Roasted Vegetable Bowls with Green Goddess Sauce

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.

Course Light Lunch, Main Course

Cuisine Australian

Prep Time 15

Cook Time 45

Total Time 1

Servings people

Calories 844kcal

Author Sally

Equipment

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

Nutritional Information: The automatic calculations for this recipe include using the entire amount of sauce across the 4 bowls, but that will be too much. Only use as much green goddess sauce as you like, and then store the remainder in the fridge for up to a week to use as a veggie dip or with other meals.

Nutrition