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Roasted Winter Veggie Bowl with Sweet Potato Carrot Sauce
Roasted veggies smothered in it's own sauce.
Prep Time
10
minutes
mins
Cook Time
30
minutes
mins
Total Time
40
minutes
mins
Servings:
1
Ingredients
1
cup
sweet potato
1
cup
carrot
1/2
cup
rutabaga
1/2
cup
watermelon radish
Sweet Potato Carrot Sauce
1/2
cup
reserved roasted sweet potato and carrot
1/2
cup
coconut milk
1/2
clove
garlic
1/2
tbsp
onion or shallot
1/2
tsp
spices; i.e. mustard seed
fennel seed, peppercorn, coriander, cayenne pepper
Instructions
Preheat oven to 425 degrees.
Cut the veggies into fairly small pieces.
Dry roast for 20-30 minutes or until soft on the inside.
Take 1/2 cup roasted veggies and add them to the blender.
Add the rest of the sauce ingredients and blend together until smooth.
Pour sauce over veggies and serve.
Notes
Store in an air tight container in refrigerator for up to 2 days.
More details and notes are written within the post.