Roasted Veggies with Creamy Vegan Spinach Orzo
This post may contain affiliate links, please see our privacy policy for details.
These Roasted Veggies with Creamy Vegan Spinach Orzo make up the ultimate bowl. Topped off with Mustard Tahini Dressing and fresh arugula!
With the new year here, I am all about a bowl filled with roasted veggies, pasta and greens. It is the perfect combo of healthy ingredients that still tastes AMAZING and checks all of the boxes for a healthy dinner.
Be ready to see lots of healthy bowls coming your way this month, because I can’t stop eating them myself!
For this bowl, we are making a super simple creamy spinach orzo, that you will want to serve alongside all kinds of meals. It is soooooooooo flavorful and really easy to make.
TSV TIP: I used my favorite vegan chicken broth for this orzo, but you can swap it out for your favorite veggie broth.
For the roasted veggies I used cauliflower and organic carrots – hence all of the great colors. To top them off I made a mustard marinade that requires just a few ingredients and leaves you with perfectly crispy veggies.
Lastly, serve all of this up with fresh greens and my favorite Mustard Tahini Dressing. If you have made my Spicy Potato Bowls then you are already familiar with this dressing and know how addicting it is!
This is such an easy dinner, and the leftovers make for the most delicious lunch!
Roasted Veggies with Creamy Vegan Spinach Orzo
Ingredients
FOR THE ROASTED VEGGIES
- 2 tbsp olive oil
- 1 tbsp mustard powder
- 1 tbsp oregano
- salt & pepper to taste
- 1/2 lemon juiced
- 1/2 head cauliflower cut in florets
- 4 large carrots cut in 3 inch pieces
FOR THE CREAMY SPINACH ORZO
- 1 tbsp olive oil
- 1 shallot diced
- 2 cloves garlic diced
- 1 tsp oregano
- red pepper flakes optional
- salt & pepper to taste
- 1 cup orzo dry
- 2 cups broth I used vegan chicken broth*
- 8 oz frozen spinach unthawed
- 1/3 cup non-dairy milk unsweetened
- 1/4 cup plain hummus
FOR THE MUSTARD TAHINI DRESSING
- 1/2 cup tahini
- 2 tbsp red wine vinegar
- 2 tbsp yellow mustard
- lemon juice to taste
- 1 tsp oregano
- 1/2 tsp garlic salt
- pepper to taste
- water as needed
FOR THE BOWLS
- 4 cups arugula
Instructions
- Preheat the oven to 425 degrees and line a baking sheet with parchment paper.
- To prepare the roasted veggies, add the olive oil, mustard powder, oregano, a pinch of salt & pepper and lemon juice to a bowl. Stir to combine. Add the veggies to the baking sheet and drizzle with the marinade. Toss to combine and place in the oven for 20-30 minutes, flipping after 10 minutes. After the veggies have been in the oven for 20 minutes, watch them and pull them out after they are browned. Taste and add salt if needed.
- While the veggies are cooking, prepare the orzo. Heat the olive oil in a pan over medium heat. Add the shallot, garlic, oregano, red pepper flakes and a pinch of salt & pepper. Stir to combine and cook until the shallots have softened (approx. 3-5 minutes).
- Add the dry orzo to the pan and allow it to brown for about 2 minutes. Add the broth, milk and spinach to the pan and cook, uncovered, until all of the liquid is absorbed, stirring regularly. Add the hummus and stir to combine. Set aside until ready to use.
- While the veggies and orzo are cooking, prepare the dressing. Combine all of the ingredients in a bowl and stir to combine. Taste and adjust seasonings as needed. Add water until desired consistency is reached. Place in the fridge until ready to use.
- To assemble, add 1 cup of arugula to each bowl, followed by the roasted veggies and creamy orzo. Drizzle each bowl with dressing and serve!
Video
Notes
This post may contain affiliate links. If you click on one and make a purchase I will receive a small percentage of the sale. Please know I would never link a product unless I have personally used it and loved it!
If you make any of these recipes be sure to snap a photo + post it + and tag #thissavoryvegan and @thissavoryvegan!
I’ve made this a bunch of times and every time it’s awesome! It’s even good cold haha and my non-vegan friends love it too!
Hi Tara – so glad it was a hit! And nothing wrong with eating cold leftovers!
I love everything in this recipe so I’m sure it’s going to be amazing. However, I’m new to the vegan world and still trying to find the best products. Which unsweetened non-dairy milk do you prefer for your recipes. I’ve just printed so many of them and I’m excited to start cooking 🙂 Thanks!!
For savory recipes I usually go with soy or oat. Almond can still have a sweet flavor even if it is unsweetened. Enjoy! 🤗
So — complete honesty — I am not fully vegan… we’re more like 3/4 vegan. I think this makes for an awesome side or light meal. But, it’s not super filling. I served it for dinner, which is generally the more filling meal in our home, and everyone walked away feeling like they were missing something… a protein or fat. Tasty, just not filling. I’d maybe do it again as a lunch… or honestly, even as a breakfast, as I am not the biggest fan of big or traditional American breakfasts.
I am all about a savory breakfast 🙂 And if you want to add more bulk to the meal, maybe cook a tray of potatoes up at the same time as the other veggies.
Amazing ? I loved all the flavors and different texters. The meal was easy to prepare and my family thought it was terrific.
Awesome! So glad it was a hit with everyone!
I don’t know what orzo is, I don’t think my local supermarket sells it. Is it like risoni?
Orzo is rice shaped pasta. I think most stores sell it. All the stores in my area sell several brands from Ronzoni to De Cecco. Orzo is delicious. You’ll love it.
It is a tiny pasta – you can usually find it in the pasta section. Here it is on amazon: https://www.amazon.com/Barilla-Pasta-Orzo-Ounce-Pack/dp/B01GTXLINO/ref=sr_1_5?keywords=orzo&qid=1578151537&sr=8-5
If you can’t find it, just swap it for any other tiny pasta 🙂