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96% would make again

One-pan Roasted Veggie Salad Bowl

Tasty Team
One-pan Roasted Veggie Salad Bowl

Ingredients

for 4 servings

  • 1 medium sweet potato, peeled and cubed
  • 14 oz cauliflower florets (395 g)
  • 8 oz brussels sprouts (225 g), halved
  • 3 tablespoons olive oil
  • salt, to taste
  • pepper, to taste
  • 1 teaspoon garlic powder
  • 5 oz mixed greens (140 g)

Nutrition Info

  • Calories 201
  • Fat 10g
  • Carbs 24g
  • Fiber 6g
  • Sugar 7g
  • Protein 4g

Estimated values based on one serving size.

Preparation

  1. Preheat oven to 400°F (200°C).
  2. Add sweet potatoes, cauliflower, and Brussels sprouts to a baking tray.
  3. Sprinkle with olive oil, salt, pepper, and garlic powder. Mix until well coated.
  4. Bake for 25-30 minutes.
  5. Serve with mixed greens now or refrigerate in airtight container up to 3-5 days.
  6. Enjoy!

Ingredients

for 4 servings

  • 1 medium sweet potato, peeled and cubed
  • 14 oz cauliflower florets (395 g)
  • 8 oz brussels sprouts (225 g), halved
  • 3 tablespoons olive oil
  • salt, to taste
  • pepper, to taste
  • 1 teaspoon garlic powder
  • 5 oz mixed greens (140 g)

Nutrition Info

  • Calories 201
  • Fat 10g
  • Carbs 24g
  • Fiber 6g
  • Sugar 7g
  • Protein 4g

Estimated values based on one serving size.

Preparation

  1. Preheat oven to 400°F (200°C).
  2. Add sweet potatoes, cauliflower, and Brussels sprouts to a baking tray.
  3. Sprinkle with olive oil, salt, pepper, and garlic powder. Mix until well coated.
  4. Bake for 25-30 minutes.
  5. Serve with mixed greens now or refrigerate in airtight container up to 3-5 days.
  6. Enjoy!
One-pan Roasted Veggie Salad Bowl

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