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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

2 tbsp olive oil 


1 ripe avocado

1 tbsp of fresh lime juice 

2 tbsp olive oil

1. Pre-heat oven to 375 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 35-45 minutes, stirring occasionally. Cook vegetables until tender when pierced with a fork.

4. To make the dressing, put avocado, lime juice, olive oil,  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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