ROASTED RAINBOW VEGETABLE BOWL (30 MINUTES!)
Healthy, easy, and delicious roasted vegetable bowl with tahini dressing and hemp seeds! The perfect 30-minute plant-based meal for any time of the day!
Provided by Minimalist Baker
Categories Entree
Time 30m
Number Of Ingredients 16
Steps:
- Preheat oven to 400 degrees F (204 C) and line two baking sheets with parchment paper (or more baking sheets if increasing batch size).
- To one baking sheet, add the potatoes, sweet potatoes, carrots, beets, and radishes and drizzle with half of the oil (or water), curry powder, and sea salt (as original recipe is written- 1 Tbsp (15 ml) oil (or water), 1/2 tsp curry powder, and 1/4 tsp sea salt). Toss to combine. Bake for a total of 20-25 minutes or until golden brown and tender.
- To the second baking sheet, add the cabbage, bell pepper, and broccolini. Drizzle with with the remaining half of the oil (or water), curry powder, and sea salt (as original recipe is written- 1 Tbsp (15 ml) oil (or water), 1/2 tsp curry powder, and 1/4 tsp sea salt). Toss to combine.
- When the potatoes/carrots hit the 10-minute mark, add the second pan to the oven and bake for a total of 15-20 minutes. In the last 5 minutes of baking, add the collard greens or kale to either pan and roast until tender and bright green.
- To serve, divide vegetables between serving plates and garnish with avocado (optional) and season with lemon juice, tahini, hemp seeds, and another pinch of sea salt (optional). You could also garnish with any fresh herbs you have!
- Best when fresh. Store leftovers covered in the refrigerator for 3-4 days. Reheat in a 350-degree F (176 C) oven or on the stovetop over medium heat until hot.
Nutrition Facts : ServingSize 1 serving, Calories 519 kcal, Carbohydrate 59.2 g, Protein 13.2 g, Fat 28.4 g, SaturatedFat 14.5 g, Sodium 518 mg, Fiber 12.5 g, Sugar 13.7 g
ROASTED VEGETABLE BOWL
Get your daily dose of veggies all at once with this easy and fast roasted vegetable bowl recipe.
Categories roasted vegetable bowl recipe dinner bowl healthy dinner easy fast simple quick best how to make recipe
Yield 4 servings
Number Of Ingredients 34
Steps:
- Make beans: In a small saucepan on medium heat, combine black beans, ground cumin, and salt and cook until warm. Add chopped cilantro and fresh lime juice.
- Make potatoes: Whisk together olive oil, maple syrup, chili powder, cayenne, and salt. Toss with sweet potatoes. Roast on rimmed baking sheet at 425°F until golden brown and tender, stirring halfway through, 35 to 40 minutes.
- Make mushrooms: Whisk together balsamic vinegar, olive oil, Dijon mustard, salt, and pepper. Toss with cremini mushrooms. Roast on a rimmed baking sheet at 425°F until liquid has evaporated, 20 minutes.
- Make sauce: In a food processor, pulse roasted red peppers, parsley, roasted salted almonds, and pinch salt until almost smooth.
- Make crumbs: Heat olive oil in a small skillet on medium-low. Add panko and toast, stirring until golden brown, about 3 minutes. Transfer to a small bowl and add finely chopped parsley and grated Parmesan.
- Assemble bowls: Combine spinach, black beans, potatoes, mushrooms, sauce, crumbs, and crumbled feta in bowl.
ROASTED VEGETABLE DIRT BOWL
Provided by Food Network
Categories main-dish
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 18
Steps:
- For the vegetables: Preheat a pizza oven or regular oven to 350 degrees F.
- Add the shishitos and baby bell peppers to a baking sheet, drizzle with the olive oil, sprinkle with salt and toss to combine. Roast, flipping halfway, until slightly charred on all sides, about 15 minutes.
- For the "dirt": Add the butter, olives, cocoa powder, seaweed, garlic cloves and salt to taste to a blender and process until fully blended. Pour over the panko in a large bowl and thoroughly mix until combined and the breadcrumbs look like "dirt". Pour this mixture onto a silicone mat-lined sheet tray. Bake until dried out and crunchy, about 20 minutes.
- For the tofu sauce: Meanwhile, add the tofu, Dijon, soy sauce and olive oil to a blender and blend until smooth and the consistency of mayonnaise. Season with salt to taste.
- Spoon some of the tofu sauce into the bottom of a large bowl. Add your desired vegetables to the bowl plus the roasted peppers, standing up the vegetables as if they are growing out of the ground. Liberally spoon the "dirt" on top of the vegetables and sauce. Garnish with fennel fronds and serve with extra sauce and dirt on the side.
ROASTED VEGGIE GRAIN BOWL
Healthy vegetables and spiced chickpeas get roasted on the same baking sheet, making dinner a breeze to put together and clean up. Quinoa and avocado round out this nutritional meal.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 2 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 425 degrees F.
- Toss the chickpeas with the curry powder, 1 teaspoon of the oil, 1/4 teaspoon salt and a few grinds of black pepper in a medium bowl. Place on one side of a baking sheet. Arrange the onions next to the chickpeas, then the sweet potatoes and lastly the mushrooms. Toss the onions, sweet potatoes and mushrooms with the remaining 3 teaspoons oil, 1/4 teaspoon salt and a generous amount of black pepper. Bake until the chickpeas are a bit crunchy and the sweet potatoes are softened and starting to turn brown in a few spots, 25 to 30 minutes.
- Meanwhile, whisk the yogurt, tahini and juice of half the lemon in a small bowl. Slice the remaining lemon into wedges.
