These easy roasted summer vegetable bowls are a healthy lunch or dinner option, and provide a great new way to eat some of your favorite nutritious foods! |

Easy Roasted Summer Vegetable Bowls




Yield 3 servings



  1. Preheat oven to 425 degrees.
  2. Grease a roasting pan with non-stick spray or olive oil
  3. Slide squash lengthwise. Chop tomatoes and mushrooms in half. Cut green beans into two-inch long pieces.
  4. Add chopped veggies to roasting pan, and drizzle with olive oil. Add seasoning.
  5. Roast for 15 minutes, flipping halfway through. Roast additional 5-10 minutes. Broil on high 2-5 minutes to get some color on squash if needed. Remove from oven and let cool.
  6. While veggies are cooling, slice kale leaves along the stem. Slice leaves into 1/4" thick slices, and add to a bowl.
  7. Top kale with veggies, pumpkin seeds and your cooked protein of choice!


Serving size is an estimate. All the vegetables featured in this recipe are low calorie, so you may eat as little or much as you'd like! For this reason, nutrition information is for the entire batch of vegetables only, and it is a rough estimate as the size of squash can differ. Remaining ingredients for the bowl can be easily calculated in a food app.

Courses Lunch

Nutrition Facts

Serving Size entire recipe

Amount Per Serving

Calories 551

% Daily Value

Total Fat 30 g


Saturated Fat 4 g


Unsaturated Fat 23 g

Sodium 47 mg


Total Carbohydrates 73 g


Dietary Fiber 24 g


Sugars 39 g

Protein 23 g


* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Recipe by Slim Sanity at