Green Goddess Roasted Veggie Bowl Recipe


I’m really enjoying writing these beer and recipe posts. We cook every night anyways so why not blog about it.

Lake and trail was special brewed to celebrate the Centennial Anniversary of the Michigan State Parks, Lake & Trail is a copper lager that’s perfect for the hardest trail or preparing dinner. I thought it was pretty cool because it was done in partnership with Woosah Outfitters & REI Co-op. I like seeing different brands come together for a good cause.


Tonight’s recipe is the Green Goddess Roasted Veggie Bowl.


  • 1 Sweet Potato
  • 2 Broccoli Crowns
  • 1 Red Bell Pepper
  • 1 White Onion
  • A Couple Cherry Tomatoes
  • 5 Garlic Cloves
  • 1 lemon
  • Carrot Strings
  • Rice
  • Arugula
  • Eggs
  • cilantro


First cut all the sweet potato, broccoli, onion, red bell pepper, garlic and cherry tomatoes. We toss all the vegetables in olive oil, salt, pepper, dried oregano, garlic powder, onion powder and a little red chili flake.


Place the vegetables on a sheet pan and roast at 425 F until crispy. While the vegetables are roasting start your favorite rice. We use jasmine rice and for the bowling liquid we actually use vegetable stock for added flavor.


Once that rice is cooking it’s time to make the green goddess sauce. It’s a pretty simple sauce is just cilantro, oil, garlic, tahini, salt and pepper. Blend the mixture until smooth.

Right as everything is finish cooking poach an egg and assemble. Place arrange everything in a bowl and top with the eggs and sauce.


Crack another beer and enjoy!

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