Best 2 Roasted Vegetable Bowl With White Beans And Garlic Balsamic Dressing Recipes
Indulge in a delightful culinary journey with our roasted vegetable bowl, a vibrant symphony of flavors and textures. This wholesome dish features a medley of roasted vegetables, tender white beans, and a tantalizing garlic balsamic dressing. Each component is carefully selected to create a harmonious balance, ensuring every bite is a satisfying experience. Discover the art of roasting vegetables to perfection, transforming ordinary ingredients into caramelized and flavorful gems. Learn the secrets of cooking white beans until they are creamy and delectable, adding a hearty and protein-rich element to the bowl. Finally, immerse yourself in the creation of a zesty garlic balsamic dressing, a tangy and aromatic condiment that elevates the entire dish.
Check out the recipes below so you can choose the best recipe for yourself!
ROASTED VEGGIE GRAIN BOWL
Healthy vegetables and spiced chickpeas get roasted on the same baking sheet, making dinner a breeze to put together and clean up. Quinoa and avocado round out this nutritional meal.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 2 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 425 degrees F.
- Toss the chickpeas with the curry powder, 1 teaspoon of the oil, 1/4 teaspoon salt and a few grinds of black pepper in a medium bowl. Place on one side of a baking sheet. Arrange the onions next to the chickpeas, then the sweet potatoes and lastly the mushrooms. Toss the onions, sweet potatoes and mushrooms with the remaining 3 teaspoons oil, 1/4 teaspoon salt and a generous amount of black pepper. Bake until the chickpeas are a bit crunchy and the sweet potatoes are softened and starting to turn brown in a few spots, 25 to 30 minutes.
- Meanwhile, whisk the yogurt, tahini and juice of half the lemon in a small bowl. Slice the remaining lemon into wedges.
- Divide the quinoa between two bowls. Arrange half the vegetables and avocado slices on top of the quinoa, leaving a space for the yogurt in the middle. Dollop the yogurt in the empty space and serve with the lemon wedges.
QUICK-ROASTED VEGGIE BOWL RECIPE BY TASTY
Here's what you need: farro, water, Private Selection Petite Medley Potatoes, carrot, olive oil, garlic powder, kosher salt, pepper, broccoli floret, olive oil, dried thyme, dried oregano, garlic, kosher salt, pepper, extra firm tofu, canned chickpea, olive oil, kosher salt, paprika, chili powder, tahini, water, olive oil, lemon juice, kosher salt
Provided by Rachel Gaewski
Categories Dinner
Yield 4 servings
Number Of Ingredients 26
Steps:
- Preheat the oven to 375°F (190°C)
- Make the farro: In a medium pot, combine the farro and water, then bring to a boil over high heat. Reduce the heat to low, cover, and simmer for 20-25 minutes, until the water is absorbed and the farro is tender.
- Make the roasted veggies: Cut the potatoes in half. Arrange on half of a baking sheet and spread the carrots on the other half. Drizzle with olive oil, then season with the garlic powder, salt, and pepper. Toss until well coated.
- Bake for 10 minutes.
- Remove the baking sheet from the oven and add the broccoli. Drizzle with olive oil and season with salt, garlic powder, and pepper. Bake for another 15-20 minutes, until all of the veggies are fork tender.
- Make the marinated tofu: In a small bowl, combine the olive oil, thyme, oregano, garlic, salt, and pepper. Add the tofu and stir until well coated. Set aside for 10 minutes.
- Spread out the tofu on half of a baking sheet. Bake for 20 minutes, then remove from oven and flip.
- Make the roasted chickpeas: Add the chickpeas to the other side of the baking sheet with the tofu. Drizzle with olive oil and season with salt, paprika, and chili powder. Toss until well coated.
- Bake for another 15 minutes, until the chickpeas are crispy.
- Make the lemon tahini dressing: In a liquid measuring cup, combine the tahini, water, olive oil, lemon juice, and salt and whisk until well combined.
- To assemble the grain bowl, top the farro with the roasted veggies, tofu, and chickpeas. Drizzle with the tahini dressing.
- Enjoy!
Nutrition Facts : Calories 658 calories, Carbohydrate 72 grams, Fat 37 grams, Fiber 13 grams, Protein 17 grams, Sugar 4 grams
Tips:
- Choose firm vegetables: When roasting vegetables, it's important to choose firm vegetables that will hold their shape. Avoid vegetables that are too soft or delicate, as they will become mushy when roasted.
- Cut vegetables evenly: Cutting vegetables evenly will help them cook evenly. Aim for pieces that are about the same size and shape.
- Toss vegetables with oil and seasonings: Before roasting, toss the vegetables with olive oil, salt, and pepper. This will help them brown and caramelize in the oven.
- Roast vegetables at a high temperature: Roasting vegetables at a high temperature will help them caramelize and develop a crispy exterior. Aim for a temperature of 425°F (220°C).
- Don't overcrowd the pan: When roasting vegetables, it's important to not overcrowd the pan. This will prevent them from cooking evenly. Spread the vegetables out in a single layer on the baking sheet.
- Roast vegetables until tender: The roasting time will vary depending on the type of vegetables you are using. In general, vegetables should be roasted for 15-20 minutes, or until they are tender and slightly browned.
Conclusion:
This roasted vegetable bowl with white beans and garlic balsamic dressing is a delicious and healthy meal that is perfect for a weeknight dinner. The roasted vegetables are flavorful and caramelized, and the white beans add a boost of protein and fiber. The garlic balsamic dressing is tangy and flavorful, and it ties the whole dish together. If you are looking for a healthy and satisfying meal, this roasted vegetable bowl is a great option.
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