Roasted Root Veggie Bowl with Buckwheat and Herb Vinaigrette

CP Phase Lunch Yellow food vegan vegetarian pescatarian halal kosher keto dairy-free nut-free egg-free shellfish-free fish-free soy-free pork-free nightshade-free

Root veggies offer clean, nutritious carbs. Buckwheat adds clean protein and texture. Herbs and vinegar jazz up and refresh.

🥦 Ingredients

  • ●½ cup cooked buckwheat
  • ●1 cup diced roasted carrot and parsnip
  • ●1 tbsp chopped parsley
  • ●1 tbsp olive oil
  • ●1 tsp apple cider vinegar
  • ●½ tsp salt

👩‍🍳 How to Make It

1
Roast veggies: Toss with olive oil and salt. Roast at 425°F for 25 minutes. Make vinaigrette: Mix parsley, olive oil, vinegar, and salt. Serve: Layer buckwheat and veggies. Drizzle vinaigrette.

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