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Add This Roasted Veggie Bowl to Your Weeknight Dinner Rotation
Back to all posts

Add This Roasted Veggie Bowl to Your Weeknight Dinner Rotation

Most of us might find it nearly impossible to make meals during the week, but with a few simple ingredients to prepare, it can happen in no time. 

This Roasted Veggie Bowl recipe is the perfect example—it's a few healthy things whipped up in minutes, combines and served for a filling and easy dinner. The main component is Hungryroot's Roasting Vegetables with Herbs, which are a mix of turnips, rutabaga, sweet potatoes, rosemary and thyme. The hearty veggies are the perfect combo of healthy carbs to keep you energized with a whole 'lot of flavored added sans sodium. 

The veggies are one of our P.volve-approved ingredients from Hungryroot, as part of our work with them to keep you properly fueled for the Summit 60 Challenge. We chose Hungryroot as our preferred personalized grocery service, helping our challenge participants meet all their wellness goals during the 60 days and beyond. Learn how to make our favorite veggie bowl below.


1 serving Hungryroot Roasting Vegetables with Herbs

½ cup cooked quinoa (or grain of choice) 

1 cup spinach 

Salt and pepper, to taste

For dressing:

1 tbsp olive oil

1 teaspoon tahini

Juice of 1 lemon 


  1. Mix veggies with olive oil, salt and pepper; roast at 400 degrees for 17-20 minutes, then turn and roast for another 17-20 minutes.
  2. Add herbs after done roasting.
  3. Combine veggies in a bowl with quinoa and spinach; mix all ingredients together and pour dressing on top.

For additional information from Hungryroot, visit their FAQ page or read more about their philosophy here. Then, read more about prioritizing your nutrition during the Summit 60 challenge here.