Curry Roasted Vegetable Bowls

Mmm, just thinking about Curry Roasted Vegetable Bowls gets my taste buds jumping for joy! This dish is a showstopper, featuring tender veggies bathed in a savory curry sauce and roasted to perfection. It’s the ultimate comfort food ��� bursting with flavor, hearty and wholesome. Whether you’re planning an ordinary weeknight dinner or a feast for a special occasion, this dish will have your guests licking their fingers and asking for more. What I love most about this dish is its versatility; it’s a full meal on its own but can also be served as a sumptuous side dish. Oh boy, you are in for a treat, friends!

Prep Time: 20 minutes

Cook Time: 40 minutes
Total Time: 1 hour
Servings: 4 persons
Yield: 4 bowls

Now that we have drooled enough over the sound of it, let’s dive right in to the nitty-gritty, shall we?

Ingredients & Equipment You’ll Need

• 2 cups of diced vegetables (carrots, potatoes, peppers…)
• 2 tbsp of curry powder
• 1 tsp of turmeric
• 1 tbsp of olive oil
• Salt to taste
• 1 cup of cooked quinoa

As for the equipment, we’ll need a roasting tray, a stirring spatula, and a medium saucepan.

The curry and the turmeric will give our dish it’s all-star flavor, so make sure you’ve stocked up with rich, quality stuff. Remember, you can change the vegetables according to your preference and what’s seasonal. The quinoa, on the other hand, adds nutrition and bulk to our bowls.

How To Make Curry Roasted Vegetable Bowls

1. Start by preheating your oven to 200��C. While that’s warming up, chop your veggies evenly and arrange them on your roasting tray, giving them enough room to roast and not steam.
2. Next, mix the curry powder, turmeric, olive oil, and salt in a bowl. Toss this mixture with the veggies until they’re evenly coated. Don’t scrimp on this step���it’s all about the flavor!
3. Roast your vegetables in the oven for 30-40 minutes, or until tender. While they���re roasting, cook your quinoa according to its package instructions. Place your cooked quinoa at the bottom of your bowls.
4. Once your vegetables are perfectly roasted, dish them out on top of the quinoa. And just like that, you’ve made tantalizing Curry Roasted Vegetable Bowls!

Tips For The Best Results

• Choose seasonal vegetables for a fresher, sweeter taste.
• Don’t rush the roasting process. The veggies will take on a lovely caramelization that amplifies the flavor.

Storage Tips

• This dish keeps well in the fridge. Store in an airtight container for up to 3 days.
• Make sure to reheat before serving.

Frequently Asked Questions

Q: Can I use other grains other than quinoa?

A: Absolutely! Feel free to swap it with rice, couscous, or even pasta.

Q: Can I skip the roasting part?

A: You could steam the veggies instead, but roasting really helps to bring out the flavors.

Q: Can I make it without curry?

A: Curry is the main flavour agent in this dish, without it, the taste might be bland.

Q: Can I cook this ahead of time?

A: Yes, just follow the storage tips provided.

Q: How spicy is this dish?

A: It’s mildly spicy but feel free to adjust the curry to your liking.

Nutritional Facts of Curry Roasted Vegetable Bowls

Each bowl of Curry Roasted Vegetable Bowls contains approximately 370 calories, 10g fat, 20g protein, and is high in fiber and vitamins.

And that’s a wrap, folks! Without a shadow of a doubt, Curry Roasted Vegetable Bowls are a gamechanger that hits the right spot. Serve hot, sit back, enter food-fantasy land, and let your taste buds do the happy dance. Enjoy!