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If you're looking for easy meal inspiration, you've come to the right place! These roasted veggie bowls are so good and a perfect meal to get the kids involved with making. If you're looking to add more plants to your diet but you're not sure how to make them taste amazing... you're going to want to try these for sure. This meal is super easy and get's bonus points for not making a lot of dirty dishes! Roasted Veggies: You can use what ever veg you love! Today I used carrots, sweet potatoes, garlic, brussel sprouts, broccoli, and a can of great northern beans. Preheat oven to 400 degrees. Wash, peel, and chop the carrots and sweet potatoes. Drizzle them with olive oil, s&p, and spread them out on a baking sheet. Bake for 15 to 20 minutes. Add the whole garlic cloves right away or wait 5-10 minutes depending on how charred you like your garlic. After the sweet potatoes, carrots, and garlic have gotten their head start, add in the rest of the veggies (and beans) and continue roasting for another 20 or so minutes until everything is at the desired doneness. I like my veggies to be crisped around the edges. While the veggies are roasting you can whip up some dressing. A good dressing is key to putting this bowl over the top. I personally love a good tahini vinaigrette... but truly the sky is the limit when it comes to picking a dressing. For mine I just added the following to taste and just whirred them together with my emersion blender: Tahini Maple Syrup Apple Cider Vinegar Olive Oil Dijon Mustard Water to thin When the veggies are done roasting I piled them on top of a bed of rice (and rice or quinoa will do! Just pick your favorite and prepare to package specifications). Add in your favorite fresh greens and drizzle with dressing. Voila! We have been eating this meal on repeat. It's always a little different depending on which veggies, greens, dressing you pick. #sahmomlife