• Nicole Ciuppa, RDN

Harvest Time Roasted Veggie Bowl


Serves: 2

Ingredients:

Veggies:

  • 2 medium sweet potato, cubed

  • 2 large apple, cored and large diced

  • 1 1/2 cup cherry tomatoes, halved

  • 2 ears of fresh corn, husked

  • Extra-virgin olive oil (for drizzling)

  • 4 handfuls of spinach

  • sea salt and black pepper to taste

For the dressing:

  • 2 Tablespoon extra-virgin olive oil

  • 1 Tablespoon apple cider vinegar

  • 2 teaspoons honey

  • sea salt and black pepper to taste

Directions:

  1. Preheat oven to 350°F and line a baking sheet with parchment paper or a silicon baking mat.

  2. Add the potatoes, apples, and tomatoes to a large bowl. Drizzle olive oil and sprinkle sea salt and black pepper over the top and toss together.

  3. Spread the veggies and fruits into a single layer on the baking sheet.

  4. Roast in the oven for 30-35 minutes flipping halfway through. Wrap the ears of corn in aluminum foil and place it in oven during the last 15 minutes. When finished roasting, the veggies should be tender when pierced with a fork and slightly golden brown.

  5. To prepare the dressing, whisk together the olive oil, apple cider vinegar, honey, sea salt and black pepper in a bowl.

  6. Add the spinach to the dressing along with the now roasted sweet potatoes, apples and tomatoes. Cut the kernels off the corn and add them to the bowl too.

  7. Toss all of the ingredients together with the dressing and serve warm.

#vegan #plantbased #roastedvegetables #fallroastedvegetables #homemadesaladdressing #allergyfriendlydinner #vegetarian

© 2019, Nutritionally Nicole, LLC