Permanent link for Curry Roasted Vegetable Bowls on August 2, 2022

Prep Time: 15 minutes

Cook Time: 40 minutes

Serves: 4

Ingredients

• 1 cup uncooked rice (for more protein use quinoa!)
• 1 head cauliflower
• 3 carrots, peeled
• 1 red onion
• 1 cup frozen peas
• 2 tbsp olive oil
• 2 tbsp curry powder
• 1/2 tsp salt

Lemon tahini dressing

• 1/3 cup tahini
• 1/3 cup water
• 1/4 cup lemon juice
• 2 cloves garlic, minced
• 1/2 tsp ground cumin
• 1/4 tsp cayenne (omit for no spice)
• 1/4 tsp salt

Directions

1. Cook the rice or substitute according to the package instructions.
2. Preheat the oven to 400° F
3. Chop the cauliflower into bite-sized florets. Slice the carrots. Slice the red onion into 1/4th inch wide slices.
4. Place the veggies on a lined baking sheet. Drizzle with the oil and curry powder. Mix until everything is coated and spread into an even layer.
5. Roast for 20 minutes. Stir. Roast for 15 more minutes. Add the peas and roast for 5 more minutes, then remove from oven.
6. Place all of the dressing ingredients into a blender and blend till smooth.
7. Assemble into bowls and enjoy!

Submitted by Eva VanWyck

Recipe credit to Budget Bytes

Categories: Dairy Free Gluten Free Vegan Vegetarian WIT Team Favorite
Posted by Eva VanWyck on Permanent link for Curry Roasted Vegetable Bowls on August 2, 2022.