I came home from work the other afternoon – tired and exhausted from another 24 hour shift! And I had no idea what I was going to make for dinner. I feel like it takes so much energy and creativity to come up with something new and different every night for dinner so we don’t get bored eating the same foods over and over. But I knew I wanted something that would be satisfying and fill me up! So I decided to chop up a random mixture of veggies we had in the fridge to bake, threw them on top of some greens and topped it with a dressing I came up with. And who would have thought it turned out bloody amazing!!!
So I wanted to share it with you all! You can add or change any of the veggies if you don’t like the ones I used. But I found this combination was really yummy!
Roast Veggie Buddha Bowl Recipe
Serves 4 / Preparation 20 minutes / Cooking 1 hour
1 Cup Cauliflower (Cut into chunks)
1 Cup Sweet Potato (Cut into chunks)
1 Cup pumpkin (Cut into chunks)
1 Cup carrot (Cut into chunks)
1 Zucchini cut into thirds and in half lengthways
1/2 Cup semi sun-dried tomatoes
2 Tbsp. coconut oil
2 big handful of fresh greens (kale, spinach, lettuce)
2 tsp. cumin
1/3 cup olive oil
2 Tbsp. apple cider vinegar
1 tsp. Dijon mustard
- Preheat oven to 180 degrees C. Cut the pumpkin, zucchini, sweet potato, carrot and cauliflower. Toss them in coconut oil and cumin, arrange on a tray and cook in for 45 minutes- 1 hour (Or until cooked through)
- Divide the mixed greens into 4 serving bowls.
- while the vegetables are cooking. Combine the olive oil, dijon mustard and apple cider vinegar in a jar and shake well.
- Once the vegetables are cooked through arrange them on top of the mixed greens, top with avocado and sun dried tomatoes and drizzle over the dressing. Serve immediately.
Love Bell xx