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"Part of the secret of success in life is to eat what you like and let the food fight it out inside."--Mark Twain

Roasted Rainbow Veggie Bowl Recipe

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This recipe for Roasted Rainbow Veggie Bowl is from Hayden Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Veggie Bowl:
6 cups cauliflower chopped
1 sweet potato diced in 1 cm cubes
1 pint grape or cherry tomatoes sliced in half
6 cups broccoli chopped
2 cups navy beans
1 avocado sliced in half, pitted and skin removed

Tumeric 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
1/4 tsp. Himalayan sea salt

Sweet Potato Spices:
1/4 tsp. turmeric
1 tsp. avocado oil or olive oil
1/4 tsp. garlic powder
1/4 tsp. cayenne optional
1/4 tsp. paprika
1/4 tsp. pink salt
1/4 tsp. black pepper



Tomato Spices:
1/4 tsp. garlic powder
1/4 tsp. thyme
1/8 tsp. pink salt

Broccoli Spices:
2 tsp. avocado oil or olive oil
1/2 tsp. garlic powder
1/8 tsp. pink salt

Dressing:
4 Tbsp. sunflower seed butter or tahini
2 Tbsp. water
2 Tbsp. lemon juice
pink salt to taste
black pepper to taste

Beans:
1 tsp. avocado oil or olive oil
1 garlic clove chopped
1/8 tsp. pink salt
Directions:
Directions:
Preheat oven to 400F.

Line 2 baking sheets with non-toxic parchment paper. Layout 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.
Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
45 minutes
Personal Notes:
Personal Notes:
When I was doing my elimination diet and thought there was no joy left in a life absent of gluten, dairy, soy, and corn, this was the recipe that made me believe vegetables could be a satisfying and absolutely delicious main entree.

HINT: When I want to speed-up and simplify the process, I season the broccoli, cauliflower, and sweet potatoes with the cauliflower seasoning recipe above, doubled. I bet you could try your own blend of seasonings for a fun culinary adventure.

 

 

 

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