Roasted Vegetable Dirt Bowl Recipes

ROASTED RAINBOW VEGETABLE BOWL (30 MINUTES!)

Roasted Rainbow Vegetable Bowl (30 Minutes!) image

Healthy, easy, and delicious roasted vegetable bowl with tahini dressing and hemp seeds! The perfect 30-minute plant-based meal for any time of the day!

Provided by Minimalist Baker

Categories Entree

Time 30m

Number Of Ingredients 16

Ingredients

3-4 medium red or yellow baby potatoes ((sliced into 1/4-inch rounds))
1/2 large sweet potato ((skin on // sliced into 1/4-inch rounds))
2 large carrots ((halved and thinly sliced))
1 medium beet ((sliced into 1/8-inch rounds))
4 medium radishes ((halved, or quartered if large))
2 Tbsp avocado or melted coconut oil
1 tsp curry powder ((divided))
1/2 tsp sea salt ((divided))
1 cup cabbage ((thinly sliced))
1 medium red pepper ((thinly sliced))
1 cup broccolini ((roughly chopped))
2 cups chopped collard greens or kale ((organic when possible))
1 medium lemon ((juiced // ~3 Tbsp or 45 ml as original recipe is written // divided))
2 Tbsp tahini ((divided))
2 Tbsp hemp seeds ((divided))
1/2 medium avocado ((divided // optional))

Steps:

Preheat oven to 400 degrees F (204 C) and line two baking sheets with parchment paper (or more baking sheets if increasing batch size).
To one baking sheet, add the potatoes, sweet potatoes, carrots, beets, and radishes and drizzle with half of the oil (or water), curry powder, and sea salt (as original recipe is written- 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 with the remaining half of the oil (or water), curry powder, and sea salt (as original recipe is written- 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 serving plates and garnish with avocado (optional) and season with lemon juice, tahini, hemp seeds, and another pinch of sea salt (optional). 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.

Nutrition Facts : ServingSize 1 serving, Calories 519 kcal, Carbohydrate 59.2 g, Protein 13.2 g, Fat 28.4 g, SaturatedFat 14.5 g, Sodium 518 mg, Fiber 12.5 g, Sugar 13.7 g

ROASTED VEGETABLE SALAD BOWL

Roasted Vegetable Salad Bowl image

This versatile smoky-sweet salad is for anyone tired of a big bowl of greens. We've tossed your favorite vegetables with paprika and maple syrup before roasting them until caramelized. Drizzled with a tangy Dijon-orange vinaigrette, the bowl is topped with tangy goat cheese and crunchy pecans-though any nuts or vegan cheese options work. If want even to make it even heartier, toss in some grains like farro or quinoa.

Provided by Food Network Kitchen

Time 1h

Yield 4 servings

Number Of Ingredients 16

Ingredients

8 ounces cremini mushrooms, stemmed and quartered
1 small head broccoli (about 11 ounces), cut into 2-inch florets
1 medium carrot (about 7 ounces), peeled and cut into 1/2-inch pieces
1 large parsnip (about 10 ounces), peeled and cut into 1/2-inch pieces
2 tablespoons plus 1 teaspoon pure maple syrup
1/4 teaspoon ground cinnamon
1/4 teaspoon smoked paprika
1/3 cup plus 2 tablespoons olive oil
Kosher salt and freshly ground black pepper
1 tablespoon white wine vinegar
1 teaspoon Dijon mustard
1 small shallot (about 2 ounces), finely chopped
Juice of 1 navel orange (about 1/4 cup)
4 cups baby kale (from a 5-ounce package)
1/2 cup pecans, roughly chopped
1/4 cup crumbled goat cheese

Steps:

