Roasted Veggie Curry Bowl
Packed with flavor, heat, and a tangy yogurt dressing. This low sodium dish is kidney friendly and easily customizable.
Servings: 2
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.
Video
Notes
Nutrition info for 1 serving of roasted veggies (1.5 cups cooked): 275 calories, 12 g protein, 36 g carbs, 12 g fiber, 50 mg sodium, 496 mg potassium, 168 mg phosphorus
Nutrition info for 1 serving of yogurt dressing (2 Tbsp): 31 calories, 1.5 g protein, 20-150 mg sodium (depending on if you added a sprinkle of salt or not), 4 g carbs, 0 g fiber, 91 mg potassium, 37 mg phosphorus