Saturday, December 16, 2017

Roasted Rainbow Vegetable Bowl

I had leftover radishes from this recipe and I wasn’t quite sure what to do with them. I made some strozzapreti carbonara with radishes and it was good, albeit not very photogenic. Then I remembered this roasted vegetable bowl on Minimalist Baker and I just had to make it! I adapted a bit, using more root vegetables because I like them and omitting the kale because I didn’t have any. (The original post has weights for the ingredients, but I decided that it’s basically a salad and I’m not bothering to weigh things to the gram; eyeballing it and adapting to taste will do.) It turns out that the radishes were my least favorite item in that bowl, so I’d omit them next time, but the rest was spot-on! It was the perfect lunch for me, making me feel both full and virtuous. And it’s easy to make, too!

For the vegetables
3 or 4 red or yellow baby potatoes (or more), sliced into ¼-inch rounds
½ large sweet potato (or all of it), sliced into ¼-inch rounds
2 (or 3) large carrots, halved and sliced
1 medium beet, sliced
4 radishes, halved (I’d omit them next time)
2 Tbsp. avocado or melted coconut oil, divided
1 tsp. curry powder, divided
½ tsp. sea salt, divided
1 cup cabbage, thinly sliced
1 red bell pepper, thinly sliced
1 cup broccolini, roughly chopped
2 cups chopped collard greens or kale

For the toppings
1 lemon, juiced (about 3 Tbsp.), divided
2 Tbsp. tahini, divided
2 tsp. maple syrup (optional)
2 Tbsp. hemp seeds, divided (optional)
1 avocado, peeled and sliced

Preheat oven to 400 °F and line two baking sheets with parchment paper.

To the first baking sheet, add the potatoes, sweet potatoes, carrots, beets, and radishes and drizzle with 1 Tbsp. oil, ½ tsp. curry powder, and ¼ 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 remaining 1 Tbsp. oil, ½ tsp. curry powder, and ¼ 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 two serving plates and garnish with avocado and season with another pinch of sea salt, lemon juice, tahini, maple syrup (I made a dressing with those), and hemp seeds. You could also garnish with any fresh herbs you have!

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