Roasted Veggie Green Goddess Bowls
These Roasted Veggie Green Goddess Bowls are loaded with crispy veggies and a creamy, herby puree for a flavorful, protein-packed, plant-based meal!
Servings: 4 servings
Ingredients
For the roasted veggies:
- 1 small/ medium head of Cauliflower cut into florets
- 1 bunch of Radish diced
- 1 15 oz can of chickpeas drained and rinsed
- 1 ½ pounds baby potatoes cut into bite sized pieces as needed
- 2 teaspoons garlic powder + onion powder
- 2 tbs olive oil
- 1 teaspoon paprika
- Salt and pepper
For the Green Goddess Puree:
- 2 15 oz cans of white beans drained and rinsed
- 5 oz fresh spinach
- 1 cup loosely packed basil leaves
- ¼ cup loosely packed fresh dill
- 3 cloves garlic
- ½ cup nutritional yeast
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- 1 tablespoon tahini
- 1 teaspoon fine sea salt
- Pepper to taste
Instructions
- Preheat the oven to 425 degrees F.
- On 2 large baking trays, add the cauliflower, potatoes, chickpeas, and radish. Drizzle on the olive oil + the spices and toss to coat. Roast for 30 minutes, tossing halfway through.
- Make the green goddess puree by combining all of the ingredients in a blender: beans, spinach, basil, dill, garlic, nutritional yeast, olive oil, lemon juice, salt, and tahini. Blend until creamy and smooth, this may take a few minutes, and then season to taste with additional salt + pepper.
- Serve by dividing the sauce evenly among 4 servings and then topping with the vegetables. ENJOY!
Notes
I drizzled mine with a simple tahini sauce: 1/2 cup of tahini whisked together with a splash of lemon juice and water to thin.
You can swap the veggies out for anything else you prefer, just be sure to check roast times!
Nutrition
Calories: 506kcal | Carbohydrates: 74g | Protein: 21g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Sodium: 675mg | Potassium: 1870mg | Fiber: 18g | Sugar: 10g | Vitamin A: 4149IU | Vitamin C: 120mg | Calcium: 171mg | Iron: 7mg
