I shared on Instagram stories recently about a meal I’ve been super into that has a surprising amount of protein despite it being basically 100% vegetables.
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).
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:
& 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!
- 3-4 red or yellow baby potatoes (170 g), sliced into 1/4-inch rounds
- 1/2 large sweet potato (125 g), skin on, sliced into 1/4-inch rounds
- 2 large carrots (144 g), halved and sliced
- 1 medium beet (~85 g), sliced
- 4 radishes (16 g), halved
- 2 Tbsp avocado or melted coconut oil (30 ml), divided (if oil-free, sub water or vegetable broth)
- 1 tsp curry powder, divided
- 1/2 tsp sea salt, divided
- 1 cup cabbage (90 g), thinly sliced
- 1 red pepper (120 g), thinly sliced
- 1 cup broccolini (90 g), roughly chopped
- 2 cups chopped collard greens or kale (60 g) (organic when possible)
- 1 lemon (~3 Tbsp or 45 ml), juiced, divided
- 2 Tbsp tahini (30 g), divided
- 2 Tbsp hemp seeds (20 g), divided
- optional: 1/2 avocado, divided
- Preheat oven to 400 degrees F (204 C) and line two baking sheets with parchment paper.
- To one baking sheet, add the potatoes, sweet potatoes, carrots, beets, and radishes and drizzle with 1 Tbsp (15 ml) oil (or water), 1/2 tsp curry powder, and 1/4 tsp sea salt. Toss to combine. Bake for a total of 20-25 minutes or until golden brown and tender.
- To the second baking sheet, add the cabbage, bell pepper, and broccolini. Drizzle with remaining 1 Tbsp (15 ml) oil (or water), 1/2 tsp curry powder, and 1/4 tsp sea salt. Toss to combine.
- When the potatoes/carrots hit the 10-minute mark, add the second pan to the oven and bake for a total of 15-20 minutes. In the last 5 minutes of baking, add the collard greens or kale to either pan and roast until tender and bright green.
- To serve, divide vegetables between two serving plates and garnish with avocado (optional) and season with another pinch of sea salt (optional), lemon juice, 1 Tbsp (15 g) tahini, and 1 Tbsp (10 g) hemp seeds. You could also garnish with any fresh herbs you have!
- Best when fresh. Store leftovers covered in the refrigerator for 3-4 days. Reheat in a 350-degree F (176 C) oven or on the stovetop over medium heat until hot.