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Harvest Veggie BowlHarvest Veggie Bowl
Harvest Veggie Bowl
Harvest Veggie Bowl
This easy dinner is packed with sweet roasted veggies, drizzled with irresistible lemon-tahini sauce and coated in crunchy hemp seeds — and those rich textures and flavors make it a delicious meal the whole family will love without thinking twice about how “good for you” it is.
Source: Minimalist Baker
Source: Minimalist Baker
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Recipe - WAYZATA
Recipe: Harvest Veggie Bowl
Harvest Veggie Bowl
Prep Time20 Minutes
Servings2
Cook Time25 Minutes
Ingredients
4 medium red baby potatoes, sliced into ¼-inch-thick rounds
½ large sweet potato, sliced into ¼-inch-thick rounds
2 large carrots, peeled, cut crosswise into 2-inch pieces and sliced lengthwise into ¼-inch-wide sticks
1 medium golden beet, sliced into ⅛-inch-thick rounds
4 medium radishes, halved or quartered if large
2 tablespoons coconut oil, melted, divided
1 teaspoon curry powder, divided
½ teaspoon sea salt, divided, plus more for garnish
1 cup thinly sliced green cabbage
1 medium red bell pepper, seeded and thinly sliced
1 cup stemmed and roughly chopped broccolini
2 cups roughly chopped kale
½ medium avocado, divided
1 medium lemon, juiced, divided (about 3 tablespoons)
2 tablespoons tahini, divided
2 tablespoons hemp seeds
Pea tendrils for garnishing
Directions
  1. Heat oven to 400 F and line two rimmed baking sheets with parchment paper.
  2. On one baking sheet, combine the potatoes, sweet potatoes, carrots, beets, and radishes. Drizzle with 1 tablespoon coconut oil, ½ teaspoon curry powder, and ¼ teaspoon sea salt. Toss to combine.
  3. Transfer the baking sheet to the oven and bake for 10 minutes.
  4. Meanwhile, on the second baking sheet, combine the cabbage, red bell pepper, and broccolini. Drizzle with the remaining 1 tablespoon coconut oil, ½ teaspoon curry powder, and ¼ teaspoon sea salt. Toss to combine.
  5. After the potatoes and carrots have been cooking for 10 minutes, add the second pan to the oven and bake until the vegetables on both sheet pans are golden brown and tender, about 10 minutes.
  6. Add the kale to either pan and continue to roast until the kale is bright green, about 5 minutes.
  7. To serve, divide roasted vegetables between 2 serving plates. Place the avocado on top and drizzle with the lemon juice and tahini. Sprinkle with hemp seeds and another pinch of sea salt. Garnish with pea tendrils.
  8. The bowls are best enjoyed fresh. Leftovers can be covered and stored in the refrigerator for up to 4 days.
20 minutes
Prep Time
25 minutes
Cook Time
2
Servings

Shop Ingredients

Makes 2 servings
4 medium red baby potatoes, sliced into ¼-inch-thick rounds
The Little Potato Co. Little Reds Fresh Potatoes
The Little Potato Co. Little Reds Fresh Potatoes, 1.5 Pound
Huge Deal
$3.99 was $4.99$2.66/lb
½ large sweet potato, sliced into ¼-inch-thick rounds
Bulk Jewel Yams
Bulk Jewel Yams, 0.75 Pound
$1.87 avg/ea$2.49/lb
2 large carrots, peeled, cut crosswise into 2-inch pieces and sliced lengthwise into ¼-inch-wide sticks
Carrots
Carrots, 5 Pound
$5.99$1.20/lb
1 medium golden beet, sliced into ⅛-inch-thick rounds
Cal-Organic Farms Organic Golden Beets Bunch with Green Tops
Cal-Organic Farms Organic Golden Beets Bunch with Green Tops, 1 Each
$5.99
4 medium radishes, halved or quartered if large
Organic Red Radishes Bunch with Green Tops
Organic Red Radishes Bunch with Green Tops, 1 Each
$2.99
2 tablespoons coconut oil, melted, divided
Crisco Organic Refined Coconut Oil
Crisco Organic Refined Coconut Oil, 27 Ounce
$11.59$0.43/oz
1 teaspoon curry powder, divided
L&B Organic Curry Powder
L&B Organic Curry Powder, 2.3 Ounce
$8.59$3.73/oz
½ teaspoon sea salt, divided, plus more for garnish
Alessi Sea Salt
Alessi Sea Salt, 2.83 Ounce
$3.29$1.16/oz
1 cup thinly sliced green cabbage
Green Cabbage
Green Cabbage, 2.25 Pound
$3.35 avg/ea$1.49/lb
1 medium red bell pepper, seeded and thinly sliced
Premium Red Bell Peppers
Premium Red Bell Peppers, 0.5 Pound
$2.50 avg/ea$4.99/lb
1 cup stemmed and roughly chopped broccolini
Mann's Broccolini
Mann's Broccolini, 1 Each
$3.99
2 cups roughly chopped kale
Green Kale Bunch
Green Kale Bunch, 1 Each
$2.99
½ medium avocado, divided
Ripe Avocados
Ripe Avocados, 1 Each
$2.49
1 medium lemon, juiced, divided (about 3 tablespoons)
Fancy Large Lemons
Fancy Large Lemons, 0.5 Pound
$1.25 avg/ea$2.49/lb
2 tablespoons tahini, divided
Ziyad Tahini
Ziyad Tahini, 16 Ounce
$11.29$0.71/oz
2 tablespoons hemp seeds
Bob's Red Mill Hulled Hemp Seed Hearts
Bob's Red Mill Hulled Hemp Seed Hearts, 8 Ounce
$12.49$1.56/oz
Pea tendrils for garnishing
Chinese Snow Peas
Chinese Snow Peas, 1 Pound
$3.99/lb$3.99/lb

Directions

  1. Heat oven to 400 F and line two rimmed baking sheets with parchment paper.
  2. On one baking sheet, combine the potatoes, sweet potatoes, carrots, beets, and radishes. Drizzle with 1 tablespoon coconut oil, ½ teaspoon curry powder, and ¼ teaspoon sea salt. Toss to combine.
  3. Transfer the baking sheet to the oven and bake for 10 minutes.
  4. Meanwhile, on the second baking sheet, combine the cabbage, red bell pepper, and broccolini. Drizzle with the remaining 1 tablespoon coconut oil, ½ teaspoon curry powder, and ¼ teaspoon sea salt. Toss to combine.
  5. After the potatoes and carrots have been cooking for 10 minutes, add the second pan to the oven and bake until the vegetables on both sheet pans are golden brown and tender, about 10 minutes.
  6. Add the kale to either pan and continue to roast until the kale is bright green, about 5 minutes.
  7. To serve, divide roasted vegetables between 2 serving plates. Place the avocado on top and drizzle with the lemon juice and tahini. Sprinkle with hemp seeds and another pinch of sea salt. Garnish with pea tendrils.
  8. The bowls are best enjoyed fresh. Leftovers can be covered and stored in the refrigerator for up to 4 days.