These roasted vegetable bowls with green goddess sauce are the ultimate nourishing weeknight meal or Sunday meal prep. Loaded with a variety of colourful, spiced veggies and topped with a creamy avocado herb sauce, they’re naturally vegan, gluten free, and completely customisable.
Welcome to another episode of what I actually eat in real life. Sometimes it’s Sunday afternoon and you really need to meal prep so you can be healthy all week but you also cannot really be bothered to spend hours in the kitchen. This is honestly how I always feel about meal prep, so we have roasted veggie bowls.
You can pretty much find a version of this on the menu in my house every single week. It is so easy, super healthy and tastes delicious. You cannot go wrong here.
Basically, this is a great ‘clean out the fridge’ type meal as the idea is to gather as many vegetables as you can find and roast them with a bunch of spices until they are addictingly good. But the magic really happens when we top the veggies with a drizzle of green goddess sauce.
This sauce is eat it by the spoonful out of the food processor good. It’s simple, it’s quick, and it elevates your veggie bowl to something insanely delicious that you can’t wait to eat.
If you need a little protein, I recommend adding a little air fryer chicken breast, but honestly just the veg and the sauce is usually enough for me!
Key Ingredients
As the name suggests, to make these roasted veggie bowls we’re going to need a heap of vegetables. Use this recipe as a guideline and feel free to adjust the vegetables and the spices to what you have. Definitely still make the green goddess sauce as written though!
Note all ingredients and their quantities are laid out in the recipe card at the bottom of this post.
- Vegetables – variety in both colour and texture is key for these vegetable bowls, so I like to use potato, sweet potato, pumpkin, carrot, cauliflower and broccoli.
- Spices – you can use any combination of herbs and spices you like, but my go-to is smoked paprika, garlic powder, dried oregano and turmeric.
- Olive oil – use a good quality olive oil to roast the veggies and also to add flavour to the sauce.
- Avocado – makes the green goddess sauce super creamy and delicious.
- Parsley – I use all parsley but if you’re a fan of coriander (cilantro) then you can use half and half.
- Lemon – essential to add flavour and tang to the green goddess sauce. You can also serve extra lemon wedges with the bowls as a good squeeze of lemon just makes everything brighter and more delicious.
Step-by-Step Instructions
To get started, you’ll need to prep all of your vegetables. I usually break this down into two bowls and therefore two baking trays.
I start with the hard veggies. So peeling and chopping the potatoes, sweet potato, and pumpkin. Add these into a large mixing bowl and add in a drizzle of olive oil and your desired spices. For me, that’s the smoked paprika, garlic powder, dried oregano and a pinch of salt.
Next, peel and chop the carrots, and cut the cauliflower and broccoli into florets. Add these to another bowl with another drizzle of olive oil. For these, I usually do the same spices with the addition of turmeric because I love turmeric with cauliflower.
👉Tip! For even cooking, try and make the vegetable pieces all the same size.
Spread all of your veggies out evenly over two baking trays and place in the oven for around 45 minutes or until everything is browned and yummy. The tray with the broccoli and cauliflower will tend to cook a bit quicker so keep an eye on it from around the 30 minute mark and pull it out once done.
While the veggies are baking, you can make the green goddess sauce. It’s super simple and you can use a food processor or blender depending on what you have. Add in all of your ingredients and blend until smooth and creamy. I usually add about ¼ cup of water to thin it out slightly and make it more drizzly but that’s up to you.
Give it a taste and adjust the lemon juice and salt to taste.
If you’re meal prepping, keep the sauce and vegetables separate, otherwise serve up the vegetables in bowls and top with as much of the sauce as you like. This recipe makes more sauce than you’ll probably need, but it keeps in the fridge for a week and is a great veggie dip for mid week snacks!
Serving Suggestions
While I tend to enjoy these veggie bowls as is, they also make a great base to build upon! Here are a few ways to change it up:
- Add grains: Serve over quinoa, brown rice, or couscous for extra fibre and to help keep you full.
- Include protein: Add some crispy tofu nuggets, chickpeas, hard-boiled eggs, or chicken for a more balanced bowl.
- Add crunch: Sprinkle with toasted pumpkin or sunflower seeds, slivered almonds, or crushed roasted chickpeas for texture.
- Add more greens: Add a handful of baby spinach, rocket, or fresh herbs just before serving.
Storage & Meal Prep Instructions
Store the roasted vegetables in airtight containers for up to 4 days. Store the green goddess sauce in a separate container for up to 5 days.
