This Roasted Veggie Bowl is the perfect healthy, balanced, and flavor-packed meal for any day of the week! π₯¦π₯β¨ Loaded with crispy roasted vegetables, protein-rich chickpeas, and a delicious creamy dressing, this bowl is great for meal prep, quick lunches, or a nourishing dinner. In this video, Iβll show you step-by-step how to make this easy, plant-based meal in just 30 minutes! Whether you're looking for a healthy weeknight meal or a grab-and-go lunch, this veggie bowl is packed with nutrients and flavor! #RoastedVeggieBowl #VeganMealPrep #EasyVeganDinner #PlantBasedBowl #HealthyVeganRecipes #SheetPanMeals #OnePanMeals #VeganBuddhaBowl #QuickPlantBasedMeals #NourishingBowl
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Ingredients 400 g chickpeas (drained and rinsed) 1 pc small head cauliflower (broken into florets) 600 g potatoes cut into wedges (or smaller for faster cooking) 3 tbsp extra virgin olive oil (optional) Seasoning for Roasting: 2 tbsp paprika 1 tsp garlic powder 1 tsp cumin 1/2 tsp smoked paprika (optional) 1/4 tsp chili powder (optional) Salt & pepper (to taste) Tahini Herb Dressing: 120 g tahini 120 g vegan yogurt 1 tbsp pickle juice 1 tbsp chili sauce (like sriracha) 3 tbsp water (or more, to thin) Seasoning for Dressing: 1 tsp paprika 1/4 tsp onion powder 1/4 tsp garlic powder 1/2 tsp cumin 1/4 tsp dried oregano Salt & pepper (to taste) Instructions 1. Preheat the oven to 200Β°C (400Β°F) and line a baking sheet with parchment paper. 2. Add the chickpeas, potatoes, and cauliflower to the pan. Toss with olive oil and all the roasting seasonings until evenly coated. 3. Roast for 45-60 minutes, tossing halfway through, until the potatoes are tender and the cauliflower is crispy. 4. While the vegetables roast, prepare the dressing: Mix all the dressing ingredients in a bowl, adding water 1 tablespoon at a time until it reaches your desired consistency. 5. To serve, pour the dressing onto a plate, then top with the roasted vegetables. 6. Garnish with chopped parsley and a drizzle of chili oil. 7. Enjoy immediately or store separately in the fridge for up to 4 days. Nutrition Calories: 573kcal Carbohydrates: 65g Protein: 18g Fat: 30g Saturated Fat: 4g Polyunsaturated Fat: 10g Monounsaturated Fat: 14g Sodium: 140mg Potassium: 1202mg Fiber: 14g Sugar: 7g Vitamin A: 2218IU Vitamin C: 33mg Calcium: 131mg Iron: 7mg Source : drvegan blog
I've stopped eating non veg for a while and I'm enjoying the positivity with fresh foods, Veggies and fruits β€
Full detailed recipe on my blog: drveganblog dot com
π€ when I'm having a bad day, I hop onto this page and watch videos just for the oil parts. It makes me so happy βΊοΈβΊοΈ
Tried this and it was a absolute hit! Everyone loved it in my family :)
Daily my Indian mom make food like that ....vegetables are super delicious π
Mouthwatering!! Your videos make me get cravings but for the good stuff!!
Oh man! That sauce!!!!!! This is the bombπ£π₯
Not me thinking those were apples and the spice was cinnamon at first π
Thank you once again Dr Odija channel for this information. Since following you (for some years now), my kidney stage results has decrease from stage 3 to stage 1!!. You saved me from dialysis. Thank you and please keep the videos coming!! God Bless!!.
Wow, looks delicious. Gosh i love food, watching people cook food and cooking food myself. It definitely helps to relax and calm me
That sauce looks amazing. Could you say which spices you used to season the veggies and sauce? (Edit: btw Iβve made this multiple times and itβs amazing. The chili flakes can leave a strange taste depending what brand you use to be careful who you serves that specific ingredient with.)
I'm not a big fan of vegan diet but your dishes I could eat everyday.
I've made this a few times, and it's spectacular. Thank you for your content.
I have been binge watching these shorts and i am amazed at how talented you are. I moved from India to Germany and i feel lack of variety in German food. After following your recipes i feel You have taken it to another level. I love food and cooking and thank you from the bottom of my heart π Keep going ππ»β¨
Everything you make looks incredible
I'd eat a fresh green salad on the side of this. Yum! π
Found what Iβm making for my βguiltyβ weekend snack. Thanks!
Π― Π±Π°Π»Π΄Π΅Ρ Ρ Π΅Π³ΠΎ ΡΠ΅ΡΠ΅ΠΏΡΠΎΠ²...ΠΊΠ°ΠΊ Π²ΡΠ΅ Π²ΠΊΡΡΠ½ΠΎ Π²ΡΠ³Π»ΡΠ΄ΠΈΡ.
Ingredients 400 g chickpeas (drained and rinsed) 1 pc small head cauliflower (broken into florets) 600 g potatoes cut into wedges (or smaller for faster cooking) 3 tbsp extra virgin olive oil (optional) Seasoning for Roasting: 2 tbsp paprika 1 tsp garlic powder 1 tsp cumin 1/2 tsp smoked paprika (optional) 1/4 tsp chili powder (optional) Salt & pepper (to taste) Tahini Herb Dressing: 120 g tahini 120 g vegan yogurt 1 tbsp pickle juice 1 tbsp chili sauce (like sriracha) 3 tbsp water (or more, to thin) Seasoning for Dressing: 1 tsp paprika 1/4 tsp onion powder 1/4 tsp garlic powder 1/2 tsp cumin 1/4 tsp dried oregano Salt & pepper (to taste)