If you haven’t yet, check out my Rainbow Meal Planner. It’s a great way to track your intake of fruits and vegetables. It’s what I’m using to ensure I get NINE servings of colorful fruits and vegetables from FIVE color groups each day.
One of my go-to ways to pack in the veggies is by roasting sheet pans full of hearty staples like sweet potatoes and brussels sprouts. And using them in this Nearly Naked Veggie Bowl checks all the boxes for a hearty and healthy meal.
Sweet potatoes and brussels sprouts are flavorful and hearty enough to carry a whole meal, without needing to include any meat.
The Nearly Naked Veggie Bowl is true to its name. It’s packed with lots of colorful veggies. And it’s nearly naked because it only has a few seasonings… salt, and pepper. The flavor comes from roasting these amazing and versatile vegetables.
That also makes this recipe incredibly easy. Which, let’s face it, is pretty much the only way I’m able to cook. 🙂
Start by sauteing some onion, garlic, and mushrooms in a large pan with a little olive oil.
Add a pan full of roasted sweet potatoes, brussels sprouts, and radishes. Season with salt and pepper to your taste.
And serve over quinoa.
The finished bowl is a hearty, earthy serving of five vegetables and a healthy grain.
This recipe fits perfectly into my Rainbow Meal Plan. See the plan here, along with printable pages for planning, tracking and compiling recipes to hep ensure a diet full of colorful fruits and vegetables.
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