Description
Savory yogurt bowls with cinnamon roasted veggies, nut butter, and granola. Perfect for a cold weather lower sugar breakfast or snack!
Ingredients
- avocado oil spray (optional)*
- 1 delicata squash, halved and seeds removed
- 3–4 large carrots, peeled and roughly chopped
- 1 large green zucchini, chopped into half moons
- 1/2 tsp cinnamon
- pinch of Himalayan sea salt
- 3–4 cups unsweetened almond milk yogurt
- 3–4 TBSP nut butter
- 1 cup your favorite granola (refined sugar free/low sugar, if possible!)
For serving
- shredded coconut
- nuts
- seeds
Instructions
- Preheat oven to 400°F and line a large baking pan with parchment paper.
- Add the chopped veggies to the pan and shake them to evenly distribute.
- Spray the vegetables with a bit of avocado oil (optional) and season them with cinnamon and a pinch of Himalayan sea salt.
- Bake the vegetables for 25-30 minutes, until they’re golden brown and fragrant.
- Remove the pan from the oven and allow the vegetables to cool slightly while you prepare your yogurt bowls.
- To assemble the bowl, add about a cup of yogurt to a bowl and top with cinnamon roasted veggies, granola, and nut butter. Serve immediately.
- Store leftover cinnamon roasted veggies in the refrigerator for 3-5 days and reassemble with yogurt before serving.
Notes
If avoiding oil, omit the avocado oil spray and bake as usual
Cinnamon Roasted Veggies inspired by Addicted to Lovely
- Prep Time: 10 mins
- Cook Time: 30 mins
- Category: Snack, Breakfast
- Method: Oven-Bake
- Cuisine: Vegan, Gluten-Free, Oil-Free, Refined Sugar-Free, Fruit-Free