Roasted Vegetable Bowl With White Beans And Garlic Balsamic Dressing Food

ROASTED VEGGIE GRAIN BOWL

Steps:

• Preheat the oven to 425 degrees F.
• Toss the chickpeas with the curry powder, 1 teaspoon of the oil, 1/4 teaspoon salt and a few grinds of black pepper in a medium bowl. Place on one side of a baking sheet. Arrange the onions next to the chickpeas, then the sweet potatoes and lastly the mushrooms. Toss the onions, sweet potatoes and mushrooms with the remaining 3 teaspoons oil, 1/4 teaspoon salt and a generous amount of black pepper. Bake until the chickpeas are a bit crunchy and the sweet potatoes are softened and starting to turn brown in a few spots, 25 to 30 minutes.
• Meanwhile, whisk the yogurt, tahini and juice of half the lemon in a small bowl. Slice the remaining lemon into wedges.
• Divide the quinoa between two bowls. Arrange half the vegetables and avocado slices on top of the quinoa, leaving a space for the yogurt in the middle. Dollop the yogurt in the empty space and serve with the lemon wedges.

QUICK-ROASTED VEGGIE BOWL RECIPE BY TASTY

Steps:

• Preheat the oven to 375°F (190°C)
• Make the farro: In a medium pot, combine the farro and water, then bring to a boil over high heat. Reduce the heat to low, cover, and simmer for 20-25 minutes, until the water is absorbed and the farro is tender.
• Make the roasted veggies: Cut the potatoes in half. Arrange on half of a baking sheet and spread the carrots on the other half. Drizzle with olive oil, then season with the garlic powder, salt, and pepper. Toss until well coated.
• Bake for 10 minutes.
• Remove the baking sheet from the oven and add the broccoli. Drizzle with olive oil and season with salt, garlic powder, and pepper. Bake for another 15-20 minutes, until all of the veggies are fork tender.
• Make the marinated tofu: In a small bowl, combine the olive oil, thyme, oregano, garlic, salt, and pepper. Add the tofu and stir until well coated. Set aside for 10 minutes.
• Spread out the tofu on half of a baking sheet. Bake for 20 minutes, then remove from oven and flip.
• Make the roasted chickpeas: Add the chickpeas to the other side of the baking sheet with the tofu. Drizzle with olive oil and season with salt, paprika, and chili powder. Toss until well coated.
• Bake for another 15 minutes, until the chickpeas are crispy.
• Make the lemon tahini dressing: In a liquid measuring cup, combine the tahini, water, olive oil, lemon juice, and salt and whisk until well combined.
• To assemble the grain bowl, top the farro with the roasted veggies, tofu, and chickpeas. Drizzle with the tahini dressing.
• Enjoy!

BALSAMIC ROASTED VEGETABLES

Steps:

• Whisk vinegar and mustard in medium bowl. Gradually whisk in oil. Stir in garlic, thyme, and basil. Season to taste with salt and pepper. DO AHEAD: Dressing can be made 1 day ahead. Cover and chill.
• Preheat oven to 450°F. Toss onions and next 6 ingredients in large bowl; sprinkle with coarse salt and pepper. Add dressing; toss to coat. Divide between 2 large rimmed baking sheets. Roast until vegetables are tender and slightly brown around edges, about 35 minutes.

ROASTED VEGETABLE BOWL WITH WHITE BEANS AND GARLIC-BALSAMIC DRESSING

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Spread pine nuts on a sheet pan; roast until golden and fragrant, 2 to 3 minutes. Transfer to a plate to cool.
• Put potatoes and garlic on the sheet pan. Drizzle with 2 tablespoons oil and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Bake 20 minutes. Add zucchini and rosemary, toss, then continue roasting until vegetables are tender and browned, about 20 minutes. Let cool.
• Squeeze roasted garlic out of its skin into a small bowl, mashing it slightly with a fork. Add remaining 2 tablespoons oil, balsamic vinegar, and remaining 1/4 teaspoon each salt and pepper; whisk to combine.
• Toss roasted potatoes and zucchini in a large bowl with beans, arugula, tomatoes, and dressing. Serve in bowls sprinkled with toasted pine nuts.