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Tandoori Roasted Vegetables

Tandoori Roasted Vegetables
  • Basmati Rice
  • Carrot(s)
  • Cauliflower
  • Vegano Crispy Chickpeas
  • Vegano Mango Chutney
  • Vegano Coconut Curry Sauce
20 mins
Contains Allergen:
  • - None

A vibrant tandoori kick punches up your usual vegetable medley in a recipe that’s not only healthy but delicious.

1
Step 1: Preheat oven

Preheat the oven to 400°F.

2
Step 2: Boil water

Fill a medium sized pot with 1 1/4 cups of water. Add a pinch of salt, cover pot and heat on high until water comes to a boil.

3
Step 3: Prep the rice

Wash the rice by rinsing it in a bowl and straining the water (repeat this a couple times). Once the pot is boiling, add rice and reduce heat to a simmer, and cook for about 20 minutes or until done. Chef’s tip: If available, use a colander with small holes to rinse the rice.

4
Step 4: Prep the carrot(s)

Peel carrot(s) and cut into 1/2 inch pieces. In a mixing bowl, mix carrot(s) with 1 tbsp olive oil, and a dash of salt and pepper to taste. Add carrot(s) to a baking sheet, filling 1/2 of the sheet.

5
Step 5: Prep the cauliflower

Remove the cauliflower leaves and cut into 1 inch florets. Using the same mixing bowl, mix cauliflower with 1 tbsp olive oil, and a dash of salt and pepper to taste. Add cauliflower to the same baking sheet, filling the other 1/2 of the sheet.

6
Step 6: Bake the vegetables

Bake the vegetables for 30 minutes or until soft enough to pierce easily through with a fork. Set aside.

7
Step 7: Prep the sauce and green onion

In a pan, heat the Vegano Coconut Curry Sauce in a pan on medium heat for about 5 minutes. Once warm, set aside. While the sauce heats, cut the green onion into slivers.

8
Step 8: Combine the vegetables

Once roasted, add the vegetables to the Vegano Coconut Curry Sauce and stir until fully coated.

9
Step 9: Assemble your meal

To assemble your bowl, start with the cooked rice in the bottom of a bowl. Add roasted vegetables. Top with Vegano Mango Chutney and garnish with Vegano Crispy Chickpeas and green onion slivers.

Per Serving
Calories 350
Fat 10g
Carbohydrates 95g
Protein 10g
  • - Oil (coconut, vegetable)
  • - Salt

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