Curry. Oh, curry. There are so several methods to take pleasure in it and it’s always one of my absolute favored dishes. No matter whether it’s Thai, Indian, Lebanese, Moroccan, you name it, curry recipes usually catch my eye. We’ve accomplished a whole lot of curry-flavored dishes here on the blog, like my Coconut Quinoa Curry or Moroccan Chickpea Stew, but that wasn’t what I was in the mood for.
This time when the curry craving hit, it wasn’t a simmered soup or slow cooker dish that my physique wished, it was much more like a warm and cozy buddha bowl-kind meal. Except this time with all these wonderful curry flavors.
So I whipped up these super simple curry roasted vegetable quinoa bowls and they absolutely hit the spot. Exactly what my body was hunting for!
Indian flavors were on my mind tonight, and with my jar of curry powder was staring longingly at me from the spice cabinet and the fresh cauliflower flirting with me from the fridge, I knew it was time to make some curry roasted veggies.
Normally when I roast veggies, I like to toss them all separately and then roast them on the identical pan, but this time, I just extra every little thing to the pan, whisk up a quick curry-spiced marinade and drizzle it more than the best. I even added the chickpeas to the pan considering that I knew they would get great and crispy as they cooked!’ve honestly never done this strategy of roasting things prior to, but
Now I can entirely comprehend the draw of sheet-pan meals. This was so frickin’ straightforward it was insane. I loved it! I’m undoubtedly going to undertaking this far more often now.
Then you generally just put it all together in a bowl and boom!
You guys know how considerably I like to have a meal with greens, so for this recipe I went with massaged kale, but it would also be delicious with spinach, arugula or even chopped romaine.
But the kale was on the verge of going bad, so I just ripped it up into pieces, tossed in a bowl with a tiny olive oil and lemon, and massaged the heck out of it till it was soft and tender. It was the perfect complement to my quinoa bowls!
It was the excellent complement to my quinoa bowls!
Greatest component about this meal is that it’s also super customizable. Here are some substitution concepts in situation these actual substances don’t vibe with your taste buds or you don’t have them on hand:
- Veggies: feel free of charge to swap in any other veggie that can take care of roasting! I feel things like squash, eggplant, broccoli, turnips, carrots, zucchini, and so on
- Quinoa: any other total grain would completely operate in this dish including brown rice, sorghum, amaranth, millet, or even pasta!
- Greens: I went with massage kale, but it would be delish with spinach, arugula, romaine, or swiss chard
- Protein: if chickpeas aren’t your factor, you can absolutely make this non-veg and include grilled chicken, shrimp, lamb or steak! (you could also just make that on the side for the meat-eater in your existence!)
And a single last issue just before you go…these bowls also make an wonderful meal prep choice/leftovers for lunch!
The veggies, quinoa and kale will all preserve in the fridge for at least four – five days, so you can make a batch 1 night and have lunches/dinners all week lengthy! I’m at the moment eating my leftovers and am SO satisfied about it.
Get pleasure from! xo
- one cup quinoa
- two cups vegetable broth
- 1 small head cauliflower, chopped into florets
- 1 medium sweet potato, chopped into 1″ cubes
- one (15oz) can chickpeas, drained & rinsed
- 4 tablespoons olive oil, divided
- 1 teaspoon curry powder
- ½ teaspoon turmeric
- ½ teaspoon cumin
- ½ teaspoon sea salt
- ¼ teaspoon smoked paprika
- one bunch curly kale
- 1 lemon
- Lemon Herb Tahini Dressing (or Vegan Ranch)
- Preheat the oven to 425ºF. Spray a baking sheet with non-stick cooking spray (I like avocado oil spray). Location cauliflower, sweet potatoes and chickpeas on the baking sheet.
- In a small bowl, whisk together three tablespoons olive oil, curry powder, turmeric, cumin, salt and paprika. Pour dressing more than the veggies and toss to combine. Roast on the center rack for 20 – thirty minutes, flipping halfway via.
- While the veggies are roasting, add quinoa and vegetable broth to a little saucepan. Carry to a boil, cover and minimize to simmer for 15 minutes. Remove from heat and permit to amazing until finally prepared to serve.
- For the kale, get started by getting rid of the stems, then tear it into modest pieces and add it to a large mixing bowl. 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 accomplished roasting, get rid of them from the oven and divide in between four bowls. Include equal amounts of quinoa and kale to all of the bowls, then drizzle with tahini dressing of selection.
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The submit Curry Roasted Vegetable Quinoa Bowls appeared initial on Simply Quinoa.
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