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Grounded Roasted Root Vegetable Bowl Recipe (Vegan)

Melissa says: "I'm a huge fan of root vegetables such as beetroot/beet and sweet potato because you can make them delicious with very little effort. Simply pop them in the oven with a light coating of coconut oil and roast them until tender. They can be the hero of the dish or the perfect accompaniment to any creation."





1. Preheat the oven to 180°C/350°F/Gas 4.

2. Place the beetroots/beets, carrots, red onions, sweet potatoes, and butternut squash in a roasting pan.

3. Mix in 1 tablespoon of coconut oil and the thyme and season to taste. Toss together until all the vegetables are evenly coated.

4. Pop the pan into the oven for 45-55 minutes, tossing halfway.

5. Cook the rice as per the packet instructions.

6. While the rice is cooking, ready a griddle/grill pan for the sweetcorn.

7. Lightly brush the corn with coconut oil and grill until charred, turning regularly. If you do not have a griddle, you can steam or boil the corn.

8. Now to assemble the bowl. Add the cooked rice and roasted vegetables to a large salad bowl.

9. Slice the corn from the cob and add to the bowl. Top with the spinach and pine nuts. Drizzle with a good glug of olive oil, balsamic vinegar and the lemon juice.

10. Toss well and season to taste.

Health tip:
Root vegetables are very grounding foods. When you are feeling a bit spacy or stressed, these are the guys to turn to. They have mood-enhancing qualities and are very satisfying.

Extracted from Wholesome Bowls by Melissa Delport (£20, Watkins Publishing). Copyright © Watkins Media Limited 2023. Typography and design copyright © Penguin Random House South Africa (Pty) Ltd 2018, 2023. Text and photography copyright © Melissa Delport 2018, 2023.

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