Updated: Mar 28
Have you noticed yet? We love eating a delicious, healthy meal out of a large bowl! It's an easy way to mix so many wonderful flavors together and enjoy the savory fusion one bite after another. The roasted veggie bowl is one of our favorites and it is super simple to roast extras for left-overs and have additional bowls for the week. Perfect fueling for cycling workouts! This bowl is a "go to" meal for Coach Al the night before a race or hard interval workout. The potatoes are like rocket fuel!
Salt & Pepper
Choice of protein! Beef, Chicken or Tempeh
Potatoes! Yep these are white potatoes, just fine for active cyclists, sweet potatoes are great too
Bell pepper - any color, our favorite is red
Zucchini or yellow squash
Add or substitute any of your favorite veggies like brussel sprouts, beets or cauliflower!
Preheat your oven to 425 degrees.
Cut potatoes into quarters or cubes place in a bowl. Drizzle with olive oil and give a good shake of salt and pepper. Stir them well. Place on a cookie sheet and roast in oven for approximately 30 to 45 minutes. You can choose how toasty you want them! Set these aside when done.
While your potatoes are roasting, cut up your veggies and place them in a bowl. Drizzle with olive oil and season with salt and pepper.
Place on a cookie sheet and roast for approximately 20 to 25 minutes.
Place portions in serving bowls, top with your choice of protein. We had a little beef filet this evening. Finally, drizzle with a tablespoon or two of balsamic vinegar and sprinkle with a little crumbled feta cheese and enjoy!
We are Coach Al and Trish. Our goal is to share good nutrition and help support healthy lifestyles while keeping it real and simple because we all have busy lives. No fancy photos, no fancy food blogging, just real food for real life and cycling encouragement for a balanced, healthy life. Please leave a comment or question! Happy eating and cycling!