Roasted Root Vegetable Yogurt Bowl

Name: Roasted Root Vegetable Yogurt Bowl
Yield: 4
Ingredients: Roasted Vegetables; 2 cups (500 mL) diced beets; 1 cup (250 mL) diced carrots; 2 cups (500 mL) plain yogurt; 2 tsp (10 mL) honey; Basil Avocado Sauce; 1/2 cup (125 mL) fresh basil; 1 tbsp (15 mL) vegetable oil; 1/2 avocado; Salt to taste; Garnish; 1/4 cup (60 mL) almond slivers

Our dietitians' favourite

Eat the trend with this savoury yogourt bowl! A delicious and beautiful snack option for people who are looking for something a little different. Plain yogourt is dressed up with sweet roasted beets and carrots, and topped with a dollop of fresh basil avocado sauce.

Prep: 15 min
Cooking: 40 min

Yields 4

Ingredients

Roasted Vegetables
2 cups (500 mL) diced beets
1 cup (250 mL) diced carrots
2 cups (500 mL) plain yogurt
2 tsp (10 mL) honey
Basil Avocado Sauce
1/2 cup (125 mL) fresh basil
1 tbsp (15 mL) vegetable oil
1/2 avocado
Salt to taste
Garnish
1/4 cup (60 mL) almond slivers

READY FOR REWARDS?

Preparation

Preheat oven to 400°F (200°C). Place diced beets and carrots in one layer on a parchment lined baking sheet. Bake for 40 minutes.

Meanwhile, in a medium sized bowl, whisk together yogurt and honey.

For the basil avocado sauce, combine fresh basil, oil, avocado and salt in a food processor. Blend together until smooth.

To assemble, divide yogurt evenly into four separate bowls. Top with ¼ of the roasted vegetables and 1 tbsp (15 mL) each of almonds and basil avocado sauce.

Tips

To assemble, divide yogurt evenly into four separate bowls. Top with ¼ of the roasted vegetables and 1 tbsp (15 mL) each of almonds and basil avocado sauce.