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Roasted Carrot Yogurt Bowl with Spring Vegetables

by Livestrong_Recipes  |  Jun 27, 2016

Roasted Carrot Yogurt Bowl with Spring Vegetables
  1. PREP
  2. 10 m
  • COOK
  • 40 m
  • TOTAL
  • 50 m

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

SERVES 2

  • 1 cup snap peas
  • 4 medium raw radishes
  • 10 serving mint leaves
  • 6 medium raw carrots
  • 1 tsp olive oil
  • 4 serving Spring Onion
  • 6 spear , medium raw asparagus
  • 1 pinch Kosher Salt
  • 1 pinch Pepper, Coarse Black
  • 2 cups Greek Non-fat Yogurt, Plain
  • 4 tbsp lemon juice

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.
7 PC: Arthur Bovino/LIVESTRONG.COM