You can really get creative with the vegetables you use here, which is why this is a favorite go-to meal of mine. Roasting vegetables is the equalizer of the kitchen. Few things are not delectable when roasted, smothered in olive oil, salt, and lemon. Another great note about using olive oil – you don’t need to line your baking sheet with parchment paper. No need to make extra waste! Woo!
I topped this with avocado, which yes, is not local to the PNW, but avocado is one of a few staples in my kitchen that I will make an exception for. We want our approach to zero-waste / low-impact cooking to be manageable, not to make us give up everything we used to love. I’ve given paper towels the boot and decided avocados will help me maintain sanity. It’s always a compromise.
This is an awesome recipe to meal prep with. You can make everything ahead of time and heat + serve during the week with no prep time! Not to mention using up old produce and meal prep is how you unconsciously level up into adulthood and before you know it you’re gathering your 2019 tax materials? How did this happen? Probably the magic of this Use-It-Up Roasted Buddha Bowl!
What vegetables are floating around in your fridge right now?
Closed Loop Cooking