Cooked - Cajun Roasted Vegetable Bowl With Creamy Garlic Dressing

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Cajun Roasted Vegetable Bowl With Creamy Garlic Dressing

3.0

½ 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 )

½ tsp salt ((¾ tsp if the cajun blend doesnt have salt))

½ cup cashews (soaked for atleast and hour or do a quick soak by boiling for 5 minutes)

½ cup water

⅓ tsp salt

¾ tsp garlic powder or 6 cloves of roasted garlic

¼ tsp each sage, thyme, oregano

¼ tsp ground mustard

¼ tsp onion powder

2 tsp extra virgin olive oil

½ tsp vinegar

2 tsp nutritional yeast (optional, use a tsp of miso instead)

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).

Course🍽️Main Course

Diets🌱Vegan🌾Gluten-free...

Category🥣Bowl

CuisineCajun

Occasions📆Everyday🔪Meal Prep

Season🔁Year-round

DifficultyEasy ⏰ 45m

Created 97 weeks ago

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