Roasted Root Vegetable Yogurt Bowl

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
roasted root vegetable yogurt bowl

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

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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Nutrition

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 %