Roasted Root Vegetable Yogurt Bowl
Our dietitians' favouriteEat 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
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
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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.
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Nutritional information
Per serving| Energy: | 240 Calories |
| Protein: | 10 g |
| Carbohydrate: | 25 g |
| Fat: | 13 g |
| Fibre: | 5.4 g |
| Sodium: | 202 mg |
Top 5 Nutrients
| (% DV*) | |
|---|---|
| Calcium: | 25 % / 272 mg |
| Folate: | 54 % |
| Vitamin B12: | 35 % |
| Vitamin A: | 30 % |
| Vitamin E: | 30 % |
