Roasted Veggie Green Goddess Bowls

Vegan World / / By / 3 minutes of reading

These Roasted Veggie Green Goddess Bowls are super simple to make and packed with plant-based protein! I love this recipe for meal prep and have notes for how you can easily swap ingredients to suit your needs.

Love a good veggie bowl? Well then you need to try myRoasted Veggie Chimichurri Bowls, my Maple Dijon Roasted Veggie Bowls as well as my Lentil Salad Bowls!

If you try this Roasted Veggie Green Goddess Bowls recipe or any other recipe on Food with Feeling, don’t forget to leave a comment and a ⭐⭐⭐⭐⭐ rating below to let others know how much you loved it. Happy cooking!! And don’t forget to tag me on Instagram @foodwithfeeling!

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Roasted Veggie Green Goddess Bowls

These Roasted Veggie Green Goddess Bowls are loaded with crispy veggies and a creamy, herby puree for a flavorful, protein-packed, plant-based meal!
Course dinner, roasted
Cuisine American
Diet Vegan, Vegetarian
Prep Time 10 minutes minutes
Cook Time 30 minutes minutes
Total Time 40 minutes minutes
Servings 4 servings
Calories 506kcal
Author Brita Britnell

Ingredients

For the roasted veggies:

1 small/ medium head of Cauliflower cut into florets1 bunch of Radish diced1 15 oz can of chickpeas drained and rinsed1 ½ pounds baby potatoes cut into bite sized pieces as needed2 teaspoons garlic powder + onion powder2 tbs olive oil1 teaspoon paprikaSalt and pepper

For the Green Goddess Puree:

2 15 oz cans of white beans5 oz fresh spinach1 cup loosely packed basil leaves¼ cup loosely packed fresh dill3 cloves garlic½ cup nutritional yeast1 tablespoon olive oil1 tablespoon lemon juice1 tablespoon tahini1 teaspoon fine sea saltPepper to taste

Instructions

Preheat the oven to 425 degrees F.
On 2 large baking trays, add the cauliflower, potatoes, chickpeas, and radish. Drizzle on the olive oil + the spices and toss to coat. Roast for 30 minutes, tossing halfway through.
Make the green goddess puree by combining all of the ingredients in a blender: beans, spinach, basil, dill, garlic, nutritional yeast, olive oil, lemon juice, salt, and tahini. Blend until creamy and smooth, this may take a few minutes, and then season to taste with additional salt + pepper.
Serve by dividing the sauce evenly among 4 servings and then topping with the vegetables. ENJOY!

Notes

I drizzled mine with a simple tahini sauce: 1/2 cup of tahini whisked together with a splash of lemon juice and water to thin.

You can swap the veggies out for anything else you prefer, just be sure to check roast times!

Nutrition

Calories: 506kcal | Carbohydrates: 74g | Protein: 21g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Sodium: 675mg | Potassium: 1870mg | Fiber: 18g | Sugar: 10g | Vitamin A: 4149IU | Vitamin C: 120mg | Calcium: 171mg | Iron: 7mg

The post Roasted Veggie Green Goddess Bowls appeared first on Food with Feeling.

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