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Roasted Veggie Bowls with Buckwheat Bites and Coconut Curry Dip

Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: 1 hour 15 minutes
Servings: 2 bowls
Course: Main Dish
Author: Heather Nicholds
Dive into this delicious bowl of nutrient-dense, plant-based goodness! Full of roasted veg, mini-veggie-burgers, and a coconut curry dipping sauce, you will be in heaven from the first bite to the last!

Ingredients

  • 2 cups squash, or sweet potato or potato, cubed
  • 2 cups mushrooms, quartered, or eggplant, cubed
  • 2 cups parsnips, or beets or carrots, chopped
  • 1 onion, chopped
  • 1 bell pepper, and/or zucchini, chopped
  • 1 cup Brussels sprouts, halved, or broccoli or cauliflower, chopped
  • 1 cup kale, or another winter green, chopped

Buckwheat Bites

  • 1/4 cup cooked beets
  • 1 cup cooked buckwheat, or millet or bulgar wheat
  • 2 Tbsp tahini
  • 1/4 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp cumin, roasted if possible
  • 1/2 tsp curry powder

Coconut Curry Dip

  • 2 Tbsp coconut milk, canned
  • 2 Tbsp non-dairy yogurt, unsweetened
  • 1 Tbsp curry paste, red or green
  • 1 tsp lime juice
  • 1 tsp fresh ginger, grated and juiced
  • 1 tsp maple syrup, or Bee-free honee or unrefined sugar, optional

Instructions

  • Preheat the oven to 350 F.
  • Cut up the root vegetables first, and put them on a baking sheet. Drizzle with olive oil and salt, toss to combine, and then put the tray in the oven.
  • Then, make the buckwheat bites. Pulse all of the ingredients in a food processor, then form into small balls and lay out on a baking sheet (or add them to the root veg sheet if there's room). Put them in the oven.
  • Then, cut up the rest of the vegetables, Drizzle with olive oil and salt, toss to combine, and put them on a baking sheet (probably the one with the buckwheat bites). Put this back in the oven.
  • Then, make the dip by whisking together the coconut milk, yogurt, curry paste, and lime juice. Squeeze the grated ginger, so the juice goes into the dip. Stir in the maple syrup or honee, if using. Adjust the thickness if you like, by adding more yogurt to thicken or more coconut milk to thin.
  • Once the veg are cooked to your liking (should be 30-45 minutes for the root veg, 25-35 minutes for the buckwheat bites, and 20-30 minutes for the others).

Nutrition

Calories: 528kcal | Carbohydrates: 92g | Protein: 18g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 317mg | Potassium: 2066mg | Fiber: 21g | Sugar: 24g | Vitamin A: 22750IU | Vitamin C: 384.5mg | Calcium: 250mg | Iron: 6.3mg