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Roasted Winter Veggie Bowl with Sweet Potato Carrot Sauce

Roasted veggies smothered in it's own sauce.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Servings: 1


  • 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


  • 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.


Store in an air tight container in refrigerator for up to 2 days.
More details and notes are written within the post.