Curry Roasted Vegetable Bowls

Name: Curry Roasted Vegetable Bowls
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 serving
Ingredients: 1 cup long grain brown rice (uncooked); 1 head cauliflower; 3 carrots; 1 red onion; 1 cup frozen peas; 2 Tbsp olive oil; 2 Tbsp curry powder; 1/2 tsp salt; 1/3 cup Tahini; 1/3 cup water; 1/4 cup lemon juice; 2 cloves garlic, minced; 1/2 tsp ground cumin; 1/4 tsp cayenne; 1/4 tsp salt

User Reviews

4.9

48 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
55 mins
Servings
4
Calories
48038 kcal
Course
Main Course, Dinner
Cuisine
American

Curry Roasted Vegetable Bowls

Nancy Wheeler

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

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Ingredients

Servings

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

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Instructions

Begin the rice first because it takes the longest to cook. Combine the uncooked rice in a pot with 2 cups water. Place a lid on top, turn the heat onto high, and allow the water to come up to a full boil. Once boiling, turn the heat down to low and let the rice simmer for 45 minutes (no stirring). After 45 minutes, turn the heat off and let it rest with the lid in place for an additional five minutes.
Once the rice is started, move on to the curry roasted vegetables. Preheat the oven to 400ºF. Chop the cauliflower into bite-sized florets. Peel and slice the carrots. Slice the red onion into ¼-inch wide slices.
Place the cauliflower, carrots, and red onion on a parchment lined baking sheet. Drizzle the olive oil over top, then add the curry powder and salt. Toss the vegetables until everything is evenly coated in oil and spices. Spread the vegetables out over the baking sheet in a single layer.
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 together with the roasted vegetables, then return the baking sheet to the oven for the an additional 5 minutes. Taste the vegetables and add additional salt, if needed.
While the rice is simmering and the vegetables are roasting, make the lemon tahini dressing. Place the tahini, water, lemon juice, minced garlic, cumin, cayenne, and salt in a blender then blend until smooth. Set the dressing aside.
When the rice has finished cooking, fluff with a fork. Place about ¾ cup rice into each bowl or meal prep container. Top with ¼ of the roasted vegetables. Drizzle with a few tablespoons of dressing just before serving.