Roasted Veggie Power Bowls with Creamy Green Sauce

feta cheese

🥗Healthier: tofu

💰Cheaper: cottage cheese

Tofu provides a similar texture while being lower in calories.

quinoa

🥗Healthier: farro

💰Cheaper: rice

Rice is often less expensive and still provides a filling base.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is a budget-friendly alternative with a neutral flavor.

avocado

🥗Healthier: guacamole

💰Cheaper: mashed peas

Mashed peas can mimic the creaminess at a lower cost.

Preheat the oven.

Chop the sweet potatoes, brussels sprouts, carrots, zucchini, red cabbage, and red bell pepper into bite-sized pieces.

Mince the garlic and slice the jalapeño or Fresno chili.

Toss all the chopped vegetables with avocado oil and season with salt and pepper.

Spread the vegetables on a sheet pan and roast in the oven until tender and slightly caramelized.

While the veggies are roasting, prepare the creamy green sauce by blending avocado, cilantro, lime juice, and maple syrup or honey until smooth.

Once the vegetables are done, assemble the power bowl by layering the roasted veggies over a bed of mixed greens.

Drizzle the creamy green sauce over the top and sprinkle with hemp seeds.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens