Easy to make & loaded with flavor, this Roasted Vegetables with Avocado Goddess Sauce is the perfect side-dish recipe to pair with any source of protein!
This Roasted Vegetables with Avocado Goddess Sauce is an irresistible side dish recipe.
While the garlicky roasted veggies are tasty, the avocado goddess sauce is what makes it. The sauce is creamy, herby, & the perfect condiment to pair with just about anything.
It’s super easy to make & will be a winner with your protein of choice!
Why You’ll Love This Roasted Vegetable Recipe
- Full of Flavor & Loaded with Nutrition: Created with vibrant vegetables & a creamy avocado goddess sauce. This side dish is a keeper!
- Quick & Easy: It’s straightforward to make & it comes together in about 30 minutes.
- Great for Meal Prep: This Roasted Vegetables with Avocado Goddess Sauce stores well in the fridge, making it the perfect healthy side dish recipe for meal prep to enjoy throughout the week.
Ingredients
- Organic Yellow Baby Potatoes: These small potatoes, often referred to as new potatoes, are the perfect addition.
- Organic Red Onion: Any color will do.
- Organic Baby Bella Mushrooms: For some extra heartiness & nutrition.
- Organic Red Bell Pepper: A great substitute would be organic cherry tomatoes or grape tomatoes.
- Organic Zucchini: Feel free to use yellow squash if you don’t have a zucchini.
- Organic Seasonings: Organic garlic powder, sea salt, & black pepper.
- Organic Avocado Goddess Sauce: It’s creamy, herby, & the perfect condiment!
- Organic Avocado Oil: This is my favorite oil to use while baking because it can withstand high temperatures.
How to Make
- Roasted Vegetables. Preheat the oven to 425 degrees F. On a baking sheet, add the chopped vegetables. Toss in the oil & seasonings. Transfer to the oven & roast for 20–25 minutes, flipping halfway through.
- Avocado Goddess Sauce. To a food processor, high-speed blender, or using an immersion blender, add all of the sauce ingredients. Blend until smooth. If needed, add more spring water to achieve a thick yet creamy consistency.
- Assemble. Divide between bowls with your favorite source of protein & pair with the avocado goddess sauce. Enjoy!
Tips for Making this Side Dish Recipe Perfectly
- Organic Vegetables: Feel free to customize & use whatever you have on hand or based on what’s in season!
- Baking: Don’t forget to toss the vegetables halfway, as this ensures even baking.
- Organic Coconut Yogurt: Be sure to use a plain flavor as well as a clean brand. Check out this Coconut Yogurt 101 post for tips, brands, & everything you need to know about the dairy-free alternative.
Storing & Reheating
This Roasted Vegetables with Avocado Goddess Sauce is the perfect healthy side dish recipe for leftovers & meal prep!
Storing. Transfer the sheet pan ingredients & sauce to separate airtight glass containers. The sauce will last up to 2 days, & the sheet pan will last up to 4 days.
Reheating. To reheat, preheat the oven to 350 degrees F. Transfer the sheet pan ingredients to an oven-safe bowl. Place in the oven for 10–15 minutes, until warmed through. To serve, pair it with the sauce.
More Healthy Roasted Vegetable Side Dish Recipes
- Pesto Roasted Vegetables
- Herb Roasted Vegetables
- Roasted Rainbow Vegetables
- Garlic Herb Roasted Vegetables
- Cajun Roasted Vegetables
Sharing Is Caring!
If you make this Roasted Vegetables with Avocado Goddess Sauce recipe, please leave a review & rating below. I love hearing from you, & it helps others learn more about the blog as well. Be sure to follow along on Pinterest, Instagram, & TikTok for even more healthy content!
Xoxo.
CMG.
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Roasted Vegetables with Avocado Goddess Sauce
- Prep Time: 10
- Cook Time: 25
- Total Time: 35
- Yield: 4-6 1x
- Category: Side Dish
- Method: Oven
- Cuisine: American
- Diet: Vegan
Description
Easy to make & loaded with flavor, this Roasted Vegetables with Avocado Goddess Sauce is the perfect side-dish recipe to pair with any source of protein!
Ingredients
Always opt for organic ingredients.
SHEET PAN
- 2 cups baby potatoes, quartered
- 1 red onion, quartered
- 1 cup baby bella mushrooms, halved
- 1 red bell pepper, chopped
- 1 large zucchini, cut into moons
- 1 tsp garlic powder
- Sea salt & black pepper, to taste
- 2 tsp avocado oil
AVOCADO GODDESS SAUCE
- 1 ripe avocado
- ¼ cup plain coconut yogurt
- 2 tbsp fresh lemon juice
- 1 cup fresh herbs (cilantro, basil, chives, dill, &/or parsley)
- 2 garlic cloves
- Sea salt & black pepper, to taste
- ¼ cup spring water, plus more to thin
Instructions
- Roasted Vegetables. Preheat the oven to 425 degrees F. On a baking sheet, add the chopped vegetables. Toss in the oil & seasonings. Transfer to the oven & roast for 20–25 minutes, flipping halfway through.
- Avocado Goddess Sauce. To a food processor, high-speed blender, or using an immersion blender, add all of the sauce ingredients. Blend until smooth. If needed, add more spring water to achieve a thick yet creamy consistency.
- Assemble. Divide between bowls with your favorite source of protein & pair with the avocado goddess sauce. Enjoy!
Notes
Organic Vegetables: Feel free to customize & use whatever you have on hand or based on what’s in season!
Baking: Don’t forget to toss the vegetables halfway, as this ensures even baking.
Organic Coconut Yogurt: Be sure to use a plain flavor as well as a clean brand. Check out this Coconut Yogurt 101 post for tips, brands, & everything you need to know about the dairy-free alternative.
Storing & Reheating: Transfer the sheet pan ingredients & sauce to separate airtight glass containers. The sauce will last up to 2 days, & the sheet pan will last up to 4 days. To reheat, preheat the oven to 350 degrees F. Transfer the sheet pan ingredients to an oven-safe bowl. Place in the oven for 10–15 minutes, until warmed through. To serve, pair it with the sauce.
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