vegan roasted winter vegetable bowl
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5 from 1 vote

Roasted Vegetable Bowl with Chimichurri

a filling vegan bowl of roasted winter vegetables and chimichurri black beans
Prep Time15 mins
Cook Time20 mins
Total Time30 mins
Course: Main Course
Cuisine: vegan
Keyword: roasted vegetable bowl
Servings: 4 bowls
Calories: 365kcal
Author: Courtney


  • 2 cups Brussels sprouts
  • 2 beets
  • 3 tbsp olive oil
  • 1 large spaghetti squash
  • 2 cups greens such as spinach, kale, or Gai Lan
  • 12 cherry tomatoes
  • 2 cups black beans
  • 4 tbsp chimichurri sauce
  • 8 tbsp hummus


To Cook the Brussels Sprouts and Beets

  • Preheat your oven to 450℉
  • Cut off the stem end off the Brussels sprouts and discard. Then cut the sprouts in half lengthwise.  Add to a medium sized bowl and then season with salt and pepper.  Add 2 tbsp of the olive oil to the bowl,  and then toss until all the sprouts are coated.
  • Slice off the top and bottom ends of the beets, then use a vegetable peeler to peel off the remaining beet skin.  Slice the beets into circles approximately 1/4 inch thick.
  • Line a large baking sheet with parchment paper or a silicone mat.  Place the beets on the sheet and brush the tops lightly with some of the remaining oil. The slices should be close, but not touching.  Flip the beets over and brush the bottoms with the oil.  You will mostly likely not use the full tablespoon of oil, this is ok.
  • Pour the Brussels sprouts on to the other half of the baking sheet.  Spread them out so they have as much space as possible between each sprout.
  • Put the tray in the oven and cook the vegetables for 20 minutes, turning once halfway through.

To Cook the Spaghetti Squash

  • Slice the spaghetti squash in half width wise, NOT length wise.  Use a spoon to scoop out the seeds from inside the squash and discard.  Place the squash halves cut side down on top of the steamer rack inside of your instant pot.  Cook on high pressure for 7 mins.
    ** If you do NOT have an instant pot, you can also bake the squash inside of your oven.  For this method, it is best to slice the squash lengthwise.  Place the squash cut side down on a baking sheet.  you can place this sheet on the lower rack of your oven.  Put the squash in the oven 10 minutes ahead of the other vegetables, for a total of 30 minutes.

To Cook the Greens and Tomatoes

  • Heat a frying pan on your stove over medium-high heat.  Add a couple of tablespoons of oil to the pan - just enough so that the greens wont stick and burn while cooking.  Add the greens and the tomatoes to the pan and cook until the greens have JUST wilted, about 2-5 minutes, depending on the greens you use.

To Assemble the Bowls

  • Toss the black beans with the chimichurri sauce until the beans are coated
  • Divide the beans amongst 4 bowls
  • Using a spoon, scoop out the insides of the spaghetti squash, and divide between the 4 bowls
  • Continue to divide the remaining ingredients amongst the 4 bowls
  • Top each bowl with a dollop of hummus and enjoy!