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Roasted Spring Veggie Bowl With Herby Ranch

Roasted Spring Veggies with Herby Ranch

Looking for a delicious plant-based meal that's easy to make? Try my Roasted Spring Veggies with Herby Ranch. It's gluten-free, vegan, and so delicious. I promise you're going to like this one.
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Prep Time 15 minutes
25 minutes
Total Time 40 minutes
Course Main Course
Servings 4

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!