Roasted veggie nourish bowl with a green goddess dressing… wow this was amazing. My roasted veggie craving always pops up around dinner time and I was ready for it with this delicious nourish bowl topped off with my favorite vegetables! This was a much needed dinner to fill me up after a long day and fuel me for what I had coming this week!
Nourish bowls are one of my favorite dinners because you can throw in all of your favorite veggies with some meat, greens, rice, and dressing… AKA the most delicious and nourishing dinner EVER. Let’s take a minute to talk about that green goddess dressing, it is so creamy and adds such a nice flavor to the bowl with all of the fresh herbs. This dinner also makes the BEST leftovers for when you are in a rush and need to just heat something up! The recipe serves 3-4 people (depending on your appetite), and can very easily be packed in the fridge to eat another day!
ingredients in the roasted veggie nourish bowl with a green goddess dressing…
This recipe is made with super simple ingredients and LOTS of whole foods. Feel free to add in any of your favorite veggies or additional seasonings!
- 1 sweet potato (cubed)
- 1 tbsp olive oil
- 1/4 tsp salt
- 1/4 tsp paprika
- 1/8 tsp black pepper
- 1/4 tsp garlic powder
- 1 head of broccoli (chopped)
- 1 cup (uncooked) white jasmine rice
- 2 cups pre cooked chicken (chopped)
- 2 cups chopped greens (I used lettuce and spinach)
- 1 large carrot (shredded)
for the green goddess dressing:
- 1/2 an avocado
- 1/2 cup plain greek yogurt
- 1 cup fresh basil
- 1/4 cup cilantro
- 1 tsp minced garlic
- 1/2 tsp salt
- 1/8 tsp pepper
- juice of 1 lime
- 5 tbsp water
how to make the roasted veggie nourish bowl with a green goddess dressing
First, make the green goddess dressing by adding the avocado, Greek yogurt, basil, cilantro, garlic, salt, pepper, lime juice, and water to a blender and blending until fully combined and smooth.
Preheat the oven to 400 degrees
Put your sweet potato cubes onto a large pan and coat with 1/2 tbsp olive oil, then add on the salt, paprika, pepper, and garlic powder. Mix with your hands until the sweet potato is evenly seasoned.
Bake for about 30 minutes and then add the broccoli onto the pan and coat evenly with the other 1/2 tbsp olive oil. Bake for an additional 15 minutes.
Cook the white jasmine rice according to the bag instructions and season with salt to taste.
Once the veggies and rice are done, make your bowl with rice, greens, sweet potato, broccoli, shredded carrot, chicken, and top it off with the green goddess dressing.