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Roasted curry veggie bowl over turmeric rice topped with a jalapeño herbed tahini dressing in a white bowl.

Roasted Curried Veggie Bowl with Jalapeño Herbed Tahini

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5 from 1 review

  • Author: Elaine Gordon
  • Total Time: 1 hour
  • Yield: 6 1x
  • Diet: Vegan


Veggie lover or not, this roasted curried vegetable bowl is an explosion of restaurant-quality flavor for everyone to enjoy! Cauliflower, sweet potatoes, bell peppers and chickpeas are roasted in curry powder and then combined with turmeric rice (or your choice of grain), marinated onions and an addictively sweet and tangy jalapeño tahini sauce.



Curry Roasted Veggies + Chickpeas:

  • 1 small head cauliflower, core and leaves removed, cut into small florets
  • 1 small sweet potato, peeled and diced
  • 1 small red bell pepper, stem and seed removed, diced
  • 1, 15 ounce can garbanzo beans, drained, rinsed, dried well (see notes for crispier chickpeas)
  • 6 tablespoons extra virgin olive oil
  • 1 1/4 teaspoons salt
  • 2 teaspoons curry powder

Turmeric Rice:

  • 1 cup rice
  • 2 cups water
  • 1/2 teaspoon salt
  • 1/8 teaspoon turmeric

Marinated Red Onions:

  • 1 small red onion, sliced on level 1 of a mandolin
  • 1/4 cup extra virgin olive oil
  • 3 tablespoons white distilled vinegar
  • 2 teaspoons date syrup
  • 1 teaspoon fine salt

Jalapeño Herbed Tahini Sauce:

  • 5 cloves garlic, peeled
  • 1 jalapeño pepper, seeds and stems removed
  • 1 cup cilantro 
  • 1 cup flat-leaf parsley 
  • 1/4 cup tahini
  • 1/2 teaspoon salt
  • 1 lime, juiced
  • 1 tablespoon maple syrup
  • 2-4 tablespoons water (to thin as needed)


  1. Preheat oven to 425 degrees F.
  2. Roast the vegetables and chickpeas. Place the vegetables and chickpeas on a large baking sheet and toss with olive oil, salt and curry powder. Roast for 30 minutes (gently tossing after 20 minutes) until the sweet potato is fork tender and everything is golden brown.
  3. Prepare the turmeric rice. Rinse the ric until the water runs clear. Drain and add to a pot with water, salt and turmeric. Bring to a boil, then simmer covered on the lowest burner setting for 20 minutes. Keep covered and turn off the burner, allowing it to sit covered for 20 minutes. Fluff with a fork when serving.
  4. Marinate the red onions. Toss the sliced red onions with olive oil, white distilled vinegar, date syrup and salt. Allow it to sit for 10 minutes, tossing halfway.
  5. Prepare the jalapeño herbed tahini sauce. Add all sauce ingredients to a blender and blend until incorporated. Add water to thin out as needed and blend until it reaches your desired consistency.
  6. Serve immediately. Add the turmeric rice, roasted vegetables and marinated onions to a large bowl, then top with the herbed tahini sauce.


Crispy Curry Chickpeas (optional):

This variation creates another step but is perfect for those with a second oven or who have more time.

  • 1 can chickpeas, rinsed, drained and dried well 
  • 3 tablespoons olive oil or avocado oil
  • 3/4 teaspoon salt
  • 3/4 teaspoon maple sugar
  • 1/2 teaspoon curry powder

Toss the chickpeas in oil (no seasonings) and place them in a cast iron skillet in one even layer. Roast at 375 degrees F for 35 minutes and then toss with salt, sugar and curry powder.

  • Prep Time: 20
  • Cook Time: 40
  • Category: Entree
  • Method: Oven
  • Cuisine: Indian