Roasted Vegetable Bowls with Green Goddess Sauce

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 my life, 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.

The green goddess sauce is a newish addition. I watched Antoni on Queer Eye make a sauce similar to this but using greek yoghurt and it looked so delicious I knew I had to make my own version. I decided to just keep things simple and dairy free and leave the job of creaminess to the avocado.

This proved a wise decision and it had me literally licking the food processor bowl like I had just made a chocolate cake. It was weird but delicious and I don’t regret a thing.

All you need for this glorious green goddess sauce is:

• Avocado
• Lemon
• Parsley
• Garlic
• Olive oil

And that’s it. Add a little salt and blitz it all together in your food processor and you have a tangy, creamy sauce ready to smoother all your crispy roasted veggies with.

Roasted veggie bowls are the perfect clean out the fridge recipe, using whatever you have available. I always like to use a combo of sweet and regular potato, broccoli and cauliflower, and then anything else I may have such as pumpkin and carrot.

And then for the spices. Use whatever you have and whatever you like. I like to roast my potato and sweet potato with a mix of smoked paprika, garlic powder, and dried oregano. Where as on my cauliflower I go heavy on the turmeric. The broccoli I keep simple with a little garlic powder and chilli flakes.

Spread everything out evenly over two baking trays and bake for 30-40 minutes until everything is browned and yummy. I like to keep the harder veggies such as potato, sweet potato, pumpkin and carrot on one tray, and the broccoli and cauliflower on the other as they tend to cook a bit quicker.

This is my ultimate meal prep meal because I can chop everything up, toss it with my favourite spices and throw it in the oven. And that’s it. The sauce comes together in just a few minutes to add that extra something to your meal.

Store your sauce separately and add it to your veggie bowl after heating it up. The roasted veggie bowls will keep in the fridge for around 3 days, while the sauce will last 4-5 days.

This green goddess sauce is perfect on its own or as an accompaniment to any meat+veggie situation. It is also dairy-free, gluten-free, vegan, Whole30, and paleo so it is perfect for any dietary concerns.

The roast vegetables are really forgiving and you can easily adapt for whatever you have available. It’s not really a recipe as such, more of just a guideline. But that’s exactly why I love this. Also feel free to roast some chicken and throw that in as well.

Let’s make meal prep super easy, healthy and delicious.

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.

Roasted Vegetable Bowls with Green Goddess Sauce

5 from 2 votes

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Course: Light Lunch, Main Course

Cuisine: Australian

Prep Time: 10 minutes

Cook Time: 40 minutes

Servings: 4 people

Author: Sally

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Ingredients

• ½ head of cauliflower
• 1 head broccoli
• 2-3 potatoes
• 1 sweet potato
• 1-2 carrots
• 1 piece pumpkin (about a quarter slice)
• spices (turmeric, smoked paprika, garlic powder, oregano, chilli flakes etc)
• olive oil

For the Green Goddess Sauce

• 1 avocado
• 1 cup fresh parsley
• juice of 1 lemon
• 1 clove garlic
• ½ cup olive oil
• 1 teaspoon salt (adjust to taste)

Instructions

• Preheat oven to 200°C and line 2 trays with baking paper.
• Peel and chop all vegetables into approx 2 cm pieces. Separate chopped veggies into bowls based on how you want to season them. EG: I keep broccoli and cauliflower separate from the others.
• To your bowl of sweet potato, potato, carrot and pumpkin, add a generous drizzle of olive oil and a sprinkle of smoked paprika, oregano and garlic powder to taste, or any other spices you prefer. To the cauliflower add olive oil, turmeric and salt, and to the broccoli add olive oil, garlic powder and chilli flakes.
• Arrange vegetables on the trays keeping the broccoli and cauliflower on one tray and the remaining veggies on the other, ensuring they are evenly spread out. Bake for 30 minutes turning once while cooking. At this stage the broccoli and cauliflower will be done, but if you want your potatoes and sweet potatoes to be a little extra crispy, leave them in for about another 10 minutes.
• While your veggies are baking, make the green goddess sauce. Add all of the sauce ingredients to a food processor and blitz for a 2-3 minutes until creamy. Scrape down sides as necessary. Adjust salt and lemon juice to taste.
• Once veggies are cooked, separate them into 4 containers for meal prep, storing the sauce separately, or enjoy straight away with a generous dollop of your green goddess sauce.

Notes

I don't measure the spices for this recipe so use the amount that feels good for you. You don't have to follow the combination I use, this is just what I have found to work the best for the flavours I enjoy. 

 

For the green goddess sauce the quality of the olive oil matters. A good quality extra virgin oil will go a long way here and build the flavour. It's worth it. 

 

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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.

Have you made this recipe?Leave a comment and a rating below and tag your creations with #eightforestlane on Instagram!

Not fom Australia? Check out my US Conversion Guide

Other healthy bowl recipes:

Teriyaki Buddha Bowls
Vegan Spiced Chickpea + Veggie Bowls
Whole30 Pulled Beef Burrito Bowl
Honey Soy Chicken

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