I asked for votes on Instagram, as to what we would make together this week – roasted veggie bowls with dipping sauce, or veggie burgers. It was pretty much a tie, so I went with meal plan member Holly’s suggestion of doing them both in one bowl!
It wound up pretty darn delicious, if I do say so myself… roasted veggie bowls + veggie burger bites are a winner! Though it’s the dipping sauce that really takes it over the top.
I also tried to leave in more of the video bits where I’m chopping or just generally talking to myself, as I had a request for more realism in my videos. Let me know what you think – it’s a balance of keeping it real vs. not getting boring!
Roasted Veggie Bowls with Buckwheat Bites and Coconut Curry Dip
Dive into this delicious bowl of nutrient-dense, plant-based goodness! Full of roasted veg, mini-veggie-burgers, and a coconut curry dipping sauce, you will be in heaven from the first bite to the last!
Servings: 2 servings
Ingredients
- 2 cups squash or sweet potato or potato, cubed
- 2 cups mushrooms quartered, or eggplant, cubed
- 2 cups parsnips or beets or carrots, chopped
- 1 onion chopped
- 1 cup bell pepper and/or zucchini, chopped
- 1 cup Brussels sprouts halved, or broccoli or cauliflower, chopped
- 1 cup kale or another winter green, chopped
Buckwheat Bites
- 1/4 cup cooked beets
- 1 cup cooked buckwheat or millet or bulgar wheat
- 2 Tbsp tahini
- 1/4 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp cumin roasted if possible
- 1/2 tsp curry powder
Coconut Curry Dip
- 2 Tbsp coconut milk canned
- 2 Tbsp non-dairy yogurt unsweetened
- 1 Tbsp curry paste red or green
- 1 tsp lime juice
- 1 tsp fresh ginger grated and juiced
- 1 tsp Bee-free honee or maple syrup or unrefined sugar, optional
Instructions
- Preheat the oven to 350 F.
- Cut up the root vegetables first, and put them on a baking sheet. Drizzle with olive oil and salt, toss to combine, and then put the tray in the oven.
- Then, make the buckwheat bites. Pulse all of the ingredients in a food processor, then form into small balls and lay out on a baking sheet (or add them to the root veg sheet if there's room). Put them in the oven.
- Then, cut up the rest of the vegetables, Drizzle with olive oil and salt, toss to combine, and put them on a baking sheet (probably the one with the buckwheat bites). Put this back in the oven.
- Then, make the dip by whisking together the coconut milk, yogurt, curry paste, and lime juice. Squeeze the grated ginger, so the juice goes into the dip. Stir in the honee, if using. Adjust the thickness if you like, by adding more yogurt to thicken or more coconut milk to thin.
- Once the veg are cooked to your liking (should be 30-45 minutes for the root veg, 25-35 minutes for the buckwheat bites, and 20-30 minutes for the others).
Video
Tried this recipe?Tag me @HeatherNicholds so I can see!
0 Comments
![Lemon-Thyme Roasted Brussels Sprouts [Vegan Holiday Recipe]](https://i0.wp.com/www.veganook.com/wp-content/uploads/lemon-thyme-roasted-sprouts.jpg?resize=560%2C373&ssl=1)
