Indulgent Rich Savory Avocado & Roasted Root-Vegetable Bowl Recipe

A vibrant and nourishing Rich Savory Avocado & Roasted Root-Vegetable Bowl filled with earthy sweetness and creamy avocado.

Print Recipe

Prep Time 10

Cook Time 30

Total Time 40

Servings: 4 bowls

Course: Salads

Cuisine: Plant-Based

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Vegetables

2 medium Sweet Potatoes Can swap with butternut squash.
2 medium Carrots Use parsnips for an earthy flavor.
2 medium Beets Turnips or rutabaga can be substitutes.

For the Avocado

1 large Avocado Consider using Greek yogurt for a lower-calorie option.

For Roasting

2 tablespoons Olive Oil Grapeseed oil is an alternative.
1 teaspoon Salt Adjust according to taste.
1 teaspoon Pepper Use fresh cracked pepper for a stronger flavor.

Equipment

Oven
baking sheet
large bowl

Method

Directions

Preheat the oven to 425°F (220°C) to ensure your veggies roast evenly.
Combine diced sweet potato, chopped carrots, and diced beets in a large bowl.
Drizzle with olive oil, and season with salt and pepper. Toss until veggies are well-coated.
Spread the veggies in a single layer on a baking sheet. Roast for 25-30 minutes until golden brown and tender.
Slice the avocado while veggies are roasting, keeping it fresh for topping.
Serve the roasted veggies in bowls, layering avocado slices atop.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 40gProtein: 6gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 15gSodium: 300mgPotassium: 800mgFiber: 10gSugar: 6gVitamin A: 300IUVitamin C: 30mgCalcium: 6mgIron: 10mg

Notes

Consider garnishing with fresh herbs or nuts for added flavor and texture.

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