A vibrant tandoori kick punches up your usual vegetable medley in a recipe that’s not only healthy but delicious.
Preheat the oven to 400°F.
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.
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.
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.
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.
Bake the vegetables for 30 minutes or until soft enough to pierce easily through with a fork. Set aside.
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.
Once roasted, add the vegetables to the Vegano Coconut Curry Sauce and stir until fully coated.
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.