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Curry Roasted Vegetable Quinoa Bowls

Curry Roasted Vegetable Quinoa Bowls

Curry Roasted Vegetable Quinoa Bowls is :

gluten free , dairy free , lacto ovo vegetarian , vegan

By
Prep Time: 0 minutes
Cook time: 40 minutes
Total time: 40 minutes
Yield: 4 Servings
Tags: Vegan
Health Score: 100 %

Ingredients:

15 oz

canned chickpeas
1 head

cauliflower
1/2 teaspoon

cumin
1 teaspoon

curry powder
1 bunch

kale
1

lemon
4 tablespoons

olive oil
1 cup

quinoa
1/2 teaspoon

sea salt
1/4 teaspoon

smoked paprika
1

sweet potato
some

tahini
1/2 teaspoon

turmeric
2 cups

vegetable broth

Instructions:

  1. Preheat the oven to 425F. Spray a baking sheet with non-stick cooking spray (I like avocado oil spray).

  2. Place cauliflower, sweet potatoes and chickpeas on the baking sheet.In a small bowl, whisk together 3 tablespoons olive oil, curry powder, turmeric, cumin, salt and paprika.

  3. Pour dressing over the veggies and toss to combine. Roast on the center rack for 20 30 minutes, flipping halfway through.While the veggies are roasting, add quinoa and vegetable broth to a small saucepan. Bring to a boil, cover and reduce to simmer for 15 minutes.

  4. Remove from heat and allow to cool until ready to serve.For the kale, begin by removing the stems, then tear it into small pieces and add it to a large mixing bowl.

  5. Drizzle with remaining tablespoon of olive oil and the juice of the lemon. Massage with your hands until the kale has softened.When vegetables are done roasting, remove them from the oven and divide between four bowls.

  6. Add equal amounts of quinoa and kale to all of the bowls, then drizzle with tahini dressing of choice.Preheat the oven to 425F. Spray a baking sheet with non-stick cooking spray (I like avocado oil spray).

  7. Place cauliflower, sweet potatoes and chickpeas on the baking sheet.In a small bowl, whisk together 3 tablespoons olive oil, curry powder, turmeric, cumin, salt and paprika.

  8. Pour dressing over the veggies and toss to combine. Roast on the center rack for 20 30 minutes, flipping halfway through.While the veggies are roasting, add quinoa and vegetable broth to a small saucepan. Bring to a boil, cover and reduce to simmer for 15 minutes.

  9. Remove from heat and allow to cool until ready to serve.For the kale, begin by removing the stems, then tear it into small pieces and add it to a large mixing bowl.

  10. Drizzle with remaining tablespoon of olive oil and the juice of the lemon. Massage with your hands until the kale has softened.When vegetables are done roasting, remove them from the oven and divide between four bowls.

  11. Add equal amounts of quinoa and kale to all of the bowls, then drizzle with tahini dressing of choice.Preheat the oven to 425F. Spray a baking sheet with non-stick cooking spray (I like avocado oil spray).

  12. Place cauliflower, sweet potatoes and chickpeas on the baking sheet.In a small bowl, whisk together 3 tablespoons olive oil, curry powder, turmeric, cumin, salt and paprika.

  13. Pour dressing over the veggies and toss to combine. Roast on the center rack for 20 30 minutes, flipping halfway through.While the veggies are roasting, add quinoa and vegetable broth to a small saucepan. Bring to a boil, cover and reduce to simmer for 15 minutes.

  14. Remove from heat and allow to cool until ready to serve.For the kale, begin by removing the stems, then tear it into small pieces and add it to a large mixing bowl.

  15. Drizzle with remaining tablespoon of olive oil and the juice of the lemon. Massage with your hands until the kale has softened.When vegetables are done roasting, remove them from the oven and divide between four bowls.

  16. Add equal amounts of quinoa and kale to all of the bowls, then drizzle with tahini dressing of choice.

Wine Pairing :

  • sparkling rose
  • gruener veltliner
  • riesling

Sparkling rosé, Gruener Veltliner, and Riesling are great choices for Indian. The best wine for Indian food will depending on the dish, of course, but these picks can be served chilled and have some sweetness to complement the spiciness and complex flavors of a wide variety of traditional dishes.