Roasted Vegetable Bowl with Peanut Dressing
User Reviews
4.7
9 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
20 mins
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Total Time
45 mins
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Servings
4 Servings
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Calories
422 kcal
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Course
Main Course
Roasted Vegetable Bowl with Peanut Dressing
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Drizzled with a light peanut dressing, this vegan Roasted Vegetable Bowl recipe is fantastic for meal prep lunches or dinners!
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Ingredients
The vegetables:
- ¾ pound (12 oz.) sweet potato peeled & cut into ¾-inch pieces
- 2 cups cauliflower florets
- 2 large carrots peeled & cut into ¾-inch pieces
- 1 turnip peeled & cut into ¾-inch pieces
- 1 red onion each half cut into quarters through the root, then cut into chunks
- 2 ½ tablespoons olive oil divided
- 1 teaspoon Turmeric
- 1 teaspoon ground coriander
- ¾ teaspoon chili powder
- ½ teaspoon kosher salt
- ½ teaspoon garlic powder
- ½ teaspoon ground ginger
- 1 (14 oz.) can chickpeas drained & rinsed
- 4 cups spinach leaves
The dressing:
- 3 tablespoons natural peanut butter preferably smooth
- 1 ½ tablespoon fresh lime juice
- 1 ½ tablespoon low sodium soy sauce (tamari for gluten free)
- 2 teaspoon agave nectar or honey (agave for vegan)
- ¾ teaspoon rice vinegar
- ½ teaspoon Chili garlic sauce
- 1-3 tablespoons water
Instructions
The vegetables:
- Preheat the oven to 425 degrees F. Lightly coat two baking sheets with cooking spray (see Note below).
- In a large bowl, combine the sweet potato, cauliflower, carrots, turnip and onion. Pour in about ¾ of the olive oil and toss to coat.
- In a small bowl, stir together the turmeric, ground coriander, chili powder, kosher salt, garlic powder and ground ginger. Sprinkle about ¾ of the mixture over the vegetables and toss to coat.
- Place the chickpeas in another bowl and toss with the remaining olive oil and spice mixture.
- Divide the vegetables between the two baking sheets and roast for 15 minutes. Divide the chickpeas between the baking sheets and stir to mix with the vegetables.
- Switch the position of the baking sheets on the oven racks and cook for an additional 10 minutes, or until the vegetables are tender.
- Divide the spinach between 4 bowls, then top each with the roasted vegetable/chickpea mixture and 1 ½ tablespoons dressing. Serve.
The dressing:
- In a bowl, whisk together the peanut butter, lime juice, soy sauce, agave nectar, rice vinegar and chili garlic sauce. Whisk in another water to reach desired consistency.
Notes
- The turmeric will turn light-colored baking sheets yellow, which happened to mine. However, with a little elbow grease, lots of soap and a splash of bleach, it came off easily. If you prefer, use darker-colored baking sheets.
- Weight Watchers Points: 7 (Blue - Freestyle SP) / 10 (Green) / 5 (Purple)
- Please note that I am not a medical or nutritional professional. I provide nutritional information for my recipes as a courtesy to my readers. It is calculated using the Sparks nutrition calculator and Weight Watchers points are calculated using the Recipe Builder on their site. While I attempt to provide information that is as accurate as possible, you should calculate the nutritional information independently before relying on it.
Nutrition Information
Show Details
Serving
1bowl
Calories
422kcal
(21%)
Carbohydrates
58.4g
(19%)
Protein
12.5g
(25%)
Fat
16.5g
(25%)
Saturated Fat
2.4g
(12%)
Sodium
843.6mg
(35%)
Fiber
12.3g
(49%)
Sugar
12.2g
(24%)
Nutrition Facts
Serving: 4Servings
Amount Per Serving
Calories 422 kcal
% Daily Value*
| Serving | 1bowl | |
| Calories | 422kcal | 21% |
| Carbohydrates | 58.4g | 19% |
| Protein | 12.5g | 25% |
| Fat | 16.5g | 25% |
| Saturated Fat | 2.4g | 12% |
| Sodium | 843.6mg | 35% |
| Fiber | 12.3g | 49% |
| Sugar | 12.2g | 24% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
9 reviews
Excellent
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