Try this easy roasted rainbow veggie bowl recipe.
Roasted Rainbow Veggie Bowl with Sunflower Seed Dressing
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings2
Ingredients
Veggie Bowl
- 6 cups cauliflower chopped
- 1 sweet potato diced in 1 cm cubes
- 1 pint grape tomatoes or cherry tomatoes sliced in half
- 6 cups broccoli chopped
- 1 avocado(s) sliced in half, pitted and skin removed
Turmeric Cauliflower Spices
- 2 tsp. avocado oil or olive oil
- 1 tsp. turmeric
- 1/2 tsp. black pepper
- 1/2 tsp. cumin powder
- 1/4 tsp. garlic powder
- 1/4 tsp. cayenne powder
- 1/4 tsp. unrefined salt (real, pink, or Celtic salt)
Sweet Potato Spices
- 1/4 tsp. turmeric
- 1 tsp. avocado oil or olive oil
- 1/4 tsp. garlic powder
- 1/4 tsp. cayenne powder optional
- 1/4 tsp. paprika
- 1/4 tsp. unrefined salt (real, pink, or Celtic salt)
- 1/4 tsp. black pepper
Tomato Spices
- 1/4 tsp. garlic powder
- 1/4 tsp. dried thyme
- 1/8 tsp. unrefined salt (real, pink, or Celtic salt)
Broccoli Spices
- 2 tsp. avocado oil or olive oil
- 1/2 tsp. garlic powder
- 1/8 tsp. unrefined salt (real, pink, or Celtic salt)
Dressing
- 4 Tbsp. sunflower seed butter
- 2 Tbsp. water
- 2 Tbsp. fresh lemon juice
- unrefined salt (real, pink, or Celtic salt) to taste
- black pepper to taste
Beans
- 2 cups navy beans
- 1 tsp. avocado oil or olive oil
- 1 clove garlic chopped
- 1/8 tsp. unrefined salt (real, pink, or Celtic salt)
Instructions
- Preheat oven to 400F.
- Line 2 baking sheets with non-toxic parchment paper. Lay out veggies separate but next to each other on the pans: Sheet 1: sweet potato, cauliflower Sheet 2: tomatoes, broccoli
- Drizzle each veggie section with the suggested oil and spices outlined in the ingredient list. Toss each section to mix well, being careful to keep them separate.
- Bake for 30-35 minutes, or until all veggies reach desired doneness. (If the sweet potato or cauliflower are cut large, they will require more time, so be sure to chop those small).
- Meanwhile combine all dressing ingredients in bowl and mix well with fork until creamy.
- About 5 minutes before veggies are done roasting, heat a pan on stovetop over medium heat, add 1 teaspoon oil and once hot, garlic and beans. Saute for 3-5 minutes, and top with pinch of salt if desired.
- To assemble bowls, add half of each type of veggie and beans to two bowls, top with half avocado and half dressing. Serve or cover and refrigerate one bowl for later.
Did you make this recipe?
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