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Roasted Veggie Bowl
The beauty of this recipe is that it makes a complete meal, or you can use it as a colorful and tasty side dish! It's vegan and packed full of yummy nutrients! This recipe is forgiving, so for the vegetables the measurements are estimates.
Prep Time: 10:00
Cook Time: 20:00
2 large sweet potatoes (about 1 pound each), peeled and cut into chunks
1/2 pound curly kale leaves, remove stems and chop into small pieces
1/2 cup (about 1 medium) red onion, peeled and diced
2 cups garbanzo beans (check peas), cooked and rinsed (about 2 cans)
4 tsp brown sugar
1 tsp chili powder
4 drops dōterra cumin essential oil or 1/2 tsp ground cumin
6 tsp olive oil, divided 2+4
1 1/2 tbs apple cider vinegar
3 - 4 tbs warm water (to determine consistency of dressing)
2 tbs olive oil
2 drops dōterra cumin essential oil or 1/4 tsp ground cumin
1Set oven to 400 degrees and line baking sheet with aluminum foil or baking sheet.
2Add 4 drops cumin essential oil (or 1/2 tsp ground cumin) to 2 tsp olive oil in mixing bowl with 1/4 tsp salt and 1/4 tsp pepper, mix up then add in the sweet potato and onion and mix well.
3Place onion and sweet potato mixture on a baking sheet and bake for 10-15 minutes (depending on size of your sweet potato chunks).
4While sweet potato & onion mixture is roasting, mix 4 tsp olive oil with a pinch of salt and pepper, add chopped kale and coat well.
5After 10-15 minutes of roasting for sweet potatoes and onion, stir the mixture on the pan and scoot to one side. Add the kale mixture to the other side and return pan to the over to roast another 10 minutes (until sweet potatoes are soft and kale is lightly crispy.
6While all vegetables are roasting, preheat skillet (cast iron works great!) on medium heat while you combine garbanzo beans in a bowl with brown sugar, chili powder, pinch of salt and pepper. Mix well and add to the heated skillet stirring occasionally until browned (about 8 minutes). Don't worry if they look like they are burning - if you're stirring they are ok.
7Make dressing: In a blender, add cannellini beans, 1 1/2 Tbs apple cider vinegar, 3-4 Tbs warm water, 1 Tbs olive oil, 2 drops cumin essential oil (or 1/4 tsp ground cumin) and a pinch of salt & pepper. Blend until smooth.
8Serve: Prepare plate with roasted sweet potatoes, onion and kale mixture, add garbanzo bean and drizzle dressing on top.
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