Roasted Rainbow Buddha Bowl
Long Winter nights call for comforting and nourishing meals, right?
This buddha bowl is packed with wholesome, colourful roasted vegetables and served with a homemade vegan mint yoghurt dipping sauce (garlic free!)
Prepared using 2 oven trays and 1 saucepan
Roasting veggies for buddha bowls takes longer than ones that are simply steamed or boiled all in one pot (like some of my other recipes) BUT if you have the energy for roasting, then save this one for later
The good thing about this meal is that at the start, you prep everything, pop it in the oven (& onto the hob ready for later).
Then 10 mins before the end of the meal you turn on the heat for the veg on the hob.
I definitely recommend making more than you need so that you have leftovers for when you may have less energy in the days after. Quantities for veggies is not listed as it depends on the size of your trays and how many people you want to prep this meal for
INGREDIENTS Baking potatoes
Tin of sweetcorn / corn on the cob
Vegan Yoghurt (Alpro Greek style)
Finely chopped fresh mint
Juice from 1/4 lemon
TRAY 1 (1h)
Baking potatoes (cubed)
Sweet potatoes (cubed)
TRAY 2 (35 min)
Whole cherry tomatoes
Corn on the cob (or use a tin of sweetcorn)
1. Cut the vegetables and lay onto the trays with a drizzle of olive oil, salt and pepper
2. Put the trays into the oven at 180°C fan oven (tray 1 first and tray 2 after ~25 minutes).
3. When there is 10 minutes left on the timer, turn the heat on for the hob saucepan.
4. If you want it to look aesthetic you just pick the veg out with tongs when serving to separate. I use pre-cooked beetroot and sliced it direct into the serving bowl.
Vegan mint yoghurt sauce:
4 tbsp vegan yoghurt (Alpro Greek style)
1 tbsp finely chopped fresh mint
Juice from 1/4 lemon
1 pinch salt (or more to taste)
1/4 tsp sugar (or more to taste)
1 pinch pepper
METHOD: Mix all the ingredients in a bowl and use as a dipping sauce
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