Roasted Veggie Bowl

by girlappetit

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Not sure if I have ever mentioned this on the blog before but I absolutely LOVE a good bowl of roasted veggies. It’s my favorite way to kick off the week. I love making this dish on Monday nights to help reset from the weekend. You can make this with just about any vegetables you like, but my favorite go to veggies are always beets, potatoes, broccoli, creamed spinach or swiss chard and then sometimes one other veggie.

Roasted Veggie Bowl
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Roasted Veggie Bowl

Recipe by girlappetitCourse: dairy free, gluten free, plant based, recipes
Servingsservings
Prep timeminutes
Cooking timeminutes
Calorieskcal

Ingredients

  • 2 medium sized beets

  • 2-3 cups broccoli

  • 1 large russet potato

  • 1 large bunch of Swisschard

  • 2 large carrots

  • salt

  • garlic powder

  • Italian seasoning

  • ground ginger

  • coconut aminos (I love The New Primal brand)

  • 1 small can coconut cream

  • Mayo (my favorite is Sir Kensington brand)

  • 2 tbsp vegan butter (I love Miyokos brand)

Directions

  • Preheat oven to 400 degrees
  • Cut potato into small bite size cubes and soak in cold water for about 30 minutes. Drain and let dry completely before roasting.
  • Line a large baking sheet with parchment paper and place potatoes and broccoli. Season with a little bit of oil, salt, garlic powder, and Italian seasoning. Bake for 25-30 minutes flipping veggies half way through.
  • BEETS: wash and place beets in a small pot and fill with water until beets are covered. Boil for about 30-45 minutes. Use a sharp knife to check tenderness, beets should easily slide off knife. When done, let them cool then peel.
  • CREAMED SWISS CHARD: wash and finely chop Swiss chard. Heat a large nonstick pan and melt vegan butter. Begin to sauté Swiss chard and cook down until wilted. Add a pinch of salt. Pour in small can of coconut cream and simmer for about 15 minutes, mixing occasionally.
  • GINGER “SOY” CARROTS: Cut carrots into tin slices. Heat a large skillet to medium heat and pour in 1-2 tbsp avocado oil. Sauté carrots for about 5-8 minutes until desired tenderness. Season with a pinch of salt, garlic powder, ground ginger and coconut aminos.
  • OPTIONAL… Enjoy veggies with a dollop of mayo or butter.

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