No-Oil Roasted Veggie Bowl


I am DEFINITELY a veggie person. My average meal plans are dominated by vegetables: vegetable soup, roasted vegetables, steamed vegetables, vegetable everything. So I thought maybe it was time to share a great no-oil roasted vegetable dish with you all that I incorporate in my daily life.



This recipe keeps the veggies golden brown, crispy-crunchy on the outside, and delicately soft on the inside. It’s a masterpiece. Plus, the recipe is SO customization friendly. I have my standard recipe posted below, but I will outline for you all of my favorite veggies to use in this common dinnertime meal:

♥ Potatoes

♥ Sweet potatoes

♥ Cabbage

♥ Tofu

♥ Carrots

♥ Broccoli

♥ Cauliflower

♥ Butternut squash

♥ Yellow onion

♥ Red onion

♥ Zucchini

♥ Yellow squash

♥ Chickpeas

♥ Mushrooms

♥ Garlic cloves

♥ Sweet pea pods

♥ Corn



Something very important to note is that some of these vegetables might burn. Chickpeas, corn, and garlic are always most likely to completely burn, which I like but some do not. If you are worried about some vegetables getting burnt and you hating them, just separate them from the beginning and then add them onto the pan after 30 minutes so that they only cook for half of the time.



Let me know about tips or tricks you find with this recipe or how you like it the way it is!

Thank you.

Roasted Veggie Bowl
Serves 4
A hearty, healthy roasted veggie bowl seasoned to perfection and topped with a lemon garlic tahini sauce.
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Prep Time
15 min
Cook Time
1 hr
Total Time
1 hr 15 min
Prep Time
15 min
Cook Time
1 hr
Total Time
1 hr 15 min
For the roasted vegetables
  1. ♥ 3 medium russet potatoes, diced into 1/2 inch chunks
  2. ♥ 1 sweet potato, diced into 1/2 inch chunks
  3. ♥ 1/2 head cabbage, cut into 1/2 inch chunks
  4. ♥ 1 head of broccoli, broken into florets
  5. ♥ 3 medium carrots, sliced into 1/2 inch pieces
  6. ♥ 1 beet, diced into 1/2 inch chunks
  7. ♥ 6-8 cloves of garlic
  8. ♥ 1/2 block firm tofu, drained
  9. ♥ Salt, pepper, garlic powder, and onion powder, seasoning to taste (I use about 1/2 teaspoon of each)
For the sauce
  1. ♥ 1/4 cup tahini
  2. ♥ 1/4 cup water
  3. ♥ 2 tsp lemon juice
  4. ♥ 1/2 tsp garlic powder
  5. ♥ 1/4 tsp salt
  1. ♥ Rice for serving
  1. Preheat oven to 415 degrees F.
  2. Peel and cut vegetables as necessary.
  3. Wrap tofu in a hand towel, and place a heavy object (like a big pan) on top for about 15 minutes to get out any excess liquid.
  4. Lay vegetables evenly on a large parchment paper-covered cookie sheet (or two) without stacking or layering if possible.
  5. Sprinkle seasonings evenly over the vegetables.
  6. Place into the preheated oven for 30 minutes.
  7. Stir the veggies and replace in the oven for another 30 minutes or until the edges of the vegetables are golden brown and crispy.
  8. Meanwhile, mix together the tahini sauce.
  9. Once the veggies are finished up, pull them out, drizzle in tahini sauce (or dip) and eat 'em.

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