Good Bowls - Vegetable Curry Bowl - Video Recipe Series
At Good Bowls, we share all of our recipes. The Vegetable Curry Bowl is based on the Mediterranean Diet and is packed with healthy oils and fresh roasted vegetables, all with an Asian flair of savory curry sauce. It is also vegetarian and gluten-free, so one of our most popular recipes.
Give this dish a try. It’s a delicious, healthy meal that will feed your whole family.
The Vegetable Curry Bowl - A healthy recipe packed with seasoned roasted vegetables, based on the Mediterranean Diet with an Asian panache.
Preparation:
1. Put brown rice on to cook.
2. Cut sweet potato, cauliflower, zucchini, white onion, and pepper; add into a mixing bowl.
3. Add minced garlic, lime juice, olive oil, .5 tsp of salt, and pepper. Mix.
4. Place onto a flat cookie sheet and spread evenly.
5. Place in oven and bake at 425º for 15 minutes – stir halfway through.
6. In a medium saucepan, add curry powder, paprika, cumin and coconut milk.
7. Stir with a whisk while bringing to a low simmer.
8. Slowly stir in a cornstarch slurry and simmer until thick.
9. Place roasted vegetables into a large mixing bowl.
10. Add green peas and chick peas and stir.
11. Place cooked brown rice at the bottom of a serving bowl and add vegetable mixture on top.
12. Pour curry sauce evenly over the vegetables and serve.
Ingredients - Serves 4
Olive Oil – ½ cup
Lime Juice – 1 tbsp
Corn Starch 1.5 tsp
Coconut Milk – ½ cup
Salt divided – 1.25 tsp
Black Pepper – ½ tsp
Paprika – ½ tsp
Curry Powder – 1 tbsp
Cumin – ½ tsp
Garlic – 2 cloves minced
Jalapeño – ½ minced
Peas – ½ cup (fresh or frozen)
White Onion – 1.5 cups diced
Sweet Potato – 2 cups half-inch cubes
Cauliflower – 2 cups half-inch cubes
Zucchini – 2.5 cups half-inch cubes
Red or Green Pepper – 1 pepper
Chick Peas - ¾ cup
Brown Rice – ¾ cup uncooked