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.
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).
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