Sometimes you crave something healthy and light, but salads just don’t do it for you. These cooked veggie bowls, Buddha bowls, nourish bowls, or whatever-you-want-to-call-it bowls, are the perfect way to fill your belly with nourishing ingredients, without feeling like you are on a diet. I used fingerling potatoes and carrots that I received in my Hungry Harvest box, roasted them up with some curry seasoning, and served it on a bed of lightly roasted kale and red cabbage. The dressing is a super easy lemon-tahini dressing, and of course for a nice crunch–pumpkin seeds! This recipe also makes a great side dish!
A Balanced Meal
This bowl has got it all.
Healthy carbs – Potatoes and Carrots
Micronutrients and Fiber – Kale and Red Cabbage
Healthy Fats – Tahini and Pumpkin Seeds
Protein – Kale (Yes, one cup of kale has 3 grams of protein!), tahini and pumkin seeds!
Listen to your body
While I love a good salad on occasion, not everyone can digest salads. Each person’s body constitution is different. I actually went to an Ayurvedic doctor in India a few years ago that told me that based on my body constitution, I should avoid raw foods. According to Ayurveda, the ancient vedic science focused on enhancing the quality of one’s life, each person has a distinct body constitution or “dosha,”based on physical, emotional and mental characteristics. The three main doshas are vata -“air,” pitta – “fire,” and kapha – “earth.” Each person may also have a combination of these three doshas present in their body. Ayurveda is intended to choose the right foods and lifestyle choices to balance these energies.
Whether you follow Ayurveda or not, listen to your body! If salads don’t agree with you, combine cooked foods into a colorful, flavorful diet.
Now that Ayurveda 101 is over, let’s move on to the recipe!
Curried Roasted Vegetable Bowl with Lemon-Tahini Dressing
Ingredients
- 1 lb fingerling potatoes sliced in half
- 2-3 carrots cut on the bias
- 1 bunch kale
- 1/4 red cabbage sliced
- 1 handful pumpkin seeds
- 1 tsp curry powder to taste
Lemon-Tahini Dressing
- 2 tbsp tahini paste
- 2 tbsp lemon juice
- 2 tbsp water
- 1/2 tsp garlic powder optional
- 1 tbsp olive oil
- 1/2 tsp salt to taste
Instructions
- Preheat the oven to 400°
- On a baking sheet, spread out the carrots and potatoes
- Season with curry powder, salt and a few drizzles of olive oil to coat
- Bake for 30 minutes
- In the last 5-7 minutes, add in the kale and cabbage to wilt, tossed in olive oil and a little salt. They should not be in there for too long or the kale will start to crisp. I add them in on the same sheet pan, but you can add them in a separate sheet pan if you wish.
Prepare the Lemon-Tahini Dressing
- In a food processor, add in the tahini paste, lemon juice, water, garlic powder, olive oil and salt
- Blend well, adding water if necessary for a smoother consistency
- Taste, and adjust seasoning as needed
Prepare the Bowl
- Once the veggies have cooled slightly, layer the kale, followed by the red cabbage. Add the potatoes and carrots on top.
- Top with the lemon tahini dressing and pumpkin seeds
