Straight from the Farm: Roasted Veggie Bowl for Heart & Soul

September 8, 2025

There’s nothing more satisfying than turning freshly harvested organic produce into a meal that feels both wholesome and indulgent. Inspired by the soil-to-soul connection of farming, this farm-to-table roasted veggie bowl is simple, seasonal, and packed with grounding goodness. It’s the kind of dish that reminds us why sustainable growing and local partnerships matter so much.

? Roasted Farm Veggie Bowl

Ingredients (serves 2–3):

• 2 medium organic sweet potatoes, cubed
• 3 organic carrots, sliced
• 1 small organic red onion, cut into wedges
• 1 cup Brussels sprouts, halved
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp sea salt + pepper to taste
• ½ cup cooked quinoa (or brown rice)
• 2 tbsp tahini
• Juice of ½ lemon
• 1 garlic clove, minced
• Warm water to thin

Instructions:

1. Preheat oven to 400°F. Toss sweet potatoes, carrots, onion, and Brussels sprouts with olive oil, paprika, salt, and pepper. Spread evenly on a baking sheet.
2. Roast for 25–30 minutes, flipping halfway, until caramelized and tender.
3. Meanwhile, whisk tahini, lemon juice, garlic, and water until smooth and drizzle-able.
4. Assemble bowls with a scoop of quinoa, a pile of roasted veggies, and a generous drizzle of tahini dressing.

Why It Works

This bowl celebrates everything we love about natural, seasonal food—colorful veggies, rich flavors, and nourishment that makes you feel alive. For small businesses, it’s also a menu-ready option that shows off local farm partnerships in a delicious, approachable way.

Because sometimes the best self-care is just a forkful of something fresh from the earth.