November 20th, 2024
Recipes
Roasted Vegetable Grain Bowl with Turmeric Tahini
Valentina P
- Difficulty
•
- Time 60"
Sheet-pan roasted veggies and sweet potatoes, ripe avocado, fluffy grains and the creamiest drizzle of turmeric tahini sauce. Top it off with easy pickled red onion and seeds for that extra crunch factor. It's so good!
How To MakeDiet Type: Plant-based
Shopping List
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For the Bowl
- 1 pound purple sweet potatoes (or other sweet potato variety)
- 1 bunch radishes (about 8 radishes)
- 1/2 head cauliflower
- 1/2 pound large carrots, cut into large pieces
- 1 large zucchini, sliced
- 2 cups cooked grains (such as rainbow quinoa or brown rice)
- 1 ripe avocado, sliced
- 2 handfuls cilantro (with some stems, no need to chop)
- 4 tablespoons mixed seeds (such as pumpkin, sunflower, and/or chia seed)
- 3 1/2 tablespoons olive oil (divided)
- 1 tablespoon curry powder
- salt and pepper, to taste For the Pickled Onions
- 1/2 small red onion, thinly sliced
- 1 lemon, juiced For Dressing
- 1 batch(es) Turmeric Tahini Sauce
Instructions
- Step 1: First, let's prepare the quick pickled onions. In a small jar, combine the sliced onions with the lemon juice and a pinch of salt. Stir and refrigerate.
- Step 2: Preheat the oven to 410 degrees Fahrenheit.
- Step 3: Chop the cauliflower into roughly 1½ inch pieces (like the size of a thumb). The pieces will shrink while cooking, so avoid cutting them too small. Toss in a mixing bowl with 2 tablespoons of the olive oil and the 1 tablespoon of curry powder. Set aside.
- Step 4: Cut the carrots into pieces, each about as big as a thumb. Cut any very thick carrot pieces in halves or quarters lengthwise. Add the carrots to the bowl with the cauliflower and toss to combine. Season with salt and pepper. Spread the cauliflower blend on a lined baking sheet.
- Step 5: Dice the potatoes into 1 inch pieces (no need to peel). Quarter or halve the radishes depending on their size. Spread the potatoes and radishes over another lined baking sheet and toss with 1 tablespoon of the olive oil. Season with salt and pepper.
- Step 6: Place both baking sheets in the oven and roast for 15 minutes. Remove the pans from the oven and add the sliced zucchini to the pan with the cauliflower. Drizzle the zucchini with the remaining 1/2 tablespoon of olive oil. Stir everything, place both pans back in the oven, and continue to roast for 10 to 15 more minutes. Roast until the vegetables are all fork tender.
- Step 7: Stir all the vegetables together to make one large veggie blend.
- Serve: Eat now or portion and save for the week! Each bowl gets some cooked grains, warm roasted veggies, pickled red onion, avocado, and a sprinkle of seeds. Top with cilantro and drizzle with turmeric tahini sauce. Enjoy.
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Roasted Vegetable Grain Bowl with Turmeric Tahini
PT1H 1 pound purple sweet potatoes (or other sweet potato variety) 1 bunch radishes (about 8 radishes) 1/2 head cauliflower 1/2 pound large carrots, cut into large pieces 1 large zucchini, sliced 2 cups cooked grains (such as rainbow quinoa or brown rice) 1 ripe avocado, sliced 2 handfuls cilantro (with some stems, no need to chop) 4 tablespoons mixed seeds (such as pumpkin, sunflower, and/or chia seed) 3 1/2 tablespoons olive oil (divided) 1 tablespoon curry powder salt and pepper, to taste 1/2 small red onion, thinly sliced 1 lemon, juiced 1 batch(es) Turmeric Tahini Sauce Gluten Free Paleo Vegan 4 Servings
Ingredients:
