Paleo Roasted Vegetables with Feta
Transform your weeknight meals with these Paleo Roasted Vegetables with Almond Feta—a vibrant, nutrient-packed dish that's both wholesome and satisfying! This recipe combines the natural sweetness of roasted red bell peppers, zucchini, yellow squash, and tender carrots with the bold, savory flavors of an easy homemade almond feta. The vegetables are roasted to perfection, achieving a caramelized exterior and tender interior, while the almond feta brings creamy tanginess and a touch of nuttiness to every bite. Made with nutrient-rich ingredients like garlic, nutritional yeast, and apple cider vinegar, this dairy-free recipe is ideal for those following paleo or vegan diets. Ready in under an hour, it’s perfect for a healthy side dish or a plant-based main course. Serve warm and get ready to savor the vibrant flavors that scream fresh and hearty in every bite!
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Recipe Information
Ingredients
- 2 large red bell pepper
- 2 medium zucchini
- 1 medium yellow squash
- 3 large carrots
- 1 large red onion
- 4 cloves garlic
- 4 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup almonds
- 2 tablespoons lemon juice
- 1 tablespoon apple cider vinegar
- 1 teaspoon dried oregano
- 2 tablespoons nutritional yeast
- 0.25 cup water
Instructions
Preheat your oven to 400°F (200°C).
Chop the red bell peppers, zucchinis, and yellow squash into bite-sized pieces. Peel and slice the carrots into quarter-inch thick rounds. Cut the red onion into wedges.
Place all the chopped vegetables and whole garlic cloves in a large bowl. Add olive oil, salt, and black pepper. Toss to coat the vegetables evenly.
Spread the vegetables out in a single layer on a baking sheet. Roast in the preheated oven for 35-40 minutes, stirring halfway through, until the vegetables are tender and slightly caramelized.
While the vegetables are roasting, prepare the almond feta by soaking the almonds in hot water for 10 minutes, then drain.
In a food processor, combine the soaked almonds, lemon juice, apple cider vinegar, dried oregano, nutritional yeast, and water. Blend until smooth. You may need to scrape down the sides a few times.
Transfer the almond feta to a small bowl and set aside.
Once the vegetables are done roasting, transfer them to a serving platter and top with spoonfuls of almond feta.
Serve warm and enjoy your Paleo Roasted Vegetables with Almond Feta.
Nutrition Facts
Calories |
1844 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 130.1 g | 167% | |
| Saturated Fat | 14.2 g | 71% | |
| Polyunsaturated Fat | 6.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6273 mg | 273% | |
| Total Carbohydrate | 128.3 g | 47% | |
| Dietary Fiber | 41.8 g | 149% | |
| Total Sugars | 65.8 g | ||
| Protein | 47.9 g | 96% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 646 mg | 50% | |
| Iron | 12.3 mg | 68% | |
| Potassium | 3152 mg | 67% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
