A colourful, wholesome Roasted Veggie Bowl loaded with carrots, beetroot, broccoli, onions and red peppers, paired with a creamy honey-mustard dressing. It’s the perfect mix of sweet, tangy and savoury, with beautifully roasted vegetables bringing plenty of flavour and texture. Light yet satisfying, this is an easy way to add more veggies to your day and works perfectly as a quick lunch, side dish or fuss-free dinner.
Ingredients
Carrot dices - 1 carrot
Beet root dices - 1 beetroot
Broccoli florets - 1/2 broccoli
Onion diced - 2 medium sized onions
Red pepper diced - 1
Oil - enough to coat the veggies
Salt - to taste
Pepper - to taste
Italian seasoning mix - to taste
Butter paper & oven tray
For dressing -
Mustard sauce - 2 tbsp
Honey - 1 tbsp
Hung curd - ½ cup
Salt - to taste
Pepper powder - 1tsp
Lemon - 1
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