cooking · Dinner · Gluten-Free · Plant Based Diet

A New Take On Health Bowls

When one is hungry, and stuck in a city, there is always (it seems) on the West Coast, a shop selling health bowls. Usually a juice bar. And the bowls start at $10 and up, and somehow you drop $15 to $20 and are amazed at just how little you get for that. This is a great recipe for both dinner and for lunch planning, where you prep meals days out. Is this an affordable meal? Well…..fresh produce is never cheap, and these days it’s only getting more expensive (and yes, this is one reason we farm). However….if you have no meat, a big amount of money is opened up for vegetables. Overall, I spent about $10 for the vegetables in the recipe, for 4 servings.

One note: this recipe can be converted to vegan by swapping maple syrup for raw honey – but as a bee keeper, I think we all know where I stand….

Roasted Vegetable Health Bowl


  • 1 pound broccoli
  • 1 pound asparagus
  • 1 zucchini, about 7-8″ long
  • 1 red onion
  • 1 green bell pepper
  • ¼ cup virgin coconut oil, melted
  • Fine sea salt
  • Ground black pepper


  • 2 carrots
  • 2 Tbsp grated ginger
  • 1 large shallot
  • 2 Tbsp apple cider vinegar
  • 2 Tbsp raw honey or maple syrup
  • 1 Tbsp sesame oil
  • 6 Tbsp extra virgin olive oil
  • ¼ cup water
  • ¾ tsp fine seal salt


  • 4 cups water
  • 2 cups jasmine rice


Preheat oven to 375°. Lay out 2 rimmed baking sheets.

Cut florets off broccoli, set on one baking sheet. Chop up the stems and add to the sheet.

Trim the bottom of the asparagus and discard, cut into 2″ sections, toss onto one of the sheets.

Trim the ends of the zucchini, cut in half lengthwise, slice into half coins, add to a sheet.

Trim ends of red onion, remove peel. Slice into thick wedges, add to a sheet.

Remove the top of the bell pepper, discard the seeds and innards, slice. Add to a sheet.

Drizzle 2 tablespoons melted coconut oil over each baking sheet, sprinkle on a bit of salt and pepper on each sheet. Mix each sheet gently, to evenly coat. Spread out vegetables across the sheets.

Roast for about 40 minutes, until smelling done.

Meanwhile, bring the water to a boil in a large saucepan. Add in rice, return to a boil, stirring well. Reduce heat to medium-low, cook covered tightly for 20 minutes.


Peel and trim carrots. Shred and transfer to a high power blender.

Add in the ginger, shallot (peeled and chopped), vinegar, honey, sesame oil, olive oil, water, and sea salt.

Process on medium until smooth.

To serve:

Spread a scoop of rice in a wide/shallow bowl. Place roasted vegetables on top, drizzle dressing on top.

Serves 4.

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