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!
Course Main Course
Keyword roasted veggie bowl
Prep Time 30minutes
Cook Time 45minutes
Total Time 1hour15minutes
Author Heather Nicholds, C.H.N.
2cupssquashor sweet potato or potato, cubed
2cupsmushroomsquartered, or eggplant, cubed
2cupsparsnipsor beets or carrots, chopped
1cupbell pepperand/or zucchini, chopped
1cupBrussels sproutshalved, or broccoli or cauliflower, chopped
1cupkaleor another winter green, chopped
1cupcooked buckwheator millet or bulgar wheat
1/2tspcuminroasted if possible
Coconut Curry Dip
1Tbspcurry pastered or green
1tspfresh gingergrated and juiced
1tspBee-free honeeor maple syrup or unrefined sugar, optional
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).
Roasted Veggie Bowls with Buckwheat Bites and Coconut Curry Dip https://www.veganook.com/recipes/roasted-veg-bowls/ January 10, 2020