Cajun Roasted Vegetable Bowl with Creamy Garlic Dressing
User Reviews
5
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Prep Time
10 mins
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Cook Time
35 mins
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Total Time
45 mins
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Servings
3
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Calories
284 kcal
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Course
Main Course
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Cuisine
Vegan, gluten-free
Cajun Roasted Vegetable Bowl with Creamy Garlic Dressing
Description
The Cajun Roasted Vegetable Bowl combines a variety of small-cut vegetables such as cauliflower florets, cubed sweet potato, sliced mushrooms and bell pepper, and chopped squash, all coated in a blend of Cajun spices, nutritional yeast, and lemon juice, then roasted until tender and seasoned. The accompanying creamy garlic dressing is prepared by blending soaked cashews with water, garlic powder or roasted garlic, herbs like sage, thyme, oregano, and a touch of vinegar and olive oil, resulting in a smooth, flavorful sauce that complements the roasted vegetables well.
The roasted vegetables provide both texture and a bold, spicy flavor profile from the seasoning, while the creamy garlic dressing adds richness and moisture. This combination works well as a standalone meal or as a filling in wraps and tacos, enhanced optionally with fresh greens and additional vegetables like onions or tomatoes.
Optional variations include adding cooked or sprouted chickpeas or lentils to the vegetable mix before roasting for added protein. Nut-free alternatives for the garlic sauce can be used if needed. Seasonings can be tailored using other spice blends such as berbere or garam masala, and seasonal vegetables can be substituted to suit availability or preferences.
Ingredients
Roasted Veggies:
- 1/2 cauliflower chopped into small florets, small
- 1 sweet potato cubed small
- 4 to 6 oz mushrooms , sliced
- 1 bell pepper , sliced
- 1 cup squash broccoli, carrots, or root vegetables, chopped
- 1 tbsp neutral cooking oil generic cooking oil
- 2 tsp lemon juice
- 1 tbsp nutritional yeast
- 2 tbsp cajun spice blend (homemade) , less or more to preference and amount of veggies, Make a double batch of the blend
- 1/2 tsp salt (3/4 tsp if the cajun blend doesnt have salt)
Garlic sauce:
- 1/2 cup cashews soaked for atleast and hour or do a quick soak by boiling for 5 minutes
- 1/2 cup water
- 1/3 tsp salt
- 3/4 tsp garlic powder or 6 cloves of roasted garlic
- 1/4 tsp sage
- 1/4 tsp thyme
- 1/4 tsp oregano
- 1/4 tsp ground mustard
- 1/4 tsp onion powder
- 2 tsp extra virgin olive oil
- 1/2 tsp vinegar
- 2 tsp nutritional yeast optional, use a tsp of miso instead
Instructions
- Preheat the oven to 425 degrees F. Chop the vegetables and add to a large bowl with a lid.
- Mix all the spices, cajun spice, nutritional yeast if using, and salt in a bowl and set aside.
- Drizzle the oil and lemon on the veggies. Close the lid and shake to coat well. Or rub in using hands.
- Sprinkle the spices all over, close the lid and shake shake to coat. Spread the vegetables on parchment lined sheet.
- Bake for 30 minutes. Move the veggies around after 20 mins and also remove the quick cooking veggies like peppers if they are roasted.
- Make the garlic sauce: Blend until smooth. Taste and adjust flavor, salt, herbs. Add some black pepper if you wish.
- Assemble your bowl, wraps or tacos with greens or lettuce, generous helping of the roasted vegetables, drizzle of the garlic sauce, some onion or tomato (optional).
Notes
- You can add cooked or sprouted chickpeas or lentils to the vegetable mix before roasting for more protein and texture.
- For a nut-free version, substitute the cashew-based garlic sauce with a tahini-based dressing or a nut-free garlic sauce as noted.
- Feel free to use different seasonal vegetables or spice blends like berbere or garam masala to vary the flavor.
- The recipe yields approximately three servings.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3Serving
Amount Per Serving
Calories 284 kcal
% Daily Value*
| Calories | 284kcal | 14% |
| Carbohydrates | 25g | 8% |
| Protein | 9.2g | 18% |
| Fat | 18g | 28% |
| Saturated Fat | 1.8g | 9% |
| Sodium | 688mg | 29% |
| Potassium | 785mg | 17% |
| Fiber | 6g | 24% |
| Sugar | 6g | 12% |
| Vitamin A | 9625IU | 193% |
| Vitamin C | 63.2mg | 70% |
| Calcium | 35mg | 4% |
| Iron | 3.4mg | 19% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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