Roasted Veggie Bowl

Plant based and dairy free

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Step 1

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.

Step 2

Toss cubed potatoes, acorn squash wedges, and zucchini with olive oil, salt, pepper, smoked paprika, garlic powder (plus optional chipotle + oregano).

Step 3

Spread on baking sheet and roast for 30 minutes, flipping halfway. Remove zucchini after 20 minutes to avoid overcooking.

Step 4

While veggies roast, heat crumbled Beyond Burger and cook until browned, about 5–7 minutes. Add cumin, paprika, chili powder, soy sauce, and maple syrup. Cook another 2 minutes. Set aside.

Step 5

While veggies roast, heat 1 tsp olive oil in a skillet. Add jalapeño and garlic. Sauté for 1–2 minutes.

Step 6

In a small bowl, whisk together tahini, lemon juice, garlic, maple syrup, and salt. Add water gradually until smooth and pourable.

Step 7

Assemble bowls: Start with rice and fresh spinach. Top with roasted veggies and spicy Beyond meat. Drizzle with tahini sauce and sprinkle with sesame seeds or red pepper flakes if using.

Step 8

Serve warm. Store components separately if prepping ahead.

Step 9

Sauce can be made 3–4 days ahead and thinned if needed.

Step 10

Roasted veggies and Beyond meat can be stored separately and reheated.

Step 11

Perfect for meal prep—just store spinach fresh and add before serving.