To reheat the roasted veggies, do so in the microwave or use the oven (or the air fryer) to get back some of the crispiness. If using the oven, bake at 180°C (350°F) for 10–15 minutes until warmed through.
👉Meal prep tip: Add the sauce just before serving to avoid sogginess.
Recipe FAQs
Yes! The benefit of this recipe is that you can use it as a guideline to use up any leftover vegetables you have. Try using zucchini, red capsicum, eggplant, or red onion. Just keep in mind that softer vegetables may cook faster so keep an eye on them as they bake.
Yes! Both the vegetable bowls and the green goddess sauce are suitable for vegan and gluten free diets.
Yes, the sauce will last up to a week in the fridge.
If you do make this recipe, please be sure to leave a comment and ⭐⭐⭐⭐⭐ rating below! And tag any of your creations on Instagram with @eightforestlane as I would love to see.
Other healthy bowl recipes:
Teriyaki Chicken Bowls
Korean Beef Bowls (Quick and Easy!)
Hot Honey Chicken Bowls
Teriyaki Salmon and Avocado Rice Bowls
Roasted Vegetable Bowls with Green Goddess Sauce
Ingredients
For the Roasted Vegetables:
- ½ head of cauliflower
- 1 head broccoli
- 2-3 potatoes about 400 grams
- 1 medium sweet potato about 250 grams
- 1-2 carrots about 150 grams total
- 1 piece pumpkin about 300 grams, roughly a quarter of a small pumpkin
- 1 teaspoon smoked paprika divided
- 1 teaspoon garlic powder divided
- 1 teaspoon dried oregano divided
- 1 teaspoon salt divided
- ½ teaspoon ground turmeric
- 3 tablespoons olive oil divided
For the Green Goddess Sauce
- 1 avocado
- 1 cup fresh parsley loosely packed
- juice of 1 lemon
- 1 clove garlic
- ½ cup olive oil
- 1 teaspoon salt adjust to taste
Instructions
- Preheat the oven to 200°C (400°F) and line two large baking trays with baking paper.
- Chop the vegetables into roughly 2 cm pieces. Keep the potatoes, sweet potato, and pumpkin separate from the broccoli, cauliflower, and carrots.
- In a large bowl, add the potatoes, sweet potato, and pumpkin. Drizzle with 1 ½ tablespoons of olive oil and sprinkle over ½ teaspoon each of smoked paprika, garlic powder, oregano, and salt. Toss well to coat.
- In a second bowl, add the broccoli, cauliflower, and carrots. Drizzle with the remaining 1 ½ tablespoons of olive oil. Add the remaining ½ teaspoon each of smoked paprika, garlic powder, oregano, salt, and the turmeric. Toss to combine.
- Spread the vegetables across the two trays, keeping them in a single layer for even roasting.
- Roast for 30 minutes, turning once during cooking. After 30 minutes, remove the tray with the broccoli, cauliflower, and carrots (they should be golden and cooked through). Continue roasting the tray with the potatoes and pumpkin for an additional 15 minutes, or until tender and browned.
- Make the green goddess sauce. While the vegetables are roasting, add all sauce ingredients to a food processor. Blend for 2–3 minutes, scraping down the sides as needed, until smooth and creamy. Adjust the lemon juice and salt to taste. If the sauce is too thick, add about ¼ of water to get your desired consistency.
- Divide the roasted vegetables into 4 bowls or containers for meal prep. Store the sauce separately and add just before serving. Serve warm with a generous dollop of green goddess sauce.
Notes
Nutrition
Nutritional information is provided as a guide only and is calculated using automated online tools, therefore we cannot guarantee the accuracy. We encourage you to make your own calculations based on the actual ingredients used in your recipe.
This recipe was originally published in May 2019 and has been updated in 2025 to include a clearer, more detailed recipe, more helpful information and new photos.
Mari says
Hello, I am so happy I have found your website! Would u mind recommending a good olive oil please? Would appreciate it a lot. Thank you!
Sally says
Hi Mari, thank you so much! In this post, I use the Aussie brand Cobram Estate Extra Virgin, but I also love Italian brands such as Monini which I find have a bolder flavour. My best recommendation is to buy when on special and see what flavours you prefer 🙂
Sylvie says
That green goodness sauce looks INCREDIBLE!! I love every single ingredient in it, so it sound like the best thing ever to drizzle over delicious roasted veggies. Comfort food at its best!
Sally says
The sauce is SO EASY to make and perfect for drizzling on all the things!
Robyn says
I am craving this right now! I love roast veggies, and to serve them with the green goddess dressing is so inspired!
Sally says
Thanks Robyn – the sauce really makes the veggies so good!