Vegetable Bowl with Avocado and Mushrooms
A quick and colorful bowl with roasted mushrooms and potatoes, fresh veggies, and creamy avocado. Perfect for a fast weeknight dinner or a hearty lunch.
- Total time
- 20 min
- Servings
- 2
- Calories
- 350
- Protein
- 8g
Ingredients
- 2 medium potatoes
- 8 oz mushrooms
- 1 large avocado
- 1 cup cherry tomatoes
- 1 medium carrot
- 2 cups lettuce
Instructions
- 1
Dice the 2 potatoes into 1/2 inch cubes and slice the 8 oz mushrooms. Toss with 1 tbsp olive oil and a pinch of salt, then spread on a baking sheet.
- 2
Roast at 425°F for 15-18 minutes, until the potatoes are golden and tender and the mushrooms are browned at the edges.
- 3
While roasting, slice the 1 avocado, halve the 1 cup cherry tomatoes, and shred the 1 carrot. Arrange the 2 cups lettuce in two bowls.
- 4
Top the lettuce with the roasted potatoes and mushrooms, then add the avocado, tomatoes, and carrot. Drizzle with olive oil and lemon juice if you like.
- 5
Season with salt and pepper to taste and serve warm or at room temperature.
Tools you’ll need
- baking sheet
- knife
- cutting board
- mixing bowl
Cook smarter
Get matched recipes for what’s in your fridge
Custrd is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
