If you’ve been craving a meal that’s light, wholesome, and bursting with fresh flavor, this Roasted Vegetables with Creamy Avocado Sauce is going to hit the spot. It’s the perfect marriage of textures and tastes: tender-crisp roasted broccoli, juicy cherry tomatoes, earthy mushrooms, sweet bell pepper, and crunchy cabbage all roasted to golden perfection, then topped with a smooth, garlicky avocado cream that ties it all together. This dish is a celebration of plant-based eating—vibrant, nourishing, and versatile. Whether you serve it as a light dinner, a satisfying lunch, or even as a colorful side dish at a gathering, it’s guaranteed to leave you feeling energized and satisfied.
Ingredients
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150 g broccoli
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3–4 napa cabbage leaves
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1 red bell pepper
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200 g mushrooms
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8–10 cherry tomatoes
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2 tbsp olive oil
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Salt, to taste
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Ground black pepper, to taste
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½ tsp paprika
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½ tsp garlic powder
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Seeds or nuts (optional, for garnish)
For the Avocado Cream:
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1 ripe avocado
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1 tsp lemon juice
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1 garlic clove
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1 tbsp olive oil
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Salt, to taste
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Pinch of cumin (optional)
Cooking Directions
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Prepare the vegetables – Wash and cut the broccoli into florets, slice the bell pepper into strips, halve the cherry tomatoes, chop the cabbage leaves into chunks, and clean and slice the mushrooms.
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Season and arrange – Place all vegetables on a baking tray lined with parchment paper. Drizzle with olive oil, then sprinkle with salt, pepper, paprika, and garlic powder. Toss lightly to coat.
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Roast the vegetables – Preheat the oven to 200°C (392°F). Roast for 20–25 minutes, turning once halfway, until the vegetables are tender, lightly browned, and slightly crispy at the edges.
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Prepare the avocado cream – While the veggies roast, blend the avocado, lemon juice, garlic, olive oil, salt, and cumin (if using) until smooth and creamy. Adjust seasoning to taste.
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Assemble and serve – Plate the roasted vegetables, drizzle generously with avocado cream, and sprinkle with seeds or nuts for added crunch. Serve immediately.
Nutritional Information (approx. per serving, 2 servings)
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Calories: 290 kcal
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Protein: 8 g
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Fat: 20 g
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Carbohydrates: 22 g
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Fiber: 10 g
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Sodium: 350 mg
Why You’ll Love This Recipe
You’ll love this recipe because it’s the kind of dish that feels indulgent but is actually incredibly healthy. The roasted veggies are smoky, caramelized, and hearty, while the avocado cream adds richness and silkiness without being heavy. It’s also easy to make—minimal chopping, one baking tray, and a quick blitz in the blender. Plus, it’s naturally gluten-free, vegetarian, and can easily be made vegan.
Origins and Inspiration Behind the Dish
This dish is inspired by the simplicity of Mediterranean and Californian cooking, where seasonal vegetables and creamy sauces often take center stage. Roasting is one of the oldest and most beloved cooking methods because it enhances the natural sweetness of vegetables. The avocado cream adds a modern twist, replacing heavy dairy-based sauces with a lighter, plant-powered alternative.
Ingredient Spotlight
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Broccoli – Packed with vitamins C and K, broccoli becomes nutty and crisp when roasted.
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Napa cabbage – Adds a unique leafy crunch and soaks up seasoning beautifully.
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Mushrooms – Provide umami depth and meaty texture.
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Cherry tomatoes – Roast into sweet, juicy bursts of flavor.
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Avocado – The star of the sauce, offering healthy fats, creaminess, and a buttery finish.
Storage and Reheating Tips
Leftovers? Store roasted vegetables and avocado cream separately in airtight containers. The veggies will keep in the fridge for up to 3 days, while the avocado cream is best used within 24–36 hours before it starts browning. To reheat the vegetables, spread them on a baking tray and warm in the oven at 180°C (350°F) for 10 minutes to regain their crispness. Avoid microwaving the avocado cream—it’s best served fresh and chilled.
Common Variations to Try
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Spicy kick – Add chili flakes or cayenne to the seasoning for a touch of heat.
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Different veggies – Try zucchini, carrots, sweet potatoes, or cauliflower for variation.
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Cheesy finish – Sprinkle grated Parmesan or crumbled feta over the hot veggies.
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Herb upgrade – Fresh herbs like basil, parsley, or dill add brightness.
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Protein boost – Add chickpeas, grilled chicken, or baked tofu to turn it into a full meal.
Pairing Recommendations
This dish pairs wonderfully with a side of quinoa, couscous, or brown rice for a balanced plate. For a heartier dinner, serve alongside grilled salmon or roast chicken. For drinks, a crisp white wine like Sauvignon Blanc or a sparkling water with lemon is refreshing and light.
Health Benefits
This recipe is a powerhouse of nutrients. Roasted vegetables provide antioxidants, vitamins, and fiber for digestive health. Avocado contributes healthy monounsaturated fats, which support heart health and help absorb fat-soluble vitamins. Together, this dish supports immunity, energy levels, and weight management while being naturally filling and satisfying.
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Conclusion
This Roasted Vegetables with Creamy Avocado Sauce proves that healthy eating doesn’t have to be bland or complicated. With just a handful of fresh ingredients and a quick roasting process, you get a plate full of flavor, color, and nourishment. Whether you enjoy it for lunch, dinner, or as a vibrant side, this dish is the perfect way to celebrate wholesome, everyday cooking.