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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
Servings: 4
Course: Main Course
Ingredients Method

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

Method
 

  1. Preheat oven to 400°
  2. 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.
  3. Meanwhile, make the herby ranch by whisking all of the ingredients together and set aside.
  4. Next, in a skillet, add the oil, kale, and seasonings and satuee for about 5 minutes. Set aside.
  5. 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!