearty noodles or fresh avocado!
I love the idea of Buddha bowls, but the idea of preparing multiple ingredients for one weeknight meal makes me go “uggghhh”. When I tried to think of a way to simplify prep for a veggie bowl I remembered how much I’ve been loving sheet pan recipes lately. A little chopping, a toss in a quick marinade, and into the oven it goes. 30 minutes later, dinner is served!
I used a combination of shredded red cabbage, spiralized sweet potato, and sliced portabello mushrooms for this recipe, but you can easily swap these ingredients for what you have on hand, or what is in season. I’d recommend going with one hearty green, like kale or cabbage, a sweet veggie, like yams or butternut squash, and something meaty, like any kind of mushroom or some firm tofu.
Since I can’t live without rice, I enjoyed these vegetables over a bowl of brown jasmine and topped the whole thing with sliced avocado. If you are watching your carbs, just skip the rice and double up on veggies instead. This recipe makes enough to top two rice or noodle bowls, or make one hearty grain-free meal. These veggies also make a great filling for tacos, sandwiches, and summer rolls.
This marinade is about medium-spicy. If you prefer something more mild, just reduce the amount of horseradish and red pepper. Or, if you enjoy something really hot, add a little extra.
Easy Sheet Pan Roasted Veggie Bowl
Serves 1 or 2
- 1 large sweet potato (about 1 pound), spiralized or cut into matchsticks
- 1/2 red cabbage (about 8 ounces), shredded
- 8 ounces portobello mushrooms, sliced
- 3 tablespoons maple syrup (or honey)
- 1 tablespoon rice vinegar
- 1 tablespoon toasted sesame oil
- 1 tablespoon mild-flavored cooking oil
- 1 teaspoon grated ginger
- 1/2 teaspoon garlic powder
- 1/2 teaspoon horseradish
- 1/2 teaspoon crushed red pepper
- Preheat oven to 400F.
- Whisk maple syrup, vinegar, ginger, and horseradish in a small bowl. Slowly drizzle the oils in next while whisking continuously. Add garlic powder and red pepper and whisk again.
- Toss the cabbage in the marinade and remove from bowl with a slotted spoon, allowing the excess marinade to dribble back into the bowl. Transfer the cabbage to the sheet pan. Repeat this step with the mushrooms, then the sweet potato. If you prefer, you can also just mix the three veggies in the marinade all together.
- Roast veggies for about 30 minutes, checking for doneness every few minutes toward the end. When the sweet potato is tender enough to chew easily they are finished cooking.