Vegetarian Dish




Roasted Vegetables with Avocado Dressing

This is an exciting twist on vegetables!! This yummy sauce has a creamy texture and a hint of lime 

~ Gluten & Dairy Free ~

4 servings


1 lb Brussel sprouts, cut in half

1/2 red bell pepper, chopped

1/2 yellow bell pepper, chopped

1 lb butternut squash, cubed

1 sweet potato peeled and cubed

Dash of salt and pepper

3 tbsp olive oil


1 ripe avocado

Juice of 1 lime

4 tbsp olive oil

Dash of salt and pepper

1. Pre-heat oven to 400 degrees

2. In a large mixing bowl, mix together chopped raw vegetables with olive oil and salt and pepper.

3. Place vegetables on a parchment-lined baking sheet and roast for about 45 minutes.

4. To make the dressing, put avocado, lime juice, olive oil, salt and pepper into a blender and mix until it's smooth and creamy.

5. Once vegetables are cooked serve them in a nice ceramic dish. Put avocado dressing into a small Ziploc bag, cut a small hole in the corner of the bag and drizzle over vegetables. 

Serve warm

Raosted Veg with Ava dressing and chicke


Add whatever vegetables you have. Things like cubed russet or fingerling potatoes, carrots, red onion

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