Budget Bytes · by Beth Moncel★ 4.9 (16)
Curry Roasted Vegetable Bowls
NUTRITION · PER SERVING55M COOK
CAL 23%·PRO 24%
CARBS 63G55% OF CAL
10G FIBER0G ADDED9G INTRINSIC44G OTHER9G TOTAL SUGAR
FAT 20G39% OF CAL
3G SAT17G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Colorful bowls of brown rice topped with curry-roasted cauliflower, carrots, and peas, dressed with a tahini-lemon dressing. Vibrant, flavorful, and meal-prep friendly.
mainamericangrain bowl🍪 sheet pan🔥 oven🌀 blenderdairy freegluten freeveganvegetarian
View the full recipe on Budget Bytes →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 cup long grain brown rice (uncooked) ($0.40)
- 1 head cauliflower ($2.29)
- 3 carrots ($0.24)
- 1 red onion ($0.37)
- 1 cup frozen peas ($0.60)
- 2 Tbsp olive oil ($0.32)
- 2 Tbsp curry powder ($0.30)
- 1/2 tsp salt ($0.02)
- 1/3 cup tahini ($1.13)
- 1/3 cup water ($0.00)
- 1/4 cup lemon juice ($0.18)
- 2 cloves garlic, minced ($0.16)
- 1/2 tsp ground cumin ($0.05)
- 1/4 tsp cayenne ($0.02)
- 1/4 tsp salt ($0.02)
At a glance
PER SERVING · TIME 55M
CAL 23%·PRO 24%
CARBS 63G55% OF CAL
10G FIBER0G ADDED9G INTRINSIC44G OTHER9G TOTAL SUGAR
FAT 20G39% OF CAL
3G SAT17G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 40m
- Sodium
- 536mg
- Total sugar
- 9g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 855mg
- Calcium
- 105mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 536MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.