Looking for a delicious plant-based meal that’s easy to make? Try my Roasted Spring Veggie Bowl With Herby Ranch. It’s gluten-free, vegan, and so delicious. I promise you’re going to like this one.
I love a good bowl of roasted veggies. What makes this dish extra special is that it combines all the seasonal tasty veggies that roast up nicely. Sheet pan meal for the win! Throw everything onto a large baking sheet a roast up. It’s that simple.
Make-Ahead
The veggies can be roasted a day in advance and stored in a glass container. You can even prep all the veggies onto a baking sheet a few days in advance and store them in the fridge. On busy nights just pull it from the fridge and roast it up.
You can even prep the dressing a few days ahead and store it.
The kale takes only 5 minutes to cook so it’s best to do that the day of.
What You’ll Need
- radishes
- kale
- avocado oil
- green beans
- scallions
- red onion
- garbanzo beans or chickpeas
- fennel
- carrots
- fingerling potatoes
- plain vegan yogurt
- vegan mayo
- acv
- dill
- parsley
- chives
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Other Recipes You May Enjoy
- Buffalo Chickpea Pizza With Herby Ranch
- Whole Roasted Romesco Cauliflower With Tahini Sauce
- Chickpea Shawarma Bowl
- Vegan Cauliflower Lemon Picatta
- Next-Level Vegan Asian Bowl
- Vegan Mediterranean Sweet Potato Bowl
This recipe is absolutely delicious and easy. I hope you give it a try and let me know what you think by commenting below. It means a lot loves!
XO,
Natalie
Roasted Spring Veggie Bowl With Herby Ranch
Roasted Spring Veggies with Herby Ranch
Ingredients
- ROASTED VEGGIES
- 1 bunch radishes halved
- 1/2 bag green beans
- 1 small bunch rainbow carrots halved
- 2 fennel bulbs quartered
- 1/2 lb fingerling ppotatoes
- 1 red onion chopped into wedges
- 1 can garbanzo beans drained and rinsed
- 1/2 bunch scallions
- 3 tbsp avocado oil
- 1 tbsp dried thyme
- salt and pepper to taste
- SAUTEED KALE
- 1 bunch kale chopped
- 1 tbsp avocado oil
- 1 tsp onion powder
- 1 tsp garlic powder
- salt and pepper to taste
- HERBY RANCH
- 1/4 cup vegan plain yogurt I used a Culina coconut yogurt
- 1/4 cup vegan mayo
- 2 tbsp apple cider vinegar
- 2 tbsp almond milk adding more if the dressing needs to be more runny
- 2 tbsp minced parsley
- 1 bunch fresh dill minced
- 1/2 bunch chives minced
- 1 tsp onion powder
- 1 tsp garlic powder
- salt and pepper to taste
Instructions
- Preheat oven to 400°
- On a large sheetpan or baking dish, add all of the roasted veggies to a pan with the seasonings and toss well. Lay them evenly onto the baking dish and roast for about 25 minutes.
- Meanwhile, make the herby ranch by whisking all of the ingredients together and set aside.
- Next, in a skillet, add the oil, kale, and seasonings and satuee for about 5 minutes. Set aside.
- Build the bowl, by adding the kale first, then a mixture of all the veggies, and top with the herby ranch. Add some sliced cucumbers or pickled onions to take this up an extra notch. Enjoy!
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