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Curried Roasted Vegetable Bowl with Lemon-Tahini Dressing

Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes

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

Notes

Feel free to sprinkle some cayenne pepper on top at the end for extra heat!
You can serve with some avocado or cooked quinoa for a more filling meal