Let’s roast all the things! Let’s coat them all in a creamy tahini dressing! And add some pop and zip with a pomegranate walnut salsa! And, let’s prep it all in advance so this does-a-body-good roasted veggie bowl is ready when you are. Heads up: you will *always* be ready for this. The combo of flavors and textures will light up all those “Oooooo!” areas of your brain in the best way and you’ll soon find yourself addicted to the healthy veggie-ness of it all. Cauliflower, chickpeas, squash, onions, apples… Quick meat-related side note: I add diced, roasted chicken breast to this veggie bowl. It’s in the picture, I’m not hiding it. I love chicken, ok? Let’s move on.
All of our nutritious, hearty winter things are tossed and roasted in a curry spice blend. This one is my pick but any yellow or madras curry blend will do. Pile the warm, slightly charred goodies into a bowl with rice, spinach, and chicken (if you crave poultry like me).
Then we’ll pluck two stars out of the sky in the form of creamy tahini dressing and pomegranate walnut salsa to finish it off. Both of these finishing touches were copied and slightly altered from other sources. The dressing is basically Pinch of Yum’s Sesame Dressing but I swapped tahini for the sesame oil and made a couple other minor changes. The salsa is Yotam Ottolenghi’s Pomegranate Walnut Salsa except I didn’t have sherry vinegar so I subbed with white balsamic. I also have never seen pickled walnuts before so I left those out- there’s still plenty of regular walnuts in there for ya.
take me to texture town, quickly
*The best path to take to Veggie Bowl Texture Town is to roast the veggies, apples, and optional chicken in advance. If you don’t have that kind of time, just choose two of the veggies and leave out the rest. Otherwise, you’ll have multiple pans awaiting their turn in the oven, which is just an annoying delay on your way to Town. The dressing and salsa can also be made in advance. If doing both is too much for you, leave off the salsa. You’ll miss out on the pop, zip, and crunch, but don’t sacrifice that creamy tahini dressing; it’s too good.Print
Roasted Veggie Bowls
An addictive blend of flavors and textures, packed with good-for-you veggies and coated in a creamy tahini dressing. Everything can be prepped in advance so this meal is ready when you are!
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 6 servings 1x
Follow these basic steps to roast butternut squash, cauliflower, a can of chickpeas, 1 honeycrisp apple, and 1/2 a sliced red onion – season everything with curry powder and salt before roasting. Don’t crowd your pans! If you don’t have time to roast all of these, just choose two.
chicken, if you are using it
Follow the instructions for baked chicken here. Use more curry powder and salt to season the chicken before baking.
- 1/4 C olive oil
- 3 T white wine vinegar
- 2 T tahini paste
- 1 1/2 T sugar
- 1 t salt
- 1/8 t cayenne
- 1/4 C mayo
pomegranate walnut salsa
- 1/4 C pomegranate seeds
- 1/2 C toasted walnuts, chopped
- 2 t pomegranate molasses
- 1/4 C chopped parsley
- 1 T white balsamic vinegar or sherry vinegar
- 1 T olive oil
- 1/4 t salt
- 1 T water
I always, always use Seeds of Change Quinoa and Brown Rice blend. It’s convenient, healthy, and always comes out perfect because it’s in one of those handy-dandy microwaveable bags. Use whatever grain you like.
- Assemble roasted veggies and apples, and chicken in a bowl with the rice and spinach.
- Add all ingredients for the dressing to a jar with a lid and shake to combine. Pour over yummy veggie bowl.
- Combine all ingredients for the salsa and sprinkle over yummy veggie bowl.
Be sure to season the veggies, apples, and chicken with salt in addition to the curry blend before you roast them. Most curry spice blends don’t contain salt and you need it in there to balance out all the sweet in this bowl!
All of the components of this bowl can be prepped ahead and refrigerated!