Roasted Vegetable Buddha Bowl with +Greens Spirals
Mouth-watering roast vegetables and Chickapea +Greens Spirals combine with a flavourful balsamic glaze to turn your standard Buddha bowl into something extra special. With one simple ingredient you’ll enjoy the full, intense flavor of a balsamic reduction over delicious Chickapea noodles and crisp roasted vegetables. This recipe is vegan and gluten-free and is an easy way to enjoy a healthy dinner whenever the mood strikes.
Roasted Vegetable Buddha Bowl with +Greens Spirals
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 20 minutes
- Course: Dinner
- Cuisine: Canadian
- Servings: 2-3
Ingredients:
- 1 package of Chickapea +Greens Spirals
- 2 Tbsp salt, (for cooking pasta)
- 2 cups + 1 Tbsp of balsamic vinegar, divided
- 2 Tbsp avocado oil
- 1-2 tsp salt, to taste
- 2 tsp garlic powder
- 6 russet potatoes, cubed
- 1 head of cauliflower, washed and separated into bite sized florets
- 6 large carrots, peeled and thinly sliced length wise
- 1 head of kale, washed and chopped
- 1 red onion, sliced into rings
- Finishing salt, fresh dill or other herbs to garnish
Instructions:
- In a small sauce pan bring the balsamic vinegar to a boil over medium heat
- Reduce the heat to medium/low and simmer to reduce for 20-25 minutes, stirring frequently. Balsamic vinegar will be sufficiently reduced when it is a syrup like consistency or thickly coats the back of a spoon and slowly drizzles off
- Remove the balsamic vinegar from the heat and allow it to cool to continue thickening
- Preheat the oven to 450°F
- Meanwhile, add the cauliflower florets, cubed potatoes, sliced carrots, chopped kale, and sliced red onion to a large bowl
- Drizzle the vegetables with 2 Tbsp avocado oil, 1 Tbsp of balsamic vinegar, (not the reduction), salt, and garlic powder
- Massage the seasoning into the vegetables
- Separate the vegetables onto two trays, (which will fit simultaneously in the oven), place cauliflower and potatoes on one tray, and red onion and carrots on another
- Roast the cauliflower and potatoes for 45 minutes, turning them once at the halfway point
- Add the carrots and red onion tray and roast them for 25 minutes, turning once at the halfway point
- With 10 minutes remaining on the vegetables, add the kale to one of the baking dishes to become crisp in the oven
- While the vegetables are roasting prepare the Chickapea greens+ spirals to the package specifications (heat 16 cups of water and 2 Tbsp of salt in a large pot over high heat until boiling. Add the pasta to the water, decrease the heat to maintain a gentle boil. Stir and cook the pasta for 7 minutes)
- Drain the pasta and rinse it with warm water
- Add the Chickapea +Greens Spirals pasta to the base of your serving bowls
- Top the Chickapea +Greens Spirals with the roast vegetables and drizzle the dishes with desired amount of the balsamic reduction
- Garnish each portion with finishing salt and fresh herbs
- Serve warm and Enjoy!
Recipe Notes:
- Staggering the cooking times of your vegetables will give the best outcome for roasting
- The better quality the balsamic vinegar, the better the reduction will be
- Look for a balsamic vinegar from Modena Italy or the Reggio Emilia area of Italy
- When using a good quality vinegar, avoid the temptation to quicken the reduction process by adding additional sugar
- The balsamic reduction will continue to thicken once removed from the heat
- The balsamic reduction can be stored at room temperature in a sealed container for up to a week
- This meal can be served warm or at room temperature