Description
This Whole30 Roasted Vegetable & Sweet Potato Bowl features a colorful array of roasted vegetables combined with fresh greens and creamy avocado, creating a satisfying and nourishing dish perfect for any meal.
Ingredients
Scale
4 Sweet Potatoes
1 lb Brussels Sprouts
2 Red Bell Peppers
1 Red Onio
2 cups Broccoli Florets
4 tbsp Avocado Oil
1 tsp Garlic Powder
1 tsp Onion Powder
1 tsp Smoked Paprika
2 cups Fresh Kale or Arugula
1 Avocado
1/4 cup Pumpkin Seeds (Pepitas)
1 tbsp Lemon Juice
Instructions
- Preheat oven to 400°F (200°C) and line two baking sheets with parchment paper
- Dice sweet potatoes into 1/2-inch cubes; halve Brussels sprouts; slice red onions and bell peppers
- Place all vegetables in a bowl, drizzle with avocado oil, season with salt, pepper, garlic powder, onion powder, and smoked paprika, and toss to coat
- Spread seasoned vegetables in a single layer on baking sheets
- Roast in the oven for 25 to 30 minutes, tossing halfway through
- While roasting, massage kale or arugula with olive oil and salt in serving bowls
- Once vegetables are done, spoon over the greens, top with avocado, pumpkin seeds, and lemon juice. Serve warm
Notes
Ensure vegetables are dry before roasting for better caramelization.
Store leftovers in an airtight container for up to four days, keeping greens and avocado separate until serving.
- Prep Time: 20 mins
- Cook Time: 30 mins
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 345 kcal
- Sugar: 8g (natural)
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 2.5g
- Unsaturated Fat: 15.5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 11g
- Protein: 7g
- Cholesterol: 0mg