Roasted Rainbow Vegetable Bowl (30 Minutes!)

Name: Roasted Rainbow Vegetable Bowl (30 Minutes!)
Yield: 2
Ingredients: 3-4 red or yellow baby potatoes (170 g), sliced into 1/4-inch rounds; 1/2 large sweet potato (125 g), skin on, sliced into 1/4-inch rounds; 2 large carrots (144 g), halved and sliced; 1 medium beet (~85 g), sliced; 4 radishes (16 g), halved; 2 Tbsp avocado or melted coconut oil (30 ml), divided (if oil-free, sub water or vegetable broth); 1 tsp curry powder, divided; 1/2 tsp sea salt, divided; 1 cup cabbage (90 g), thinly sliced; 1 red pepper (120 g), thinly sliced; 1 cup broccolini (90 g), roughly chopped; 2 cups chopped collard greens or kale (60 g) (organic when possible); 1 lemon (~3 Tbsp or 45 ml), juiced, divided; 2 Tbsp tahini (30 g), divided; 2 Tbsp hemp seeds (20 g), divided; optional: 1/2 avocado, divided

Added by

Chase over 8 years ago

Made Never

minimalistbaker.com

Ingredients

3-4 red or yellow baby potatoes (170 g), sliced into 1/4-inch rounds
1/2 large sweet potato (125 g), skin on, sliced into 1/4-inch rounds
2 large carrots (144 g), halved and sliced
1 medium beet (~85 g), sliced
4 radishes (16 g), halved
2 Tbsp avocado or melted coconut oil (30 ml), divided (if oil-free, sub water or vegetable broth)
1 tsp curry powder, divided
1/2 tsp sea salt, divided
1 cup cabbage (90 g), thinly sliced
1 red pepper (120 g), thinly sliced
1 cup broccolini (90 g), roughly chopped
2 cups chopped collard greens or kale (60 g) (organic when possible)
1 lemon (~3 Tbsp or 45 ml), juiced, divided
2 Tbsp tahini (30 g), divided
2 Tbsp hemp seeds (20 g), divided
optional: 1/2 avocado, divided

Instructions

Preheat oven to 400 degrees F (204 C) and line two baking sheets with parchment paper. To one baking sheet, add the potatoes, sweet potatoes, carrots, beets, and radishes and drizzle with 1 Tbsp (15 ml) oil (or water), 1/2 tsp curry powder, and 1/4 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 (15 ml) oil (or water), 1/2 tsp curry powder, and 1/4 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 (optional) and season with another pinch of sea salt (optional), lemon juice, 1 Tbsp (15 g) tahini, and 1 Tbsp (10 g) hemp seeds. You could also garnish with any fresh herbs you have! Best when fresh. Store leftovers covered in the refrigerator for 3-4 days. Reheat in a 350-degree F (176 C) oven or on the stovetop over medium heat until hot.

Servings: 2