Name: Rainbow Veggie Bowls
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: N/A
Ingredients: 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 (30 ml) vegetable oil or melted coconut oil (divided // if oil-free, sub water or vegetable broth); 1 tsp (5 ml) curry powder (divided); 1/2 tsp (3 ml) sea salt (divided); 1 cup (240 ml) cabbage (thinly sliced); 1 medium red pepper (thinly sliced); 1 cup (240 ml) broccolini (roughly chopped); 2 cups (480 ml) chopped collard greens or kale (organic when possible); 1 medium lemon (juiced // ~3 Tbsp or 45 ml as original recipe is written // divided); 2 Tbsp (30 ml) tahini (divided); 2 Tbsp (30 ml) hemp seeds (divided); 1/2 medium avocado (divided // optional)

Description

Discover how to create vibrant and nutritious Rainbow Veggie Bowls with our step-by-step recipe. These colorful bowls are packed with flavor and wholesome ingredients. Start cooking today!

Ingredients

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 (30 ml) vegetable oil or melted coconut oil (divided // if oil-free, sub water or vegetable broth)
1 tsp (5 ml) curry powder (divided)
1/2 tsp (3 ml) sea salt (divided)
1 cup (240 ml) cabbage (thinly sliced)
1 medium red pepper (thinly sliced)
1 cup (240 ml) broccolini (roughly chopped)
2 cups (480 ml) chopped collard greens or kale (organic when possible)
1 medium lemon (juiced // ~3 Tbsp or 45 ml as original recipe is written // divided)
2 Tbsp (30 ml) tahini (divided)
2 Tbsp (30 ml) hemp seeds (divided)
1/2 medium avocado (divided // optional)

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Instructions

Start by setting your oven to 400°F (204°C) and lining two baking trays with parchment paper. If you’re making a larger batch, prepare additional trays.
Place the sliced potatoes, sweet potatoes, carrots, beets, and radishes on one of the trays. Sprinkle with half of the oil (or substitute with water), curry powder, and sea salt. Mix everything well to ensure even coating. Cook in the oven for 20-25 minutes until they become golden and soft.
On the second tray, arrange the cabbage, red pepper, and broccolini. Drizzle over the remaining oil (or water), curry powder, and sea salt. Toss thoroughly to coat.
When the root vegetables have been in the oven for 10 minutes, put the second tray in the oven. Cook for 15-20 minutes total. During the last 5 minutes, add the collard greens or kale to any tray, allowing them to become tender and vibrant green.
Once ready, place the vegetables on serving dishes. Add the avocado if desired and enhance the flavors with lemon juice, tahini, hemp seeds, and a pinch of sea salt, if you like. Fresh herbs can also be used as a garnish.
These bowls are best enjoyed immediately. Store any remaining portions covered in the fridge for up to 3-4 days. To reheat, use an oven set at 350°F (176°C) or warm them on the stovetop over medium heat.

Notes

Enhance roasted veggies with nutritional yeast or smoked paprika before cooking.
Mix tahini with water or lemon juice for a creamier drizzle.
Customize with favorite veggies or add chickpeas/tofu for a filling meal.