This vegan roasted veggie curry bowl is here to warm you up!! Although the second half of January has had much more mild temperatures I know Pennsylvania weather well enough to know winter is far from over. Nothing says warm me up like curry and nothing says winter weather more than roasted veggies so these two come together for an easy meal. This vegan roasted veggie curry bowl is also perfect for meal prep. Roast up your veggies, cook your rice, and make your sauce and then combine for lunch during the week.
It’s a super easy recipe and you could use any veggies you wanted but I went for my favorites: sweet potatoes, broccoli, onions, and red peppers. Seasoned lightly with salt, pepper, and garlic powder and roasted all at once to save time. I made this when Pat and I were still leaving a part and ended up eating all the leftovers myself (this rarely happens- usually after 2-3 servings I get tired of it and need something new). My props were also limited here (and probably will be as we continue to sublet over the next few months) so ignore the simplicity of the photos and just take in all the deliciousness.
If you are a meat lover chicken or beef could easily be added… as well as tofu, chickpeas, or tempeh if you wanted to up the protein in this vegan roasted veggie curry bowl. The rice could also be subbed for farro, barley, etc. I simply chose the black rice since it was what I had on hand but white, brown, or wild rice would work as well.
Do you meal prep?? I like prepping some meals like this at least once a month to have warm lunches but I generally prep some salads for the week most of the time.