Roasted Vegetable Harvest Salad Bowl Recipe
Recipe type: Salad, Vegetable Bowl
Prep time: 
Cook time: 
Total time: 
Serves: 1 bowl
This Roasted Vegetable Harvest Salad Bowl it's a meal prep staple. Colorful, hearty, full of roasted vegetables and flavor.
  • 2 c Raw Greens
  • ½ c Cubed Butternut Squash or Sweet Potato
  • 3-5 Medium Rainbow Carrots
  • ½ c Broccoli {or 3-5 Baby Broccoli}
  • ¼ c Hummus
  • 2-3 tbsp Avocado Oil
  1. Preheat oven to 350 degrees.
  2. Add raw greens to salad bowl or meal prep container and set aside.
  3. Place remaining veggies {squash/sweet potatoes, carrots, broccoli, or other vegetables of choice} on a sheet pan and drizzle with avocado oil. Feel free to add minced garlic + additional seasonings if you'd like.
  4. Roast vegetables at 350 degrees for 25-30 minutes. Until golden + slightly soft.
  5. Add roasted vegetables to bed of raw greens, drizzle with additional avocado oil or dressing of choice.
  6. Feel free to add additional toppings like hummus, protein, nuts or ect.
  7. Eat immediately as a warm salad, or store in the fridge overnight as a meal prep salad bowl.
*Feel free to customize roasted vegetables based on what you have on hand in the fridge or freezer.
**For meal prep -- batch roast vegetables ahead of time {scaling recipe to cover as many meals as you would like}. Let cool and store in glass lock container in refrigerator until needed. Roasted vegetables should last 2-3 days in refrigerator.
Recipe by Nourish, Move, Love at