Preheat the oven to 425 degrees F. Arrange the mushrooms, broccoli, carrot and parsnip on a rimmed baking sheet. Drizzle with 2 tablespoons of the maple syrup, the cinnamon, smoked paprika, 2 tablespoons of the olive oil, 1 1/2 teaspoons salt and a few grinds of pepper and toss until well coated. Make sure the vegetables are in an even layer on the baking sheet and roast until they are softened and caramelized in spots, 28 to 30 minutes.
Meanwhile, whisk the vinegar, Dijon, shallot, orange juice, remaining 1 teaspoon maple syrup, 1/2 teaspoon salt and a few grinds of pepper in a medium bowl. Whisking constantly, slowly drizzle the remaining 1/3 cup olive oil into the bowl until emulsified (this should take about 2 minutes).
Divide the kale among 4 bowls. Top each bowl with some roasted vegetables, chopped pecans and goat cheese. Drizzle with some of the dressing. This can be served warm or cold. Store any leftover dressing in a sealed container in the refrigerator for up to 1 week.

QUICK-ROASTED VEGGIE BOWL RECIPE BY TASTY

Quick-Roasted Veggie Bowl Recipe by Tasty image

Here's what you need: farro, water, Private Selection Petite Medley Potatoes, carrot, olive oil, garlic powder, kosher salt, pepper, broccoli floret, olive oil, dried thyme, dried oregano, garlic, kosher salt, pepper, extra firm tofu, canned chickpea, olive oil, kosher salt, paprika, chili powder, tahini, water, olive oil, lemon juice, kosher salt

Provided by Rachel Gaewski

Categories Dinner

Yield 4 servings

Number Of Ingredients 26

Ingredients

1 ½ cups farro, soaked for 30 min
3 cups water
3 cups Private Selection Petite Medley Potatoes
1 cup carrot, sliced
olive oil, to taste
garlic powder, to taste
kosher salt, to taste
pepper, to taste
1 cup broccoli floret
2 tablespoons olive oil
½ teaspoon dried thyme
½ teaspoon dried oregano
1 clove garlic, grated
kosher salt, to taste
pepper, to taste
1 cup extra firm tofu, pressed and cubed
1 cup canned chickpea, drained and rinsed
olive oil, to taste
kosher salt, to taste
¼ teaspoon paprika
¼ teaspoon chili powder
½ cup tahini
¼ cup water
1 tablespoon olive oil
1 tablespoon lemon juice
¼ teaspoon kosher salt

Steps:

Preheat the oven to 375°F (190°C)
Make the farro: In a medium pot, combine the farro and water, then bring to a boil over high heat. Reduce the heat to low, cover, and simmer for 20-25 minutes, until the water is absorbed and the farro is tender.
Make the roasted veggies: Cut the potatoes in half. Arrange on half of a baking sheet and spread the carrots on the other half. Drizzle with olive oil, then season with the garlic powder, salt, and pepper. Toss until well coated.
Bake for 10 minutes.
Remove the baking sheet from the oven and add the broccoli. Drizzle with olive oil and season with salt, garlic powder, and pepper. Bake for another 15-20 minutes, until all of the veggies are fork tender.
Make the marinated tofu: In a small bowl, combine the olive oil, thyme, oregano, garlic, salt, and pepper. Add the tofu and stir until well coated. Set aside for 10 minutes.
Spread out the tofu on half of a baking sheet. Bake for 20 minutes, then remove from oven and flip.
Make the roasted chickpeas: Add the chickpeas to the other side of the baking sheet with the tofu. Drizzle with olive oil and season with salt, paprika, and chili powder. Toss until well coated.
Bake for another 15 minutes, until the chickpeas are crispy.
Make the lemon tahini dressing: In a liquid measuring cup, combine the tahini, water, olive oil, lemon juice, and salt and whisk until well combined.
To assemble the grain bowl, top the farro with the roasted veggies, tofu, and chickpeas. Drizzle with the tahini dressing.
Enjoy!

Nutrition Facts : Calories 658 calories, Carbohydrate 72 grams, Fat 37 grams, Fiber 13 grams, Protein 17 grams, Sugar 4 grams

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