Roasted Vegetable & White Bean Bowl with Lemon-Dill Vinaigrette
A vibrant, nutrient-packed bowl featuring roasted root vegetables and creamy white beans, dressed in a tangy herb vinaigrette. This mediterranean-inspired vegetarian (vegan-option) ready in about 40 minutes pairs diced into 1/2-inch cubes carrots, (15 oz), drained and rinsed white beans, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1.5 cups, diced into 1/2-inch cubes sweet potatoes
- 1 cup, diced into 1/2-inch cubes carrots
- 1 medium, diced into 1/2-inch cubes zucchini
- 1 can (15 oz), drained and rinsed white beans
- 2 tbsp olive oil
- 1 tsp dried rosemary
- 1, juiced lemon
- 1 tbsp, chopped dill
- 1/4 cup, thinly sliced red onion
- 2 cups baby spinach
- 1/4 cup, crumbled feta cheese
- 1/4 tsp salt
- 1/4 tsp black pepper
Instructions
- Step 1: Preheat oven to 425°F (220°C). Toss 1.5 cups diced sweet potatoes, 1 cup diced carrots, and 1 medium diced zucchini with 2 tbsp olive oil, 1 tsp dried rosemary, 1/4 tsp salt, and 1/4 tsp black pepper on a baking sheet.
- Step 2: Roast for 25 minutes, stirring once halfway, until vegetables are tender and edges are golden brown.
- Step 3: While vegetables roast, whisk together lemon juice, 1 tbsp chopped dill, 1 tsp olive oil, and a pinch of salt to make the vinaigrette.
- Step 4: In a large bowl, combine roasted vegetables, drained white beans, 1/4 cup sliced red onion, and 2 cups baby spinach. Drizzle with vinaigrette and toss gently to coat.
- Step 5: Divide into bowls and top with 1/4 cup crumbled feta cheese. Serve warm or at room temperature.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Roasted Vegetable & White Bean Bowl with Lemon-Dill Vinaigrette take to make?
Total time is about 40 minutes (15 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Roasted Vegetable & White Bean Bowl with Lemon-Dill Vinaigrette?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.
Can I substitute ingredients in Roasted Vegetable & White Bean Bowl with Lemon-Dill Vinaigrette?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Roasted Vegetable & White Bean Bowl with Lemon-Dill Vinaigrette for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Roasted Vegetable & White Bean Bowl with Lemon-Dill Vinaigrette vegan-option?
Yes — this recipe is tagged vegan-option based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Simple and delicious.
- ★★★★★
Made this for my family and everyone asked for the recipe.
- ★★★☆☆
Average. The concept is good but execution needs work on seasoning.
