At the risk of sounding silly, I have to say that this simple bowl of roasted veggies has been about the most complex meal I’ve been able to conjure in the last week or two… I just haven’t had the thyme! 😉
But seriously, when schedules get busy it’s easy to get caught in a trap of relying on convenience foods. For me, convenience foods aren’t necessarily what most would consider “unhealthy,” but I definitely compensate meals or components of meals with protein bars or other prepackaged goods. Getting thrown out of my mostly-home-prepped ideology kind of throws me out of whack. I’d ideally have all the time in the world to cook everything at home to my exact dietary and taste preferences (LOL, what a world 🙂 ).
This simple Thyme Roasted Vegetable Bowl is truly simple in nature, yet it makes me feel well-nourished and like I’m not cheating myself out of anything nutritionally of flavorfully. This was perfect for a lighter meal, but if I was a bit hungrier I would have baked a sweet potato to go alongside the vegetables.
My 4 Ingredient 5 Minute Hummus would be perfect as the companion hummus component in this bowl, if you’re searching for a quick & simple hummus to whip up!
I hope you’ll have the chance to try this bowl! If you do, share recreations by commenting below or tag me on Instagram @cookwithcourt.
Thyme Roasted Vegetable Bowl
This Roasted Vegetable Bowl is perfect for a fresh, basic meal full of nutritious fall veggies.
- 1 eggplant
- 2 yellow squash
- 1 bunch broccolini
- 1/3 cup hummus *
- 4 cups greens
- 3/4 cup vegetable broth
- 1 tsp salt (plus more to taste)
- 1 tbsp thyme
- 1 tsp onion powder
- 1 tsp garlic powder
- pepper (to taste)
Preheat oven to 400 degrees farenheight. Chop eggplant to be about 1/4 inch thick, yellow squash to be into 1/2 inch thick spears, and broccolini into thin-ish strips.
“Dunk” each vegetable piece separately into the spice mixture and lay onto a silicone mat or parchment lined baking sheet (a silicone mat will allow the veggies to caramelize better).
Roast each vegetable group for 10-15 minutes, making sure to check for burning. Take out of the oven and cool for at least five minutes before serving. Be sure to save leftover veggies and store in the fridge!
To assemble your bowl, add greens on the bottom and hummus on one side. Add desired veggies. Stir well before enjoying!
*My 4 Ingredient 5 Minute Hummus would be perfect in this!