Ingredients
1 1/2 cups cooked basmati rice
For the curry vegetables:
1 cup cauliflower florets
1 cup diced sweet potato
1 cup bell pepper, chopped
1 tbsp olive oil
1 1/2 tsp curry powder
1/2 tsp ground cumin
Salt and black pepper, to taste
For the curry yogurt sauce:
3/4 cup plain Greek yogurt
1 tsp curry powder
1 tbsp lemon juice
1 clove garlic, minced
Salt, to taste
Optional toppings:
Fresh cilantro
Toasted chickpeas
Instructions
1. Preheat oven to 200°C (400°F).
2. Place vegetables on a baking sheet and toss with olive oil, curry powder, cumin, salt, and pepper.
3. Roast for 25–30 minutes until tender and lightly caramelized.
4. Meanwhile, whisk all curry yogurt sauce ingredients until smooth.
5. Divide cooked rice into serving bowls.
6. Top rice with roasted curry vegetables.
7. Drizzle generously with curry yogurt sauce.
8. Garnish with fresh cilantro or chickpeas if desired.
9. Serve warm.
Notes
• Swap yogurt for dairy-free yogurt to keep it vegan.
• Add lentils or chickpeas for extra protein.
• Great for meal prep and keeps well refrigerated.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish, Bowl
- Method: Roasted
- Cuisine: Indian-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 410
- Sugar: 6g
- Sodium: 520mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 7g
- Protein: 14g
- Cholesterol: 20mg
Keywords: indian vegetable rice bowl, curry rice bowl, healthy vegetarian bowl