Spud Light District
Roasted Potato, Broccoli, and Bell Pepper Bowl with Avocado-Lemon Drizzle
50 minutes
Serves 4
DinnerGluten-freeDairy-freeNut-freeShellfish-freeSoy-freeLow SodiumLow Carb
Herb's take
Inspired by the roasted veggie bowls of California’s plant-forward kitchens, this dinner is all about coaxing deep flavor from humble produce. The technique to master here: high-heat roasting for crispy edges and creamy centers.
Ingredients
Yield
4
Instructions
- 01Preheat oven to 425°F. Line two baking sheets with parchment if you have it.
- 02In a large bowl, toss the potato cubes with 2 tablespoons olive oil, 1 teaspoon salt, 1/2 teaspoon black pepper, paprika, and garlic powder until evenly coated. Spread potatoes on one baking sheet in a single layer.
- 03In the same bowl, toss broccoli florets and bell pepper slices with 1 tablespoon olive oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and cumin. Spread these on the second baking sheet.
- 04Roast both trays in the oven. After 20 minutes, flip the potatoes and veggies, swapping tray positions if baking unevenly. Continue roasting for another 15-20 minutes, until potatoes are golden and vegetables have crisp, charred edges.
- 05While the veggies roast, make the avocado-lemon drizzle: In a bowl, mash the avocado flesh until smooth. Add lemon juice and zest, remaining olive oil, remaining salt and pepper, and water. Whisk or blend until creamy and pourable.
- 06Taste the sauce and adjust seasoning if needed.
- 07To serve, divide roasted potatoes, broccoli, and bell peppers among four bowls. Drizzle generously with the avocado-lemon sauce and sprinkle extra lemon zest if desired.
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