- Divide the quinoa between two bowls. Arrange half the vegetables and avocado slices on top of the quinoa, leaving a space for the yogurt in the middle. Dollop the yogurt in the empty space and serve with the lemon wedges.
ROASTED VEGGIE BUDDHA BOWL
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
- Bring water and bulgur to a boil in a saucepan; cover and reduce heat to medium-low. Simmer until water is absorbed and bulgur is soft, about 12 minutes. Keep warm.
- Place sweet potato in a bowl and drizzle 1 teaspoon olive oil over it; season with salt and pepper. Toss to coat. Transfer sweet potato to the prepared baking sheet, placing in 1 row. Place fennel in the same bowl, add 1 teaspoon olive oil, and season with salt and pepper. Toss to coat and place fennel next to sweet potato, keeping each separate.
- Roast in the preheated oven for 10 minutes. Place red onion in the same bowl; add 1 teaspoon olive oil, and season with salt and pepper. Toss to coat and place on the baking sheet with sweet potato and fennel, keeping them separate. Place red bell pepper in the same bowl; add 1 teaspoon olive oil, and season with salt and pepper. Toss to coat and place on the baking sheet next to the onion.
- Roast in the oven until all the vegetables are cooked to desired doneness, 10 to 15 minutes.
- Place tempeh in a bowl and season with 1/2 teaspoon curry powder, tossing to coat.
- Heat coconut oil in a skillet over medium-high heat; saute tempeh, turning occasionally, until all sides are evenly browned, about 10 minutes.
- Whisk orange juice, 2 tablespoons olive oil, red wine vinegar, 1/2 teaspoon curry powder, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a small bowl until dressing is smooth.
- Divide bulgur between 2 bowls. Place half of sweet potato, fennel, red onion, and red bell pepper around bulgur; top each with 1 tablespoon pumpkin seeds. Drizzle dressing over each bowl.
Nutrition Facts : Calories 834.5 calories, Carbohydrate 86.7 g, Fat 44.8 g, Fiber 16.8 g, Protein 32.2 g, SaturatedFat 10.5 g, Sodium 531.7 mg, Sugar 12.9 g
ROASTED-VEGETABLE AND BROWN-RICE BOWLS
Need a balanced, heart-healthy, plant-based meal? This weeknight dinner recipe checks all the boxes. It calls for ready-to-eat brown rice that can be found at the grocery store and uses quick-roasting vegetables like broccoli and eggplant.
Provided by Greg Lofts
Categories Salad Recipes
Time 40m
Number Of Ingredients 11
Steps:
- Preheat oven to 375°F. On a rimmed baking sheet, toss sweet potato, eggplant, and broccoli with 3 tablespoons oil; season with salt and pepper and spread in a single layer. Roast, stirring halfway through, until tender and golden in places, about 30 minutes.
- Heat a large skillet over medium-high. Swirl in 1 tablespoon oil. Add rice, scallion whites and light greens, and garlic; season. Cook, stirring occasionally, until rice is warmed through and has a nutty aroma, 4 to 5 minutes.
- Whisk together tahini, lime zest and juice, remaining 2 tablespoons oil, and 3 to 4 tablespoons water to reach desired consistency; season. Serve roasted vegetables over rice mixture, drizzle with tahini dressing, and top with pomegranate arils, reserved scallion tops, and sesame seeds.
ROASTED-VEGETABLE COUSCOUS BOWL
Yes, you can cook couscous in the oven! It's added to the sheet pan after the chickpeas, cauliflower, and carrots spiced with ras el hanout have roasted for a spell. Feta, cilantro, and a squeeze of lemon help bring all the flavors together.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 1h
Number Of Ingredients 10
Steps:
- Preheat oven to 475 degrees, with a rimmed baking sheet on center rack. Toss chickpeas, cauliflower, and carrots with oil and ras el hanout. Transfer to hot baking sheet with lemon halves, cut-sides up; season with salt and pepper. Roast until browned and mostly tender, 30 minutes. Remove from oven; reserve lemon.
- Reduce heat to 350 degrees. Add couscous, 2 cups boiling water, and 1 teaspoon salt to baking sheet; stir. Wearing oven mitts, cover sheet with parchment-lined foil, crimping tightly around edges; carefully return to oven. Cook until liquid is absorbed, 10 minutes. Remove from oven and let cool, covered, 5 minutes. Remove foil; squeeze reserved lemon over couscous and fluff with a fork. Top with feta, cilantro, and a drizzle of oil; serve.
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ROASTED VEGETABLE BOWL - A COUPLE COOKS
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5/5 (1)Total Time 45 minsCategory Main DishCalories 707 per serving
- Roast the vegetables: Slice the cauliflower in half, then chop it into florets. Peel the onion and slice it into 1/2 to 3/4-inch slices. Cut the sweet potato into small cubes, about 1/2-inch by 1/2-inch. Mince the garlic. Place all vegetables in a large bowl and mix with the olive oil, cumin, coriander, allspice, cayenne, kosher salt, and black pepper. Line a baking sheet with parchment paper, then pour the vegetables onto the baking sheet. Roast until tender and slightly browned, about 35 minutes (no need to stir).
- Meanwhile, make the freekeh: place 3 3/4 cups water and the kosher salt in a saucepan and bring to a boil. Add the freekah and bring to a simmer, then simmer gently for 20 minutes. Let stand to steam, covered, for 5 minutes prior to serving.
- Make the lemon yogurt: Mix the Greek yogurt with lemon juice, lemon zest, 1/4 cup water, kosher salt and black pepper.
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