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Roasted Carrot Yogurt Bowl with Spring Vegetables

Roasted Carrot Yogurt Bowl with Spring Vegetables
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Prep Time: 10 min Serves: 2
Cooking Time: 40 min Yield: 2 bowls
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This spring-centric brunch bowl is pretty much all set-it-and-forget-it, just requiring some time to roast and chop the vegetables. Keep some raw for textural variation if you have time.

Ingredients

Directions

1. Preheat oven to 400 F.
2. Dethread snap peas and split open. Clean and thinly slice radishes. Slice mint into thin threads. Reserve all for garnish.
3. Lightly coat carrots with ½ tsp olive oil and season with salt and pepper. Roast in oven for 20 minutes, then coat spring onion and asparagus with ½ tsp olive oil, season with salt and pepper and place in oven. Remove all from oven after 20 minutes.
4. Blend 4 carrots with yogurt until fully incorporated. Season with salt and pepper. Quarter remaining carrots, and spring onion and asparagus.
5. Toss snap peas and radishes with 2 tbsp lemon juice and season with salt and pepper.
6. Ladle half of yogurt mixture into bowl. Garnish with half portions of snap peas, radishes, carrots, asparagus, and mint. Drizzle remaining lemon juice over the bowl and add a final sprinkling of salt and freshly cracked black pepper, then serve.

PC: Arthur Bovino/LIVESTRONG.COM

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