Vegan Herb Hemp Roasted Vegetables Recipes

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ROASTED RAINBOW VEGETABLE BOWL (30 MINUTES!)



Roasted Rainbow Vegetable Bowl (30 Minutes!) image

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

3-4 medium red or yellow baby potatoes ((sliced into 1/4-inch rounds))
1/2 large sweet potato ((skin on // sliced into 1/4-inch rounds))
2 large carrots ((halved and thinly sliced))
1 medium beet ((sliced into 1/8-inch rounds))
4 medium radishes ((halved, or quartered if large))
2 Tbsp avocado or melted coconut oil
1 tsp curry powder ((divided))
1/2 tsp sea salt ((divided))
1 cup cabbage ((thinly sliced))
1 medium red pepper ((thinly sliced))
1 cup broccolini ((roughly chopped))
2 cups chopped collard greens or kale ((organic when possible))
1 medium lemon ((juiced // ~3 Tbsp or 45 ml as original recipe is written // divided))
2 Tbsp tahini ((divided))
2 Tbsp hemp seeds ((divided))
1/2 medium avocado ((divided // optional))

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

VEGAN HERB HEMP ROASTED VEGETABLES



Vegan Herb Hemp Roasted Vegetables image

Vegan Herb Hemp Roasted Vegetables is packed with fiber, protein, complex carbohydrates, good fats and lots of vitamins and minerals. This side dish is packed with absolutely desirable ingredients and is a crowd pleaser.

Provided by Gunjan

Categories     Side Dish

Time 40m

Number Of Ingredients 18

1/2 cup hemp seeds
1 tbsp fresh thyme
1 tbsp chopped sage ((fresh))
1 tsp dried garlic
1 tsp dried basil
1 tsp parsley ((dried/fresh))
1/2 tsp salt
1/2 tsp lemon juice
2 tsp olive oil
1/2 cup water
2 cups broccoli florets ((steamed))
1 1/2 cups cauliflower florets ((steamed))
1 whole sweet potato ((sliced & steamed))
2 cups Brussels sprouts ((halved & steamed))
1 cup baby Portobello Mushroom ((sliced))
1 cup white onion ((roughly chopped ))
1/2 cup red bell pepper ((squared))
1/2 cup orange bell pepper ((squared))

Steps:

  • In your blender combine all the ingredients for hemp dip and then blend it smooth. Keep it aside until ready to be used.
  • Preheat your oven at 375 degree Fahrenheit and prepare a cookie sheet with a parchment paper. (You may use a casserole baking pan as well but make sure to grease it a little so as to avoid sticking).
  • Thereafter, heat water in your saucepan and place the steamer basket in it with the vegetables to be steamed like cauliflower, broccoli, Brussel Sprouts and sweet potato(You may steam vegetables individually or all together).
  • Thereafter, in a large bowl you may combine all the vegetables and toss in hemp dip. Gently mix so that the vegetables do not break.
  • Afterwards, spread the vegetables on the prepared cookie sheet so that each vegetable is nicely cooked. (Do not stack vegetables in this stage. They should spread evenly and nicely).
  • Later, place the cookie sheet at the top rack of your oven and bake it for 25 minutes.
  • Lastly, take it out and adjust the salt. Enjoy it as side dish.

Nutrition Facts : Calories 153 kcal, Carbohydrate 4 g, Fat 12 g, Protein 10 g, ServingSize 1 serving

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