Ingredients
4 cups chopped kale
2 cups spiralized zucchini
2 cups broccoli florets
1 cup cherry tomatoes
1/2 cup crumbled Greek yogurt (non-dairy option available)
2 tbsp lemon juice
1 tbsp olive oil
2 green onions (scallions), sliced
1 clove garlic, minced
1/4 cup chopped fresh parsley
1/4 cup chopped fresh basil
2 tbsp chopped scallions
1/4 cup pine nuts
1/4 cup finely chopped red onion
Sea salt
Black pepper
Instructions
Preheat oven to 375°F (190°C)
Toss kale, zucchini, broccoli, cherry tomatoes, red onion, olive oil, sea salt, and black pepper in a large bowl
Spread evenly on a parchment-lined baking sheet and roast for 15 minutes
Remove from oven and stir in minced garlic
In a separate bowl, whisk Greek yogurt, lemon juice, chopped parsley, basil, scallions, and 1/4 tsp additional sea salt
Toss roasted vegetables with the herb dressing to coat
Sprinkle pine nuts on top
Return to oven and bake for 10 minutes until heated through
Let cool slightly before garnishing with extra lemon juice and scallions
Notes
Substitute Greek yogurt with vegan mayo for a dairy-free option
Add bell peppers or cauliflower for more color/texture
Store leftovers airtight in the refrigerator for up to 3 days
Best served at room temperature to highlight flavors
- Prep Time: 20
- Cook Time: 25
- Category: High Protein Meals
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup (serves 4-6)
- Calories: 240
- Sugar: 4g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 2g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 5mg