Description
Savor a warm, creamy yogurt bowl topped with colorful roasted vegetables. This nutritious dish is perfect for a quick lunch or delightful dinner.
Ingredients
Scale
- 1 cup full-fat Greek yogurt
- 1 medium zucchini, diced
- 1 cup bell peppers (mixed colors), chopped
- 1 medium carrot, sliced
- 2 tablespoons extra virgin olive oil
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Juice of ½ lemon
- 2 tablespoons fresh herbs (parsley or cilantro), chopped
Instructions
- Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Toss zucchini, bell peppers, and carrots with olive oil, garlic powder, salt, and pepper in a mixing bowl until evenly coated.
- Spread seasoned vegetables on the baking sheet and roast for 20-25 minutes until tender and caramelized.
- While the veggies roast, scoop Greek yogurt into serving bowls. Add a pinch of salt and squeeze lemon juice over each serving.
- Once roasted vegetables are done, let them cool slightly before adding them generously on top of the yogurt.
- Finish with freshly chopped herbs before serving.
Notes
- Feel free to customize with your favorite seasonal vegetables or add spices like smoked paprika for extra flavor.
- For meal prep, you can roast the veggies ahead of time and store separately from the yogurt.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Baking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 bowl (approximately 300g)
- Calories: 350
- Sugar: 6g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 10mg