Vegetarian
Thai Coconut-Curry Roasted Vegetable Bowls
Ingredients
- 2 (12-oz) pkg cauliflower florets
- 2 red bell peppers, cut into chunks
- 1 small sweet onion, cut into chunks
- 2 Tbsp olive oil
- 1½ tsp salt, divided
- ½ tsp pepper
- 1 (13.5-oz) can unsweetened coconut milk
- 2 (15-oz) cans chickpeas, drained and rinsed
- 2 Tbsp curry powder
- 3 Tbsp fresh lime juice
- 2 (8.8-oz) pouches microwavable basmati rice
- 3 Tbsp chopped fresh basil
- ¼ tsp cayenne pepper
Instructions
- Preheat oven to 475°F. Combine cauliflower, bell peppers, onion, oil, and ½ tsp each salt and pepper. Divided between 2 large rimmed baking sheets, and spread in a single layer.
- Bake 8 to 12 minutes or until browned and crisp-tender, stirring once during the last 2 minutes of baking.
- Meanwhile, bring coconut milk, chickpeas, curry powder, lime juice, and ½ tsp salt to a boil in a large skillet. Cook 2 to 3 minutes or until slightly thickened.
- Microwave rice according to package directions; stir in basil, ½ tsp salt, and cayenne pepper.
- Divide rice among 6 plates; spoon chickpea mixture over rice. Top with roasted vegetables.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
395
|
395
|
| Fat (g) | 17 | 17 |
| Sat. Fat (g) | 9 | 9 |
| Protein (g) | 11 | 11 |
| Carb (g) | 51 | 51 |
| Fiber (g) | 7 | 7 |
| Sodium (mg) | 771 | 771 |
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