Harvest Veggie Bowl

Servings 2 servings

Prep Time 20 minutes

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

Heat oven to 400 F and line two rimmed baking sheets with parchment paper.
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.
Transfer the baking sheet to the oven and bake for 10 minutes.
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.
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.
Add the kale to either pan and continue to roast until the kale is bright green, about 5 minutes.
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.
The bowls are best enjoyed fresh. Leftovers can be covered and stored in the refrigerator for up to 4 days.
Recipe source: Minimalist Baker