Savoury Yogurt Bowl With Cinnamon Roasted Veggies
You're about to embark on a culinary adventure, creating a savory yogurt bowl with cinnamon roasted veggies.
Ingredients
- avocado oil spray optional*
- 1 delicata squash halved and seeds removed
- 3 –4 large carrots peeled and roughly chopped
- 1 large green zucchini chopped into half moons
- 1/2 tsp cinnamon
- pinch of Himalayan sea salt
- 3 –4 cups unsweetened almond milk yogurt
- 3 –4 TBSP nut butter
- 1 cup your favorite granola refined sugar free/low sugar, if possible!
For serving
- shredded coconut
- nuts
- seeds
Instructions
- Preheat oven to 400°F and line a large baking pan with parchment paper.
- Add the chopped veggies to the pan and shake them to evenly distribute.
- Spray the vegetables with a bit of avocado oil (optional) and season them with cinnamon and a pinch of Himalayan sea salt.
- Bake the vegetables for 25-30 minutes, until they’re golden brown and fragrant.
- Remove the pan from the oven and allow the vegetables to cool slightly while you prepare your yogurt bowls.
- To assemble the bowl, add about a cup of yogurt to a bowl and top with cinnamon roasted veggies, granola, and nut butter. Serve immediately.
- Store leftover cinnamon roasted veggies in the refrigerator for 3-5 days and reassemble with yogurt before serving.