Roasted Vegetables and Herb Yogurt Bowl

All of my favorites on my plate right now!

This roasted vegetables and herb yogurt bowl has it all … soft boiled eggs, roasted veg, herb yogurt & barley. Dinner doesn’t have to be complicated or stressful, sometimes throwing together a few of your favorite components makes for the best kind of meal.

Roasted Vegetables and Herb Yogurt Bowl

Serves: 1 salad


  • Roasted Veggies
  • 3 carrots
  • ½ head broccoli
  • 2 tbsp olive oil
  • salt and pepper to taste
  • 2 tbsp parmesan cheese
    Herb Yogurt
  • 1 cup yogurt
  • ¼ cup chopped fresh herbs (I used basil and parsley)
  • drizzle of olive oil
  • salt and pepper to taste
    Other salad fix-ins
  • 1 watermelon radish - sliced
  • ½ cup cooked barley
  • ¼ cup sprouts
  • 1 soft boiled egg
  • 1 tsp everything bagel seasoning
  1. For the roasted veggies, pre-heat the oven to 350 degrees. Toss the washed carrot & broccoli florets in olive oil, salt and pepper. Lay the carrots and broccoli out on a lined baking sheet & sprinkle parmesan on the broccoli. Place them in the over for about 30 minutes (or until slightly crispy).
  2. For the herb yogurt, simply mix all of the ingredients in a bowl.
  3. To assemble the salad, spread the herb yogurt in the bottom of a bowl & add the roasted veggies. Top with the cooked barley, radishes, sprouts, and the soft boiled egg. Sprinkle everything with everything bagel seasoning.


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