I love roasted vegetables. I love the rainbow of colors, the different textures, the cripsy outside and tender insides that come from roasting vegetables. I think most hearty vegetables taste their best when they are roasted. Lately, I’ve been eating roasted veggie bowls for lunch on the regular.
This is a great make ahead meal as you can roast a batch of vegetables then refrigerated them until they are needed. Most the time they reheat fairly well but you can even eat the cold a top a salad.
Today I’ve used sweet potatoes, broccoli, brussels sprouts, red pepper and grape tomatoes. You could easily add any other vegetables like squash of any kind, carrots, cauliflower, asparagus, green beans, eggplant, etc.. (The avocado will be used to top these delicious veggies.)
I start by dicing my vegetables in to similarly sized pieces, add them to a lined baking sheet, toss with olive oil, salt and pepper. Bake at 380 degrees for 25 minutes.
Look how yummy!
I placed a bit of mixed lettuce in the bottom of my bowl, added my vegetables, sliced avocado and a few dried cranberries for sweetness.
I love this quick and easy lunch.
Roasted Veggie Bowl
- 2 cups broccoli chopped
- 1 cup a red bell pepper sliced
- 2 cups sweet potatoes peeled and diced
- 2 cups brussels sprouts halved
- 1 cup grape tomatoes
- 1 avocado sliced
- 1/4 cup dried cranberries
Preheat Oven to 380 degrees.
Prepare broccoli, bell pepper, sweet potatoes, brussels sprouts and grape tomatoes. Place on a lined baking sheet and drizzle with olive oil. Season with salt and pepper. Bake for 25 minutes.
All mixed lettuce to a bowl, top with roasted vegetables, sliced avocado and sprinkle with dried cranberries.