These healthy, sheet-pan harvest bowls are made with earthy quinoa, savory roasted vegetables, a drizzle of olive oil, maple syrup and hints of sage and smoked paprika. Easy to prepare, this vegan harvest bowl recipe is perfect for vegan meal prepping, especially if you are crazy-busy and don’t want to spend a lot of time cooking.
Happy New Year everyone? How many of you made resolutions this year? Does this year mark the first year you turned vegan or are you still contemplating veganism to see if it’s right for you?
I read a lot of posts on Facebook where new vegans are saying they are always hungry. However, hungry vegan friends, there is only one simple solution for this: eat more! If you eat a plant-based diet and avoid vegan junk food and third and forth portions of high-calorie, vegan desserts, you can pretty much eat what you want and not gain weight. Creating vegan recipes like this healthy, sheet pan harvest bowl is a perfect choice. For more healthy recipes, check out my Roasted Sweet Potato Southwest Salad and my Massaged Kale Salad with strawberry champagne vinaigrette.
Ingredients for Healthy Sheet Pan Harvest Bowl
Everything in this harvest bowl recipe is plant-based and good for you. Check out the following ingredients, all of which are roasted in your oven and are filling and flavorful:
- quinoa
- arugula
- sweet potatoes
- chickpeas
- Brussel sprouts
- red beets
- green onions
- smoked paprika
- rubbed sage
- maple syrup
- apple cider vinegar
- sea salt & pepper
- pepitas & sunflower seeds
- red pepper flakes
- drizzle of olive oil or veggie broth if you’re WFPB
How to Make Healthy Sheet Pan Harvest Bowls
This harvest bowl recipe is possibly the easiest vegan meal you’ll ever throw together! It is, really it is! Don’t believe me, just make it by following the steps below and you’ll see for yourself:
- Preheat oven to 400 degrees Fahrenheit. Combine water and broth in small saucepan and bring to boil. Reduce heat and simmer, covered, until grain is translucent and all the water has been absorbed. Typically takes about 15 minutes.
- You’ll need 3 sheet pans for this recipe. Be sure to line each sheet pan with parchment paper or a silicone mat. Fill the first with slices of sweet potato. Brush or drizzle small amount of olive oil or veggie broth on both sides. Sprinkle with sea salt, pepper and rubbed sage and top with drizzle of maple syrup. Place beets that you’ve rinsed well and rubbed with coconut oil on opposite side of sheet pan. Leave a little space between the sweet potatoes and beets so they maintain their unique flavors.
- Fill the second with Brussel sprout halves. Again, brush or drizzle with olive oil or veggie broth and sprinkle with sea salt and pepper. Top with a thin veil of red pepper flakes.
- Finally, in a medium bowl, combine small amount of vinegar, garlic, sea salt and pepper with chickpeas. Place on last sheet pan. Sprinkle with smoked paprika.
- Roasting times vary. I recommend putting the vegetable pan side by side on center rack and the chickpeas on top rack. Watch veggies carefully so they don’t get too crisp. They are done in about 20-30 minutes, depending upon your oven, or when they are fork-tender. Remove from oven and place chickpeas on center rack to finish baking. They should be nice and crisp, but not charred. NOTE: beets typically require a longer roasting time and should be left in oven longer than other veggies.
- Fill the bottom of bowls with quinoa. Layer in any way you choose. I placed mine in this order after quinoa: arugula, sweet potatoes, Brussel sprouts, beets and chickpeas. I then top with green onion, pepitas, sunflower seeds and if you’d like, my Cilantro Lime Avocado Sauce. Enjoy immensely.
Roasted Brussels Sprouts Mixed with Balsamic Sauce Served in a Baking Tray.
Tips for Making Healthy Sheet Pan Harvest Bowl Recipe
- I love my veggies a little charred, as you can see from the pictures. You may not! Therefore, be sure to watch carefully and remove those little boogers before they get too black.
- You don’t have to use my combo of veggies, seasonings or seeds. Just know the flavors I chose compliment each other well so that’s why I chose them.
