Roasted Veggie Bowl
This Roasted Veggie Bowl is a healthy, colorful, and fully plant-based dish. It combines spiced chickpeas, sweet potato, roasted cauliflower, and fresh vegetables for a balanced and satisfying meal. This one-tray recipe is perfect for an easy weeknight dinner or meal prep.
Servings: 2
Ingredients
- 1/4 head cauliflower cut into florets
- 1 medium sweet potato peeled and cubed
- 1 1/4 cups cooked chickpeas drained and rinsed
- 1/2 red bell pepper sliced
- 1/2 green bell pepper sliced
- 1 small red onion sliced
- 2 –3 tbsp olive oil
- 2 large handfuls spinach
- 1 tsp Indian curry powder for cauliflower
- 1/2 tsp smoked paprika for chickpeas
- 1/2 tsp ground cumin for chickpeas
- 1/4 tsp turmeric for chickpeas
- Salt and pepper to taste
Toppings
- Pickled red onion
- Fresh mint leaves
- Vegan chili mayo or tahini-lemon dressing
Instructions
- Preheat oven to 200°C (400°F). Spread cauliflower on one side of a baking tray and toss with curry powder and a bit of olive oil.
- Add cubed sweet potato next to it.
- Mix chickpeas with paprika, cumin, turmeric, and olive oil, then place them on the tray. Add sliced peppers and onion to the remaining space.
- Drizzle everything with olive oil, season with salt and pepper, and mix lightly to coat. Roast for 25–30 minutes, until golden and tender.
- Arrange roasted vegetables and chickpeas into bowls with fresh spinach.
- Top with pickled onion, mint leaves, and vegan chili mayo or tahini-lemon dressing. Enjoy!