30 min veggie bowl w/ cilantro-garlic drizzle
My go-to veggie-heavy dish for the winter months. It’s the perfect blend of sweet, savory, spicy, and acidic, it’s incredibly satisfying, and it comes together in 30 minutes.
30 min veggie bowl w/ cilantro-garlic drizzle
My go-to veggie-heavy dish for the winter months. It’s the perfect blend of sweet, savory, spicy, and acidic, it’s incredibly satisfying, and it comes together in 30 minutes.
Cooking Instructions
- 1
Preheat oven to 400°F.
- 2
Peel and cube sweet potatoes. Cut red onion into wedges about 1/2 inch thick.
- 3
Toss sweet potato and red onion in a light drizzle of olive oil and place on baking sheet. Season with salt and pepper and roast in the oven for 25 min, tossing halfway through.
- 4
Finely chop cilantro. Mince garlic and Thai chili. Halve lemon. Halve grape tomatoes. Peel and dice avocado.
- 5
Combine cilantro, garlic, Thai chili, a squeeze of juice from one half lemon, and cumin in a small bowl with a drizzle of olive oil—enough to give it a light, loose consistency. Season with salt and pepper.
- 6
In a large bowl, combine grape tomatoes, avocado, sweet potatoes, and red onion, tossing to combine. Divide between bowls and top with cilantro-garlic drizzle. Enjoy!
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