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–+ servings

Roasted Rainbow Vegetable Bowl (30 Minutes!)

Healthy, easy, and delicious roasted vegetable bowl with tahini dressing and hemp seeds! The perfect 30-minute plant-based meal for any time of the day!
Author Minimalist Baker
Print
Big bowl of roasted vegetables and avocado topped with tahini dressing
4.80 from 35 votes
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 2
Course Entrée
Cuisine Gluten-Free, Vegan
Freezer Friendly No
Does it keep? 3-4 Days

Ingredients

VEGETABLES

  • 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 thinly sliced)
  • 1 medium beet (sliced into 1/8-inch rounds)
  • 4 medium radishes (halved, or quartered if large)
  • 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)
  • 1 cup broccolini (roughly chopped)
  • 2 cups chopped collard greens or kale (organic when possible)

TOPPINGS

  • 1 medium lemon (juiced // ~3 Tbsp or 45 ml as original recipe is written // divided)
  • 2 Tbsp tahini (divided)
  • 2 Tbsp hemp seeds (divided)
  • 1/2 medium avocado (divided // optional)
US Customary - Metric

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.
  • When the potatoes/carrots hit the 10-minute mark, add the second pan to the oven and bake for a total of 15-20 minutes. In the last 5 minutes of baking, add the collard greens or kale to either pan and roast until tender and bright green.
  • To serve, divide vegetables between serving plates and garnish with avocado (optional) and season with lemon juice, tahini, hemp seeds, and another pinch of sea salt (optional). You could also garnish with any fresh herbs you have!
  • Best when fresh. Store leftovers covered in the refrigerator for 3-4 days. Reheat in a 350-degree F (176 C) oven or on the stovetop over medium heat until hot.

Notes

*Nutrition information is a rough estimate without optional avocado.
*For a salad version of this recipe, check out our 5-Minute Detox Salad!
*Prep time does not indicate total hands-on prep time, but also includes prep completed while other items are cooking.

Nutrition (1 of 2 servings)

Serving: 1 serving Calories: 519 Carbohydrates: 59.2 g Protein: 13.2 g Fat: 28.4 g Saturated Fat: 14.5 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 518 mg Fiber: 12.5 g Sugar: 13.7 g