Name: Roasted Vegetable Bowls with Red Pepper Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: Vegetables
Ingredients: 4 yukon gold potatoes, cubbed; 1 head of broccoli, chopped (about 4 cups of florets); 3 carrots, chopped; 2 tbsp olive oil; 1/2 tsp salt; 1 tbsp olive oil; 1 shallot, diced (about 1/4 cup); 1/2 tsp ground cumin; 1/2 tsp kosher salt; 3 cloves of garlic; 1 cup diced tomatoes, fresh or canned; 2 roasted red peppers; 1/4 cup cashews; juice from 1/2 lemon (about 1 1/2 tbsp); 1/2 tsp kosher salt; 4 eggs; 2 avocados; fresh parsley

A good roasted veggie bowl is the perfect weeknight meal. When you feel like you need to get more vegetables in just roast up a ton of veggies, add a delicious sauce and top it with an egg or avocado.

What type of veggies should I add to my bowl?

The main vegetable to use is some type of potato. That really gives it a good base. I use yukon gold potatoes in this but you could also use sweet potatoes or russet potatoes.

In addition to the potatoes this recipe has broccoli and carrots. You can also use zucchini, cauliflower, or brussel sprouts. Use what you have and what you like.

How to bake roasted veggies?

To roast the vegetables, add them to a baking sheet with oil and salt. Bake them at 425°F (220°C). The potatoes take longer than the broccoli so I like to add the root vegetables (potatoes and carrots) to one pan and the softer veggies (broccoli) to another. That way you can take the pans out at different times.

Bowl of veggies next to a bowl to red pepper sauce.

Make it a Meal

To make this recipe a meal I like to add some protein to it. Either a soft boiled or fried egg, crispy tofu, or roasted chickpeas. You can also serve this as a side dish.

‍