Herbed Bowl Of Colour Recipe

Looking for a filling but healthy addition to your meal time which satisfies your whole fam or a yummy side to contribute for entertaining? This colourful dish is always a winner!

You can adapt to what vegetables you have on hand or prefer and leave out the goats cheese if you are dairy intolerant. Created in summer, the oregano, beetroot and zucchini are found in abundance to enjoy this time of year. 

Here goes...

Herbed Bowl Of Colour

Serves 8 adults as a side dish

What You'll Need:

Bunch baby beetroot, chopped into 1 cm chunks 

2 orange sweet potatoes, peeled & chopped into 2 cm chunks

1 purple skinned sweet potato, peeled & chopped into 2 cm chunks (or 2 if you’d prefer not use white potato)

1/4 jap pumpkin, peeled chopped into 2cm chunks

2 white potatoes, peeled and chopped into 2cm chunks 

1 zucchini, sliced into thirds length way & then quarter thickness (around .5cm) 

Large bunch fresh oregano, leaves removed & chopped finely 

Ghee, melted for cooking 

Goats curd, for garnishing  

Himalayan/ Celtic sea/ Seaweed salt, to season 

What You'll Need To Do:

Preheat oven to 180 degrees C.

Depending on the size of your oven, you’ll need to roast the veggies in batches, spread out on large baking trays oiled with either coconut oil/ghee or use baking paper to avoid sticking.

Melt around 1 tbsp ghee per roasting batch, drizzle overtop the veggies and sprinkle over chopped oregano and salt. 

I started with all the sweet potato, adding to the baking tray, drizzling with ghee, sprinkling with oregano and roasting for 40 mins, or until cooked through and slightly crunchy. Once ready, remove to let cool into a large bowl or tray. 

Next add the beetroot, pumpkin & white potato to the baking tray, but try to keep them in sections of the vegetable types, just incase one needs further cooking than another.

Roast for 40 mins, or until cooked through & the potato is slightly crunchy. Once cooked, remove to let the vegetable cool into a large bowl or tray. 

Next add the zuchinni, spreading it out over the tray, drizzling ontop melted ghee and sprinkling over the oregano. Bake for 15 minutes before turning each piece over and baking for a further 15 mins. 

Add all the cooked veggies except zucchini to a large serving bowl and mix well. Then gently add pieces of zucchini and mix gently.

Optionally crumbled over goats curd and then top with additional fresh oregano and salt to season (if you didn’t already do this before roasting).

Enjoy warm or add to the fridge to serve cold later on.

After more recipe inspiration? Find age appropriate meal ideas in my baby health guide, Thriving Bubba; pregnancy specific nourishment within my online program, Path To Glowing Mumma.