- Store in airtight container in refrigerator for up to 3 days.
- Use a dressing of your choice if you don’t want to use my Cilantro Lime Avocado Sauce. But please note, it sure is good with my sauce.
- Beets typically require a longer roasting time and should be left in oven longer than other veggies.
- If WFPB, replace olive oil with vegetable broth
Be sure to check out these other healthy vegan recipes to start the new year off right. In other words, you must must try these too, hint hint:
- Healthy Winter Fruit Salad
- Healthy Vegetable Soup (Oil-Free & Salt-Free)
- Healthy Acai Smoothie Bowl
- Mouthwatering Roasted Beet Hummus
- Sweet & Smoky Black Bean-Stuffed Mini Peppers
- Super Healthy Vegan Orange Julius
More Healthy Recipes
Have you tried this? Why not leave a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback. You can also follow me on Instagram, Facebook, Pinterest, and Twitter, and sign up for my newsletter!
Healthy Sheet Pan Harvest Bowl
Ingredients
- 2 cups water
- 1 cup quinoa
- 2 cups arugula
- 2 medium sweet potatoes sliced and roasted
- 1 can organic chickpeas
- ½ lb Brussel sprouts halved and roasted
- 2 medium red beets
- 2 green onions
- 1 teaspoon smoked paprika
- ½ teaspoon rubbed sage
- 1 tablespoon maple syrup
- 1 teaspoon apple cider vinegar
- sea salt & pepper to taste
- 1 teaspoon raw pepitas
- 1 teaspoon raw sunflower seeds
- ½ teaspoon red pepper flakes
- 1 tablespoon olive oil omit if WFPB
Instructions
- Preheat oven to 400 degrees Fahrenheit. Combine water and broth in small saucepan and bring to boil. Reduce heat and simmer, covered, until grain is translucent and all the water has been absorbed. Typically takes about 15 minutes.
- You’ll need 3 sheet pans for this recipe. Be sure to line each sheet pan with parchment paper or a silicone mat. Fill the first with slices of sweet potato. Brush or drizzle small amount of olive oil (or veggie broth if WFPB) on both sides. Sprinkle with sea salt, pepper and rubbed sage and top with drizzle of maple syrup. Place beets that you’ve rinsed well and rubbed with coconut oil (or veggie broth if WFPB) on opposite side of sheet pan. Leave a little space between the sweet potatoes and beets so they maintain their unique flavors.
- Fill the second with Brussel sprout halves. Again, brush or drizzle with olive oil (or veggie broth if WFPB) and sprinkle with sea salt and pepper. Top with a thin veil of red pepper flakes.
- Finally, in a medium bowl, combine vinegar, garlic, sea salt and pepper with chickpeas. Place on last sheet pan. Sprinkle with smoked paprika.
- Roasting times vary. I recommend putting the vegetables side by side on center rack and the chickpeas on top rack. Watch the veggies carefully so they don’t get too crisp. They are done in about 20-30 minutes, depending upon your oven, or when they are fork-tender. Remove from oven and place chickpeas on center rack to finish baking. They should be nice and crisp, but not charred.
- Fill the bottom of bowls with quinoa. Layer in any way you choose, however, I placed mine in the following order: after quinoa: arugula, sweet potatoes, Brussel sprouts, beets and chickpeas. I then top with green onion, pepitas, sunflower seeds and if you’d like, my Cilantro Lime Avocado Sauce. Enjoy immensely.
Notes
- I love my veggies a little charred, as you can see from the pictures. You may not! Therefore, be sure to watch carefully and remove those little boogers before they get too black.
- You don’t have to use my combo of veggies, seasonings or seeds. Just know the flavors I chose compliment each other well so that’s why I chose them.
- Store in airtight container in refrigerator for up to 3 days.
- Use a dressing of your choice if you don’t want to use my Cilantro Lime Avocado Sauce. But please note, it sure is good with my sauce.
- Beets typically require a longer roasting time and should be left in oven longer than other veggies.
- If WFPB, replaced olive oil with vegetable broth.
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