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Roasted Vegetable Bowls with Green Goddess Sauce

Course Light Lunch, Main Course
Cuisine Australian
Prep Time 10 minutes
Cook Time 40 minutes
Servings 4 people
Author Sally

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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