Seasoned Baked Potatoes and Carrots Bowl
Ingredients
- 4 medium potatoes
- 3 medium carrots
- 1 cup peas
- 2 beets
- 1 head broccoli
- 2 tablespoons olive oil
- 2 tablespoons nutritional yeast
- 1 teaspoon garlic powder
Preparation
Slice the potatoes and carrots into even pieces
Toss the sliced potatoes and carrots with olive oil, nutritional yeast, and garlic powder.
Preheat oven to 200°C
Roast the tossed vegetables in the oven for 20-30 minutes until golden and tender
Prepare peas, beets, and broccoli by steaming or roasting them separately if desired
Combine all cooked vegetables in a bowl and serve
