Roasted Veggie Green Goddess Bowls

These Roasted Veggie Green Goddess Bowls are super simple to make and packed with plant-based protein! I love this recipe for meal prep and have notes for how you can easily swap ingredients to suit your needs.

Author: Food with Feeling

Meal Type: Milk Free

Cuisine: American

Difficulty: EASY

Prep. Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Servings: 4 Servings

Calories: 905 kcal per serving

Ingredients

1 head - Cauliflower
1 bunch - Radish
15 ounces - chickpeas
1 ½ pounds - baby potatoes
2 teaspoons - garlic powder + onion powder
2 tablespoons - olive oil
1 tsp - paprika
Salt and pepper
30 ounces - white beans
5 ounces - fresh spinach
1 cup - basil leaves
¼ cup - fresh dill
3 cloves - garlic
½ cup - nutritional yeast
1 tbsp - olive oil
1 tbsp - lemon juice
1 tbsp - tahini
1 tsp - fine sea salt
Pepper

Instructions

Preheat the oven to 425 degrees F.
On 2 large baking trays, add the cauliflower, potatoes, chickpeas, and radish. Drizzle on the olive oil + the spices and toss to coat. Roast for 30 minutes, tossing halfway through.
Make the green goddess puree by combining all of the ingredients in a blender: beans, spinach, basil, dill, garlic, nutritional yeast, olive oil, lemon juice, salt, and tahini. Blend until creamy and smooth, this may take a few minutes, and then season to taste with additional salt + pepper.
Serve by dividing the sauce evenly among 4 servings and then topping with the vegetables. ENJOY!
I drizzled mine with a simple tahini sauce: 1/2 cup of tahini whisked together with a splash of lemon juice and water to thin.
You can swap the veggies out for anything else you prefer, just be sure to check roast times!

Nutrition