Roasted Vegetable Bowl

with avocado yogurt dressing
With avocado yogurt dressing
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4 Carrots peeled, roughly chopped
5 Potatoes medium, chopped
17 oz Cherry tomatoes washed
4 tbsp Olive oil
Salt to taste
Black pepper to taste
2 Avocado peeled, pitted, roughly chopped
½ cup Parsley fresh, leaves
⅓ cup Yogurt plain
4 cups Mixed greens washed and drained

Nutritional information

  • Gluten Free Recipes
  • Low Cholesterol Recipes
  • Vegetarian Recipes

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:

Ingridiens for Roasted Vegetable Bowl

Steps to make Roasted Vegetable Bowl


Preheat oven

Preheat the oven to 425 °F.


Prepare vegetables


On a rimmed baking sheet toss the chopped carrots, chopped potatoes, and cherry tomatoes with 4 tablespoons olive oil. Season with salt and black pepper to taste. Spread the vegetables out evenly in a single layer with a little space between each piece.




Roast the vegetables for 20-25 minutes or until tender. Gently toss the vegetables once halfway through cooking.


Prepare avocado yogurt dressing


To the bowl of a food processor, add 2 chopped avocados, ½ cup fresh parsley leaves, ⅓ cup plain yogurt, and a pinch of salt and black pepper. Puree until smooth. Taste and add more salt or pepper if needed.



Arrange the roasted vegetables over the mixed salad greens and dollop with the avocado yogurt dressing. Enjoy!

This Roasted Vegetable Bowl recipe makes for a healthy and delicious vegetarian-friendly side dish that is so easy to make. Simple, vibrant, and satisfying! If you make these oven-roasted vegetables, share a photo with us @cookmerecipes on Instagram - and don't forget to leave a comment to let others know how good it was.

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Total Reviews: 1

I like roasted vegetables: healthy and delicious. Thanks for sharing!

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