- 4 Carrotspeeled, roughly chopped
- 5 Potatoesmedium, chopped
- 17 oz Cherry tomatoeswashed
- 4 tbsp Olive oil
- Saltto taste
- Black pepperto taste
- 2 Avocadopeeled, pitted, roughly chopped
- ½ cup Parsleyfresh, leaves
- ⅓ cup Yogurtplain
- 4 cups Mixed greenswashed and drained
Roasted Vegetable Bowl
You can’t go wrong with this easy Roasted Vegetable Bowl recipe. Some potatoes, carrots, and cherry tomatoes are simply roasted with olive oil, salt and black pepper. Then add a simple homemade avocado yogurt dressing, and you are good to go. Serve these oven-roasted vegetables along with any protein of your choice, or add them to grain bowls for a healthy and easy lunch or dinner.
This recipe is easy to make and takes less than 30 minutes. To start off, chop the potatoes and carrots into equal-size pieces and place them along with cherry tomatoes on a rimmed baking sheet. Drizzle the veggies with olive oil and season with salt and black pepper. Roast for about 20-25 minutes, gently tossing once halfway through, so the vegetables get nicely browned on all sides. While the veggies are roasting, make the avocado yogurt dressing. It’s just avocados, yogurt, parsley, and a pinch of salt and black pepper. Simply throw everything into a food processor and purée until smooth and creamy. To serve, arrange the roasted vegetables over the mixed salad greens and dollop with the avocado yogurt dressing. Enjoy!
To make this Roasted Vegetable Bowl, you will need the following ingredients:
Steps to make Roasted Vegetable Bowl
Preheat the oven to 425 °F.
Prepare avocado yogurt dressing