Yeah, vegetables are cool like that, bro. Let me show you how! This 30-minute vegetable bowl is inspired by farmers market produce and the beautiful CSA we’ve been getting this year! I’ve found myself in an abundance of vegetables and loving it – but not always knowing what to do with them. My easy solution? Roasting. Roasting vegetables makes them easier to digest, enhances their flavor, and takes them to whole new level of delicious. So we start with carrots, beets, radish, potatoes, and sweet potatoes all tossed in sea salt, oil (or water), and curry powder. Once the root vegetables are 10 minutes in, throw in some cabbage, bell pepper, broccolini, and, last but not least, some greens! And just like that, you have a meal. So where does the protein come from? Plants! Vegetables have plenty of protein (and other healthy stuff like fiber, vitamins, and minerals). For instance, did you know 1 potato has 4.3 grams protein,1 cup kale has nearly 3 grams protein, and1 cup broccoli has 2.6 grams protein?And fun fact: 1 head cauliflower has 11 grams protein! Kinda cool, right? Throw on some hemp seeds and tahini and your meal boasts 13.2 grams protein! Don’t get me wrong – it’s not all about protein. There are many studies that suggest average protein consumption is usually too high. But people often wonder where plant-based eaters get their protein. And I personally love knowing I’m getting plenty just from simple plant sources. I hope you all LOVE this bowl! It’s: WholesomeSatisfyingColorfulFlavorfulHealthyVersatile& SO delicious This would make the perfect healthy plant-based breakfast, lunch, or dinner! I’ve been loving mine as a late morning brunch alongside a little Golden Milk or lemon water. If you aren’t into tahini, try my Easy 10-Minute Chimichurri Sauce or Garlic Dill Sauce! And if you’re into simple, wholesome meals, be sure to check out our Baked Sweet Potatoes 2 Ways, Roasted Vegetable Salad with Chimichurri, Roasted Sweet Potato & Avocado Green Salad, Raw-Maine Taco Boats, and Grain-Free Tabbouleh Salad (add some crispy baked chickpeas for a meal!). If you try this recipe, please let us know! Leave a comment, rate it (it’s super helpful for us and other readers), and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!
