Curry Roasted Vegetable Bowls
Ingredients
The base
-
1
cup
long grain brown rice (uncooked)
The vegetables
-
1
head
cauliflower
-
3
pieces
carrots
-
1
piece
red onion
-
1
cup
frozen peas
The seasoning
-
2
Tbsp
olive oil
-
2
Tbsp
curry powder
-
½
tsp
salt
Lemon Tahini Dressing
-
⅓
cup
tahini
-
⅓
cup
water
-
¼
cup
lemon juice
-
2
cloves
garlic, minced
-
½
tsp
ground cumin
-
¼
tsp
cayenne
-
¼
tsp
salt
Instructions
- Start cooking the rice by combining it with water in a pot and bringing it to a boil before simmering for 45 minutes.
- Preheat the oven to 400ºF and prepare the vegetables by chopping the cauliflower, slicing the carrots, and slicing the onion.
- Toss the vegetables with olive oil, curry powder, and salt, then spread them on a baking sheet.
- Roast the vegetables for 20 minutes, stir, then roast for an additional 15 minutes.
- Add frozen peas to the roasted vegetables and roast for another 5 minutes.
- While the vegetables roast, prepare the lemon tahini dressing by blending tahini, water, lemon juice, garlic, cumin, cayenne, and salt until smooth.
- Once the rice is done, fluff it and serve about ¾ cup in each bowl topped with roasted vegetables and a drizzle of tahini dressing.
Nutrition Facts (estimated)
Servings
4
Calories
480
Total fat
20g
Total carbohydrates
67g
Total protein
14g
Sodium
580mg
Cholesterol
0mg
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