Wholesome Veggie Bowl with Casava Pasta
This vibrant, lectin-free veggie bowl features roasted parsnips, sweet potatoes, and tender napa cabbage served over flavorful casava pasta. A satisfying combination of textures and tastes that emphasizes wholesome ingredients while being soy-free, gluten-free, and sugar-free. Ideal for a nutritious lunch or dinner, this dish is sure to please everyone at the table!
ingredients
- 2 medium parsnips, peeled and diced
- 1 large sweet potato, peeled and diced
- 1/2 head napa cabbage, chopped
- 8 oz casava pasta
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- Salt and pepper, to taste
- White sesame seeds
steps
- 1.
Preheat your oven to 400°F (200°C).
- 2.
In a large bowl, combine diced parsnips and sweet potatoes with olive oil, garlic powder, onion powder, smoked paprika, salt, and pepper. Toss to coat evenly.
- 3.
Spread the vegetables onto a baking sheet lined with parchment paper in a single layer. Roast for 25-30 minutes, or until tender and slightly golden, stirring halfway through.
- 4.
While the vegetables roast, bring a pot of salted water to a boil and cook the casava pasta according to package instructions. Drain and set aside.
- 5.
In a skillet, lightly sauté chopped napa cabbage over medium heat until wilted, about 5-7 minutes. Season with salt and pepper.
- 6.
To assemble, divide the cooked casava pasta among bowls, top with roasted parsnips and sweet potatoes, and finish with sautéed napa cabbage.
- 7.
Sprinkle lightly with salt and pepper
- 8.
Sprinkle with sesame seeds
