This Roasted Summer Vegetable & White Bean Nourish Bowl is a healthy recipe to enjoy as an easy weeknight dinner. It’s vibrant in color, packed with good-for-you ingredients, & it includes your favorite seasonal summer vegetables!

Roasted Summer Vegetable & White Bean Nourish Bowl with spinach, zucchini, yellow baby potatoes, cherry tomatoes, red onion, lemon, and summer squash on a white marble counter, with a fork in it.

Nourish bowls are often overlooked during the warmer months, but this healthy recipe is one to put on your list. It includes a variety of summer-roasted vegetables that can easily be customized based on your preference.

Alongside the roasted veggies, the pairings of hearty white beans & fresh greens will have you feeling so good!

Easy to make, meal prep approved, & you won’t pass up another roasted vegetable nourish bowl during the summer!

Why You’ll Love This Vegan Nourish Bowl Recipe

Full of Flavor & Loaded with Nutrition: With the combination of vibrant vegetables & protein-rich beans, this nourish bowl is a weeknight winner.
Quick & Easy: Ready in about 30 minutes & super straightforward to make.
Great for Meal Prep: This Roasted Summer Vegetable & White Bean Nourish Bowl stores well in the fridge, making it the perfect recipe to meal prep for healthy dinners throughout the week.

Healthy Roasted Summer Vegetable & White Bean Nourish Bowl with spinach, zucchini, yellow baby potatoes, cherry tomatoes, red onion, lemon, and summer squash on a white marble counter, with a fork in it.

Ingredients

Organic White Beans: Beans provide this bowl with a boost of fiber & plant protein. I used organic cannellini beans, but you can certainly use any variety of organic white beans that you have on hand.
Organic Yellow Baby Potatoes: These small potatoes, often referred to as new potatoes, are the perfect addition for some heartiness.
Organic Red Onion: For a pop of color.
Organic Cherry Tomatoes: I think a red bell pepper would be a great substitute.
Organic Zucchini & Summer Squash: Use one or include both.
Organic Spices: Keeping it simple with some garlic powder, sea salt, & black pepper.
Organic Avocado Oil: This is my favorite oil to use while baking because it can withstand high heat temperatures.
Organic Greens: Any greens work great. Baby spinach, baby red & green chard, massaged kale, or a combination.

How to Make

Sheet Pan. Preheat the oven to 425 degrees F. On a sheet pan lined with parchment paper, add the chopped vegetables. Toss with the oil, minced garlic, & seasonings. Bake for 20–25, flipping halfway through.
Assemble. Divide the greens of choice, roasted vegetables, & warmed beans between bowls. Enjoy!

Roasted Summer Vegetable Recipe on a sheet pan with zucchini, yellow baby potatoes, cherry tomatoes, red onion, and summer squash.

Tips for Making this Nourish Bowl Recipe Perfectly

Organic Beans: I used organic cannellini beans for this nourish bowl recipe, but another variety of white bean will work, such as great northern or navy beans.
Organic Vegetables: Feel free to use whatever you have on hand or based on preference.
Baking: Be sure to flip the vegetables halfway through roasting. This ensures that everything gets baked to perfection.

Storing & Reheating

As mentioned above, this Roasted Summer Vegetable & White Bean Nourish Bowl is the perfect seasonal recipe for healthy leftovers & meal prep!

Storing. Transfer ingredients to separate airtight glass containers & refrigerate for up to 4 days.

Reheating. To reheat, preheat the oven to 350 degrees F. Transfer the pre-roasted vegetables & beans to an oven-safe bowl. Place in the oven for 10–15 minutes, until warmed through.

Roasted Summer Vegetable & White Bean Nourish Bowl Recipe with spinach, zucchini, yellow baby potatoes, cherry tomatoes, red onion, lemon, and summer squash on a white marble counter, with a fork in it.

More Healthy Nourish Bowl Recipes You’ll Love

If you make this Roasted Summer Vegetable & White Bean Nourish Bowl, recipe please leave a review & rating below. I love hearing from you & it helps others learn more about the blog as well. Be sure to follow along on Pinterest, Instagram, & TikTok for even more healthy content!

Xoxo.

CMG.

Roasted Summer Vegetable & White Bean Nourish Bowl

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Author: Christin Gillespie
Prep Time: 10
Cook Time: 25
Total Time: 35
Yield: 4 1x
Category: Main Dish
Method: Oven
Cuisine: American
Diet: Vegan

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Description

Ingredients

Scale

Always opt for organic ingredients.

SHEET PAN

2 cups baby potatoes, quartered
1 red onion, quartered
1 cup cherry tomatoes, halved
1 zucchini, cut into moons
1 summer squash, cut into moons
2 tsp avocado oil
1 tsp garlic powder
Sea salt & black pepper, to taste

BOWL

Fresh greens of choice
1 (15-oz) can white beans, warmed

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Instructions

Sheet Pan. Preheat the oven to 425 degrees F. On a sheet pan lined with parchment paper, add the chopped vegetables. Toss with the oil, minced garlic, & seasonings. Bake for 20–25, flipping halfway through.
Assemble. Divide the greens of choice, roasted vegetables, & warmed beans between bowls. Enjoy!

Notes

Organic Beans: I used organic cannellini beans for this nourish bowl recipe, but another variety of white bean will work, such as great northern or navy beans.

Organic Vegetables: Feel free to use whatever you have on hand or based on preference.

Baking: Be sure to flip the vegetables halfway through roasting. This ensures that everything gets baked to perfection.

Storing & Reheating: Transfer ingredients to separate airtight glass containers & refrigerate for up to 4 days. To reheat, preheat the oven to 350 degrees F. Transfer the pre-roasted vegetables & beans to an oven-safe bowl. Place in the oven for 10–15 minutes, until warmed through.