8 Loaded Roasted Vegetable Recipes You'll Want to Make Every Single Week

Packed with plant-based protein from black-eyed peas and loaded with colorful roasted veggies, this vegan Buddha bowl gets a creamy drizzle of tahini dressing for extra richness.

"The warm veggies paired with the salty feta made this salad totally irresistible. Ate it for lunch two days in a row!" —Kara T.

Caramelized butternut squash, a honey-lime drizzle, crunchy pumpkin seeds, and fluffy quinoa make this vegetarian main incredibly satisfying.

"Love how the lemon vinaigrette ties everything together! I meal prepped these bowls for the week and they held up perfectly." —Maya

Classic Caprese gets an Italian-inspired veggie twist—roasted zucchini and peppers join creamy mozzarella, balsamic glaze, and fresh basil for a bright, crowd-pleasing salad.

"Hands down the most flavorful cauliflower I’ve ever made—love the Middle Eastern spices with the nutty tahini sauce!" —DeenaS

Smoky roasted sweet potatoes, scrambled eggs, and melty cheese tuck into tortillas for these veggie-forward make-ahead burritos—perfect for busy mornings.

"Seriously velvety and rich! Roasting the squash makes all the difference—I even doubled the recipe to freeze some." —James