Introducing the Roasted Veggie Bowl: A Flavorful, Healthy Delight
A Wholesome Combination
I’m excited to share my new favorite recipe: the Roasted Veggie Bowl. This dish is a delightful combination of roasted curry cauliflower florets, rosemary-infused baby potatoes, sweet roasted carrots, and crispy roasted chickpeas. It’s a hearty, healthy, and flavorful meal that’s perfect for those busy days when you need something quick and nutritious.
Simple Ingredients, Delicious Results
The ingredients are simple yet delicious. The curry cauliflower florets are tossed with curry powder and roasted until perfectly tender, adding a warm, spicy kick to the dish. The rosemary baby potatoes are coated with olive oil and fresh rosemary, then roasted to crispy perfection. Roasted carrots add a touch of natural sweetness, and crispy chickpeas provide a satisfying crunch and protein boost.
Enhancing Flavors with Pomegranate Vinaigrette
To enhance the flavors, I created a tangy pomegranate vinaigrette. This delightful sauce is drizzled over the potatoes and carrots right after they come out of the oven, adding a refreshing zing that beautifully complements the roasted veggies. Made with pomegranate syrup, olive oil, lemon juice, herbs, garlic and maple syrup, this vinaigrette brings a sweet and tangy flavor that elevates the dish. It’s not only great for drizzling but also makes an excellent dipping sauce for the veggies, serving as a perfect substitute for vegans who want to avoid dairy-based dressings.
Creamy Herb Yogurt Sauce
To make this dish even more delicious, I whipped up an herb yogurt sauce. It’s made with a blend of basil, dill, parsley, and chives, combined with lemon, vinegar, and a hint of agave nectar for sweetness. This creamy sauce ties all the flavors together and adds a cooling contrast to the warm, roasted vegetables.
Easy Preparation, Happy Family
This Roasted Veggie Bowl is incredibly easy to prepare with just a few simple ingredients. It’s perfect for those hectic days when you want something healthy but don’t have much time to cook. My children absolutely love it; they eat it all up in minutes! It’s a great way to get your little ones to enjoy their veggies.
Conclusion: Give It a Try!
Whether you’re looking for a nutritious meal for your family or a quick, satisfying dish for yourself, the Roasted Veggie Bowl is a fantastic choice. Give it a try and enjoy the delicious, wholesome flavors!
Roasted Veggie Bowl
Course: Main DishDifficulty: Easy2
servings15
minutes25-30
minutes"Introducing the Roasted Veggie Bowl: a wholesome blend of curry cauliflower, rosemary potatoes, carrots, and crispy chickpeas. Drizzled with tangy pomegranate vinaigrette for extra flavor and served with a creamy herb yogurt sauce. Quick, nutritious, and loved by both adults and kids alike. A delicious solution for busy days!"
Ingredients
For the Roasted Veggies:Â 2 1/2 cups Cauliflower Florets (season with 1 tsp. Garam Masala, 1 tsp. of ground Coriander, 1/2 tsp. of ground Cumin, 1/2 tsp. of ground Turmeric and 1/4 tsp. of Sea Salt), 2 1/2 cups Baby Potatoes, 1 1/2 Carrots, 1 1/2 cups chickpeas, Oilive Oil, Sea Salt, Black Pepper, Rosmary
For the Pomegranate Vinegar Dressing: 3 tbsp. Oilive Oil, 3 tbsp. Vinegar, 3 tbsp. fresh Lemon Juice, 2 tbsp. Pomegranate Syrup, Herbs (Chives, Parsley, Basil), 1 Garlic Clove, minced, 1/8 tsp. Salt, 1/8 tsp. Black Pepper (adjust to your taste), 2 tsp. Maple Syrup
For the Yoghurt Herb Sauce:Â 1 1/2 cups non-fat yoghurt, 1 tsp. Agave Nectar, 3 tbsp. fresh Lemon Juice, 2 tbsp. Vinegar, 1/8 tsp. salt (adjust to your taste), chopped chives, parsley, dill, basil, the more herbs you add the better. Feel free to use dried or fresh herbs.
Directions
Preheat the Oven: Preheat your oven to 400°F (200°C).
Prepare the Vegetables:
Cut the cauliflower into florets and place them in a large bowl. Season the cauliflower florets with garam masala, coriander, cumin, turmeric, and salt. Toss until evenly coated.
Prepare the Rest of the Vegetables:
Scrub the baby potatoes and cut them into halves or quarters, depending on their size. Peel the carrots and cut them into sticks or rounds. Rinse and drain the chickpeas, then season all vegetables with salt and pepper.
Season and Roast:
Place the seasoned cauliflower florets, baby potatoes, carrots, and chickpeas on separate baking sheets. Drizzle each with olive oil and season with additional salt and pepper if desired. Sprinkle rosemary over the potatoes. Roast in the preheated oven for 25-30 minutes or until the vegetables are tender and golden brown, stirring halfway through.
Make the Pomegranate Vinaigrette:
In a small bowl, whisk together pomegranate syrup, olive oil, lemon juice, vinegar, herbs, minced garlic, maple syrup, salt, and pepper.
Prepare the Herb Yogurt Sauce:
In another small bowl, combine yogurt, dried basil, dried dill, fresh parsley, fresh chives, lemon juice, vinegar, agave nectar, minced garlic, salt, and pepper. Mix well.
Dress the Roasted Vegetables:
Once the vegetables are done roasting, transfer them to a serving bowl. Drizzle the pomegranate vinaigrette over the roasted potatoes and carrots and mix well.
Serve:
Serve the roasted vegetables with a dollop of herb yogurt sauce on the side or pomegranate vinaigrette for dipping. Enjoy your flavorful and nutritious Roasted Veggie Bowl!
This addition allows vegans to enjoy the dish fully with a suitable alternative for the yogurt sauce.
