Meatless Monday: Vegetable Samosa Bowls

This week's Meatless Monday recipe features everyone's favorite deep-fried Indian appetizer turned into a healthful, flavorful dinner!

Vegetable samosas are deep-fried dough pockets filled with spiced vegetables, such as potatoes, peas, carrots and onions. I was inspired by those pockets of goodness and created a bowl with similar delicious flavors. How does it all come together? The vegetables get roasted and tossed with aromatic spices, such as garam masala, coriander and turmeric. Basmati rice serves as a fluffy base to the spiced vegetables, and it all gets topped with a lemony garlic cilantro sauce that's quick to prepare in your food processor. Don't forget about that sauce, it adds so much to the dish! Check out the recipe below and on my blog!

Vegetable Samosa Bowl
Serves 4
INGREDIENTS

• 2 pounds russet potatoes, cleaned
• 4 medium carrots, peeled
• 1 large sweet onion
• 1-1/2 cups peas, cooked
• 6 cloves garlic, separated (4 grated, 2 whole)
• 2 teaspoons grated ginger
• 2 teaspoons garam masala
• 1 teaspoon ground turmeric
• 1/2 teaspoon chili powder
• 1/2 teaspoon ground coriander
• 2 cups basmati rice
• 1-1/2 cups fresh cilantro, roughly chopped stems and leaves
• 2-4 tablespoons fresh lemon juice
• 2 small jalapeños, seeds removed
• 3 tablespoons canola oil (approximately)
• Salt and pepper, for seasoning

DIRECTIONS
Preheat the oven to 425 degrees Fahrenheit and line two large pans with parchment paper

Prepare the vegetables by cutting the potatoes into 1 inch cubes, slice each carrot in half lengthwise then cut 1/2 inch half moons and cut the onion in half then quarter each half so there are 8 large chunks

Toss the vegetables in 2 tablespoons of canola oil and season well with salt and pepper

Roast for approximately 20 minutes until all the vegetables are tender

While the vegetables are roasting, add a drizzle of canola oil to a small skillet over medium heat. Once hot, add 4 grated cloves of garlic and ginger. Cook until softened and fragrant, about 1 minute

Add the garam masala, turmeric, chili powder and coriander to the pan and cook, stirring often until the spices are fragrant, about 1 minute. Set aside

Cook the rice according to the directions and set aside

When the vegetables are done, add them to a large bowl along with the peas. Add the spices and carefully stir until the spices are evenly distributed. Taste and season with salt and pepper, if needed

To make the cilantro sauce, add the remaining two cloves of garlic, 1 cup of cilantro, 2 tablespoons of lemon juice and jalapeños to a food processor. Pulse until finely chopped. If it is too thick for your taste, add more lemon juice. Taste and season with salt and pepper

To serve, add the rice to the bowls and top with the vegetables. Dollop the sauce on top and add additional chopped cilantro, if desired