BEST CURRY ROASTED VEGETABLE BOWLS RECIPE

My absolute favorite meal is “formula” roasted vegetables (with or without meat) over a bowl of cereal, with a delicious drizzle of sauce. I return to this type of food again and again because the formula is easy to prepare, the food is prepared well, and the flavor possibilities are endless. This week’s version was Curry Roasted Vegetable Bowls drizzled with Lemon Tahini Dressing. It’s simple, colorful, flavorful, filling, and will leave you looking forward to leftovers. )

What is curry powder?

Since curry powder is responsible for all the spice in bowls, let’s take a minute to talk about it. If you’ve never had curry powder, it’s a hot mixture of spices that are pre-ground and blended to mimic the fresh spices used in Indian cuisine. This mixture usually includes cumin, turmeric, coriander and other spices. Each curry powder blend is unique, so you may need to find different brands or recipes that suit your palate. If you want to try making your own curry powder, try this homemade curry powder recipe from Spice It Up.

Add more to your Curry Roasted Vegetable Bowls.

I kept my curry roasted vegetable bowls simple because I like simplicity, but you can add more to them if you like. Will add an incredible pop.

Chopped almonds give these bowls a wonderful crunch without overpowering the already strong flavors.

If you want to add some meat, rotisserie chicken would be great, as would some yogurt-marinated chicken.

Substitute vegetables or grains.

This recipe is extremely flexible. You can change the vegetables to your liking. Try broccoli, sweet potatoes, asparagus, sweet bell peppers, Brussels sprouts, or whatever vegetable you like.

The same goes for the “bed” for these bowls. If you don’t like brown rice, you can replace it with white rice, couscous, quinoa, your favorite grain, or even salad greens.

How long do leftovers last?

A simple bowl like this keeps in the fridge for about four days, with the dressing on the side. Your mileage may vary depending on the freshness of your ingredients and the conditions inside your fridge. I’ll link my favorite ready-to-eat containers for meals like this in the recipe below.

Curry Roasted Vegetable Bowls

These curry-roasted vegetable bowls are colorful, full of rich flavors, and pack leftovers well for your weekly meal prep!

Preparation time: 15 minutes
Cooking time: 40 minutes
Total time: 55 minutes

INGREDIENTS

1 cup long grain brown rice (uncooked) ($0.40)
1 head cauliflower ($2.29)
3 carrots ($0.24)
1 red onion ($0.37)
1 cup frozen peas ($0.60)
2 Tbsp olive oil ($0.32)
2 Tbsp curry powder ($0.30)
1/2 tsp salt ($0.02)

LEMON TAHINI DRESSING

1/3 cup tahini ($1.13)
1/3 cup water ($0.00)
1/4 cup lemon juice ($0.18)
2 cloves garlic, minced ($0.16)
1/2 tsp ground cumin ($0.05)
1/4 tsp cayenne ($0.02)
1/4 tsp salt ($0.02)

INSTRUCTIONS

Start with the rice first as it takes the longest to cook. Mix the uncooked rice with 2 cups of water in a pot. Place a lid on top, turn the heat to high, and bring the water to a full boil. After boiling, reduce the heat and let the rice cook for 45 minutes (no stirring). After 45 minutes, switch off the flame and keep it covered for another five minutes.
Once the rice is started, move on to the curry-roasted vegetables. Preheat oven to 400ºF. Cut the cauliflower into bite-sized florets. Peel and chop the carrots. Cut the red onion into ¼-inch-wide slices.
Place the cabbage, carrots, and red onion on a parchment-lined baking sheet. Drizzle the olive oil over the top, then add the curry powder and salt. Toss the vegetables until everything is evenly coated in the oil and spices. Spread the vegetables in a single layer on the baking sheet.
Transfer the seasoned vegetables to the oven and roast for 20 minutes. After 20 minutes, give them a good stir, then roast for another 15 minutes. Next, add the frozen peas and toss with the roasted vegetables, then return the baking sheet to the oven for another 5 minutes. Taste the vegetables and add additional salt if needed.
While the rice is boiling and the vegetables are roasting, make the lemon tahini dressing. Add the tahini, water, lemon juice, minced garlic, cumin, red pepper and salt to a blender then blend until smooth. Set the dressing aside.
When the rice is cooked, mash with a fork. Place about ¾ cup of rice in each bowl or meal prep container. Top with ¼ of the roasted vegetables. Drizzle with a few tablespoons of the dressing before serving.

HOW TO MAKE CURRY ROASTED VEGETABLE BOWLS – STEP BY STEP GUIDE

Start with brown rice first, as it takes the longest to cook. Add 1 cup of brown rice to a sauce pot with 2 cups of water. Place a lid on top and turn the heat to high. Bring the water to a boil, then reduce the heat and let the rice simmer for 45 minutes (no stirring). After 45 minutes, turn off the heat and let the rice rest with the lid on for another five minutes.
While the rice is cooking, start on the roasted vegetables. Preheat oven to 400ºF. Cut a head of cabbage into bite-sized florets. Peel and chop three carrots. Cut a red onion into ¼ inch wide slices. Place all the vegetables on a parchment-lined baking sheet.
Add 2 tablespoons of olive oil, 2 tablespoons of curry powder and half a teaspoon of salt to the prepared vegetables. Toss the vegetables until they are evenly coated in the oil and spices.
Transfer the prepared vegetables to a preheated 400ºF oven. Fry for 20 minutes then stir them well. Return the steamed vegetables to the oven and roast for another 15 minutes.
After roasting for a total of 35 minutes, add 1 cup frozen peas (no need to thaw). Toss them with the roasted vegetables and return to the oven for another 5 minutes.
While the vegetables are in the oven, prepare the lemon tahini dressing. Together? cup tahini, ? 1 cup water, ¼ cup lemon juice, 2 cloves minced garlic, ½ teaspoon ground cumin, ¼ teaspoon red pepper, and ¼ teaspoon salt in a blender.
Blend the ingredients until smooth, then set the dressing aside.
Taste the final roasted vegetables and adjust the salt if needed.
To make your Curry Roasted Vegetable Bowls, add about ¾ cup brown rice to each bowl or container then top with ¼ of the roasted vegetable mix. Drizzle with lemon tahini dressing before serving!