Roasted Curried Veggie Bowl with Jalapeño Herbed Tahini

Veggie lover or not, this roasted curried vegetable bowl is an explosion of restaurant-quality flavor for everyone to enjoy! Cauliflower, sweet potatoes, bell peppers and chickpeas are roasted in curry powder and then combined with turmeric rice (or your choice of grain), marinated onions and an addictively sweet and tangy jalapeño tahini sauce.

Anyone who says veggie bowls are boring has clearly never tried this dish! This curry roasted veggie bowl even has my kids requesting seconds. Crazy, right?!

I love this meal because it is easy for busy weeknights. Simply lay fresh veggies out on a sheet pan, add a can of chickpeas and toss with olive oil, curry powder and salt. Pop it in the oven and the main component is essentially done!

While the veggies roast, I'll prepare the rice, quick-pickled onions and tahini sauce, all of which can be completed before the oven timer goes off. Once ready, simply toss everything together and serve!

Why You'll Love this Roasted Curried Vegetable Bowl

• Bursting with flavor
• Easy - roast all your favorite veggies on one rimmed baking sheet
• Healthy and nutritious - features fresh vegetables, whole grains and plant-based protein
• Satisfying for the whole family
• Ideal for meal prep
• Naturally vegan and gluten-free

What Each Component Contributes to this Dish

Curry roasted veggies and chickpeas: This is the heart of the meal! The cauliflower florets crisp up and absorb the flavor of the curry spices. The roasted sweet potatoes add a healthy comfort food, the red bell peppers give the dish a subtle sweetness and the roasted chickpeas provide a delicious crunch.

Turmeric rice: Also known as yellow rice, this is essentially just white rice cooked with a pinch of turmeric. The result is a beautiful, vibrant yellow color. Alternatively, you can swap it out for brown rice or any other kind of grain, such as quinoa.

Marinated red onions: This is a current obsession of mine! The finely sliced raw onions are marinated in a little olive oil, white distilled vinegar and a sweet date syrup that you just have to try.

Jalapeño herbed tahini sauce: Do not skip the sauce! This herbaceous and tangy sauce complements the curry flavor perfectly.

Ingredients

This recipe uses whole, simple ingredients for each component. See the recipe card at the bottom of the post for quantities.

Curry Roasted Veggies and Chickpeas

• Cauliflower - core and leaves removed, cut into small florets
• Sweet potato - peeled and diced into bite-sized pieces
• Red pepper - stem and seed removed, diced
• Chickpeas (garbanzo beans) - drained and rinsed
• Olive oil
• Salt
• Curry powder

Turmeric Rice (Yellow Rice)

• Rice
• Water
• Salt
• Turmeric

Marinated Red Onions (Optional)

• Red onion - finely sliced
• Olive oil
• White distilled vinegar
• Date syrup
• Fine salt

Jalapeño Herbed Tahini Sauce

• Fresh garlic cloves
• Jalapeño - seeds and stem removed
• Cilantro 
• Flat-leaf parsley
• Tahini
• Salt
• Lime juice
• Maple syrup
• Cold water - to thin the sauce as needed

How to Make this Roasted Curried Vegetable Bowl

1. Preheat oven to 425 degrees F.

2. Roast the vegetables and chickpeas. Place the vegetables and chickpeas on a large baking sheet and toss with olive oil, salt and curry powder. Roast for 30 minutes (gently tossing after 20 minutes) until the sweet potato is fork tender and everything is golden brown.

3. Prepare the turmeric rice. Rinse the rice until the water runs clear. Drain and add to a pot with water, salt and turmeric. Bring to a boil, then simmer covered on the lowest burner setting for 20 minutes. Keep covered and turn off the burner, allowing it to sit covered for 20 minutes. Fluff with a fork when serving.

4. Marinate the red onions (optional). Toss the sliced red onions with olive oil, white distilled vinegar, date syrup and salt. Allow it to sit for 10 minutes, tossing halfway.

5. Prepare the jalapeño herbed tahini sauce. Add all sauce ingredients to a blender and blend until incorporated. Add water to thin out as needed and blend until it reaches your desired consistency.

6. Serve immediately. Add the turmeric rice, roasted vegetables and marinated onions to a large bowl, then top with the herbed tahini sauce.

Recipe Tips

For crispier chickpeas, roast them separately (highly recommended!). This variation creates another step but is perfect for those with a second oven or who have more time. Toss the chickpeas in olive oil and place them in a cast iron skillet in a single layer. Roast at 375 degrees F for 35 minutes and then toss with salt, sugar and curry powder (see recipe card below).

Add or substitute veggies! This recipe does not require the exact ingredients when it comes to vegetables. Other veggie options include butternut squash, potatoes and large carrots. If using quicker-cooking veggies such as broccoli, red cabbage or green beans, I recommend cooking these separate from the others so they don't burn.

Adjust the curry powder to make it more kid-friendly. My kids don't seem to mind curry given its inherent sweetness, but it does have a little bit of spice. Feel free to cut back a little on the curry powder as needed.

Storing and Reheating

Store leftovers in an airtight container in the refrigerator for up to 5 days. If possible, store the sauce separately.

I prefer reheating this veggie bowl in the oven to help re-crisp the chickpeas, but the microwave works fine as well. Top it with leftover sauce after reheating to add more refreshing flavor and vibrant color.

What Makes this Dish so Nutritious?

Each component of this delicious recipe offers its own nutritional benefits. Put them all together and you've got quite the plant-powered meal!

Roasted veggies are obviously loaded with nutrients. Between the cauliflower, sweet potatoes and red bell peppers, these veggies offer tons of dietary fiber, folic acid, potassium, vitamin A and vitamin C.

Curry is a staple in Indian cooking that adds so much flavor with very minimal effort. The spice blend contains anti-inflammatory spices such as turmeric, cinnamon, cardamom and cayenne.

Chickpeas are a nutrient powerhouse! They are an excellent source of plant-based protein, dietary fiber and B vitamins in addition to many other important minerals.

Rice is a low-calorie whole grain that offers carbohydrates. Swapping out the rice for quinoa will add more of a nutritional boost.

Red onions (in the marinated onions) are a good source of vitamin C, vitamin B6 and manganese. They have also contain smaller amounts of other important nutrients such as calcium, iron, folate and magnesium.

Tahini, the base of the sauce, is a great source of fiber, healthy fats, iron, calcium and plant-based protein!

More Vegan Vegetable Bowls

• Roasted Vegetable Pesto Quinoa Bowls
• Mediterranean Quinoa Bowls
• Crispy Quinoa Falafel Bowls
• Vegan Taco Bowls with Creamy Cilantro Lime Sauce
• Easy Vegan Greek Sheetpan Dinner
• One-Pan Veggie Shawarma Bowls