Roasted veggie tray bake with herby green dressing 🌱
For the roasted veg:
Chop 500g of baby potatoes in half and add to a baking dish, drizzle with avocado oil, 1 tsp paprika, 1 tsp oregano and 1 tsp salt. Roast in the oven for 1 hour at 180 degrees Celsius.
In a separate baking dish add 2 chopped carrots, 200g green beans (top and tailed and cut in half), 2 chopped courgettes, 1 tin of chickpeas and 4 chopped cooked beetroots. Add olive oil and place in the oven alongside the potatoes for 45 minutes.
Make the green dressing by blending yogurt (no sugar or coconut works well), parsley, dill, salt, pepper and 1/2 lemon juice.
Store in the fridge for up to 3 days.
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