Vegetarian Delight Bowl

1Preheat the oven to 375°F (190°C).

2Cut the brinjal (1), potato (1), tomato (1), and cauliflower (½) into small cubes. Slice the mushrooms (1 cup).

3Spread the chopped vegetables on a baking sheet, drizzle with oil, season with salt and pepper, and roast in the oven for 20 minutes or until tender and slightly browned.

4In a pan, heat oil over medium heat. Add minced garlic (3 cloves) and sauté until fragrant.

5Add the sprouts (1 cup) and lettuce to the pan, season with salt and pepper, and cook until the sprouts (1 cup) are slightly crispy and the lettuce is wilted.

6Boil the potato (1) until tender, then peel and dice it.

7In a bowl, combine the roasted vegetables, sautéed sprouts (1 cup) and lettuce, and diced potato (1).

8Serve the vegetable mixture in bowls, garnish with fresh herbs or a squeeze of lemon juice, and enjoy!