Cajun Roasted Vegetable Bowl with Creamy Garlic Dressing

Cajun Roasted Vegetable Bowl with Garlic Sauce. Mushrooms, Cauliflower, Sweet Potato, Peppers, Onions, tossed in cajun spice blend and roasted. Serve in a bowl with crunchy greens and creamy garlic sauce or make wraps or tacos. Vegan #Glutenfree #Soyfree #Recipe. Can be nut-free. | VeganRicha.com

5 from 12 votes

Cajun Roasted Vegetable Bowl with Creamy Garlic Dressing

Cajun Roasted Vegetable Bowl with Garlic Sauce. Mushrooms, Cauliflower, Sweet Potato, Peppers, Onions, tossed in cajun spice blend and roasted. Serve in a bowl with crunchy greens and creamy garlic sauce or make wraps or tacos. Vegan Glutenfree Soy-free Recipe. Can be nut-free.

Prep Time10

Cook Time35

Total Time45

Course: Bowl, Main

Cuisine: Glutenfree, Vegan

Keyword: cajun roasted veggies, summer vegetable bowl, vegan garlic sauce

Servings:

Author: Vegan Richa

Ingredients

Roasted Veggies:

1/2 head of small cauliflower , chopped into small florets
1 sweet potato cubed small
4 to 6 oz mushrooms , sliced
1 bell pepper , sliced
1 cup of other chopped veggies like squash, broccoli, carrots, or root vegetables
1 tbsp oil
2 tsp lemon juice
1 tbsp nutritional yeast
2 tbsp Cajun spice blend (homemade) , less or more to preference and amount of veggies, Make a double batch of the blend
1/2 tsp salt (3/4 tsp if the cajun blend doesnt have salt)

Garlic sauce:

1/2 cup cashews soaked for atleast and hour or do a quick soak by boiling for 5 minutes
1/2 cup water
1/3 tsp salt
3/4 tsp garlic powder or 6 cloves of roasted garlic
1/4 tsp each sage, thyme, oregano
1/4 tsp ground mustard
1/4 tsp onion powder
2 tsp extra virgin olive oil
1/2 tsp vinegar
2 tsp nutritional yeast optional, use a tsp of miso instead

Instructions

Preheat the oven to 425 degrees F. Chop the vegetables and add to a large bowl with a lid.
Mix all the spices, cajun spice, nutritional yeast if using, and salt in a bowl and set aside.
Drizzle the oil and lemon on the veggies. Close the lid and shake to coat well. Or rub in using hands.
Sprinkle the spices all over, close the lid and shake shake to coat. Spread the vegetables on parchment lined sheet.
Bake for 30 minutes. Move the veggies around after 20 mins and also remove the quick cooking veggies like peppers if they are roasted.
Make the garlic sauce: Blend until smooth. Taste and adjust flavor, salt, herbs. Add some black pepper if you wish.
Assemble your bowl, wraps or tacos with greens or lettuce, generous helping of the roasted vegetables, drizzle of the garlic sauce, some onion or tomato (optional).

Video

Notes

Variation: Add 3/4 cup cooked chickpeas or lentils or sprouted chickpeas or lentils to the bowl with veggies and roast.

To make this nut-free use my nut-free garlic sauce from Everyday Kitchen book, or use tahini garlic dressing. Use seasonal veggies of choice and other spice blends such as berbere, baharat and garam masala from the book.

Nutrition is 1 of 3 serves

Nutrition

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