This roasted veggie power bowl is proof that plant-based eating can be bold, satisfying, and incredibly easy. KABO Curry Masala transforms simple roasted vegetables into a deeply spiced, gut-friendly meal that keeps you fuelled all day.
What You Need
- 2 cups mixed vegetables (sweet potato, cauliflower, zucchini, chickpeas)
- 1–2 tsp KABO Curry Masala
- 2 tbsp olive oil
- Salt to taste
- Cooked grains to serve (quinoa, rice, or farro)
- Optional toppings: tahini, lemon juice, fresh herbs, pumpkin seeds
Method
- Preheat oven to 200°C.
- Toss vegetables and chickpeas with KABO Curry Masala, olive oil, and salt.
- Spread on a baking tray and roast for 20–25 minutes until golden and tender.
- Serve over grains with your choice of toppings.
Chef's Tip
Drizzle with tahini and a squeeze of lemon just before serving — it ties all the warm spice flavours together beautifully. This bowl also works brilliantly as meal prep for the week.
