Eating Pegan | Roasted Rainbow Vegetable Bowl

Roasted Rainbow Vegetable Bowl


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 sliced)
1 medium beet (sliced)
4 medium radishes (halved)
2 Tbsp avocado or melted coconut oil (divided // if oil-free, sub water or vegetable broth)
1 tsp curry powder (divided)
1/2 tsp sea salt (divided)
1 cup cabbage (thinly sliced)
1 medium red pepper (thinly sliced)


Instructions:
  • 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.
  • etc
  • etc

  • For Full Instruction: minimalistbaker.com

    Rated 4/5 based on 524 Reviews