CHERMOULA ROASTED VEGGIE BOWL

2-3 servings, 30 minutes

INGREDIENTS

Roasted veggies

• 1 head of cauliflower, chopped into florets (or any seasonal veggie you like)

• 4-5 carrots, chopped

• 1 fennel bulb, chopped

• 1 leek, chopped

• 1 tbsp ghee or avocado oil

• 1 tbsp homemade curry powder (adjust to taste, reduce amount if pitta or sub the sattvic spice mix)

• Salt & pepper to taste

Sauce for veggies

• Sattvic chermoula sauce

Optional grain & toppings

• Cumin rice, lemon rice, cumin cauliflower rice, or cooked quinoa (if kapha, go for the cauliflower rice or cooked quinoa - option to add 1 cup of green peas while cooking and 1/2 cup coconut milk at the end of cooking - that is what I did in the picture)

• Toasted pine nuts & pumpkin seeds for topping

• Fresh parsley or cilantro for topping

• Fresh spritz of lemon or lime juice for topping

DIRECTIONS

1. Preheat oven to 425 degrees Fahrenheit.

2. Add chopped veggies to a bowl with ghee/ oil, curry powder, and salt and pepper. Place on a baking tray and roast for 20-30 minutes or until veggies are tender and browned, stirring halfway through the baking process to prevent burning.

3. While that is baking, cook the grain & prep the sauce according to recipe instructions (it is easy! The sauce takes 2 minutes, and if you haven't made one of these grain dishes before, you're missing out - so get familiar!)

4. Once the veggies are done, add them to a mixing bowl, pour the sauce over the veggies, and mix, reserving any extra sauce you want for serving.

5. Assemble your bowl: grain + roasted veggies + toasted pine nuts/ pumpkin seed + fresh parsley or cilantro. Enjoy!

#vata #kapha #spring

Notes

• A very simple, hands-off meal, with vibrant flavors, fresh herbs & veggies, perfect for Spring.

• I hate having the same flavors over and over again - this meal gives a bit of a different flavor with a chermoula sauce - a North African herby sauce that is quite delicious.

• If kapha or pitta - you COULD toss a can of organic cooked chickpeas with some of the curry powder/ spice mix and add that to the sheet pan with the other veggies in the last 5-7 minutes of roasting. You don't want to dry out the chickpeas too much during the baking process (by roasting for the full time) since chickpeas are already drying, but it could add an extra protein kick if you are extra hungry.

• If vata or pitta - I would definitely add coconut milk or even some ghee to the rice when you cook it, it will help cool down and moisten the heat and dryness of the roasted veggies - the sauce also helps that :).