A flavorful, low sodium, renal diet recipe!
This dish is a one pan, high fiber, curry bowl with a tasty yogurt dressing. It utilizes canned chickpeas and frozen cauliflower to make even less prep and mess in the kitchen. And if you’re like me, less dishes = more time to enjoy the meal!
Ingredients for the curry bowl
There is plenty of room to customize this dish! You can easily swap whatever veggies you have for the ones in this meal.
- Low sodium, canned chickpeas: drain and rinse them to remove even more sodium before cooking.
- Frozen cauliflower roasts well in the oven. It doesn’t get mushy and even gets a little crispy like fresh cauliflower would!
- Avocado oil is best for cooking at higher temperatures. It is low in potassium (despite coming from avocados) and a great source of healthier (monounsaturated) fatty acids.
- Curry powder is a tasty, naturally low sodium seasoning! It packs a lot of flavor, adds some heat, and doesn’t leave you missing the salt.
- Yogurt: you can use either a plain plant based yogurt or plain regular yogurt. You use such a small amount that either is fine. But to be fully plant based you would want to use a plant based option (I prefer Forager Plain Unsweetened Cashew Yogurt).
- Garlic: because it makes everything taste better 🙂
- Lemon juice & white wine vinegar to add tang to the dish and help cut the heat of the curry powder.
- Black pepper and a sprinkle of salt (if needed).
Adjustments and additions
This roasted veggie curry bowl can be either a main meal or a side dish. The entire recipe makes two servings and each serving is 1.5 cups + 2 Tablespoons of dressing.
You could serve this over salad greens and use a bigger portion of the dressing. Or you could add tofu or tempeh to the mix and roast it all together to be higher in protein. There is also the option to simply add more/other veggies to bulk up the fiber and size of the meal overall. Bell pepper, carrots, or zucchini would be great additions!
Try it out and see if there’s anything you like to add to it!
Roasted Veggie Curry Bowl
Ingredients
Veggie Bowl
- 1 15 oz can low sodium chickpeas drained and rinsed
- 1 12-14 oz bag frozen cauliflower
- 1 tbsp avocado oil
- 1 tsp curry powder
Yogurt Dressing
- 2 tbsp plain, unsweetened yogurt/plant yogurt
- 1 tbsp white wine vinegar
- 1/2 each juice from a lemon 1/4-1/2 of a lemon depending on size
- 1 clove garlic minced
- 1 sprinkle black pepper
- 1 sprinkle salt optional
Instructions
Roasted Veggie Bowl
- Preheat oven to 425 degrees F.
- Mix all ingredients together in a bowl.
- Spread out on a sheet pan on parchment paper.
- Roast in the oven for 20-30 minutes until desired texture/crispiness. Stir occasionally.
Yogurt Dressing
- While veggies are in the oven, add the yogurt dressing ingredients to a small bowl and combine.
- Drizzle over the roasted veggies when serving.
