Salad With A Spoon

This Harvest Plate brings together warm, caramelized vegetables, crispy chickpeas, creamy avocado, and a savory Greek yogurt base for a satisfying, fall-inspired meal. The combination of textures and flavors makes this dish feel a little special while still being simple enough for an everyday lunch or dinner.

Why You’ll Love It

• Simple and satisfying: A combination of creamy, crispy, and roasted ingredients makes every bite delicious.
• Minimal effort: Most of the cooking happens in the oven, making this an easy meal to pull together.
• Perfect for meal prep: Prepare the components ahead of time and assemble when you’re ready to eat.

Nutrition Highlights

• Protein-rich base: Greek yogurt and chickpeas provide protein to help make this plate satisfying.
• Fiber and micronutrients: Brussels sprouts, carrots, and chickpeas contribute fiber, vitamins, and minerals.
• Nourishing fats: Avocado and olive oil provide unsaturated fats that complement the vegetables and creamy yogurt.

Ingredients

Roasted Vegetables

• Carrots, cut into matchsticks
• Brussels sprouts, quartered
• Avocado oil, for roasting
• Paprika, to taste
• Garlic powder, to taste
• Black pepper, to taste

Savory Greek Yogurt Base

• 1 cup plain Greek yogurt
• Olive oil, for drizzling
• 1 tablespoon fresh lemon juice
• Fresh dill, chopped, to taste

Toppings

• Store-bought crispy chickpeas
• Avocado, sliced

Instructions

1. Preheat the oven. Preheat your oven to 400°F.
2. Prepare the vegetables. Cut the carrots into matchsticks and quarter the Brussels sprouts. Arrange them on a baking sheet.
3. Season and roast. Drizzle the Brussels sprouts and carrots with avocado oil and season with paprika, garlic powder, and black pepper. Toss to coat evenly. Roast for approximately 20 minutes, tossing halfway through, until tender and lightly caramelized.
4. Prepare the Greek yogurt base. In a small bowl, combine the Greek yogurt, a drizzle of olive oil, fresh lemon juice, and chopped dill. Stir until smooth and creamy.
5. Assemble the plate. Spread the savory Greek yogurt across the bottom of a shallow bowl or plate. Top with the warm roasted vegetables, crispy chickpeas, and sliced avocado.
6. Serve and enjoy. Enjoy immediately while the vegetables are warm and the chickpeas are crispy.

Meal Prep & Storage

• Roasted vegetables: Store in an airtight container in the refrigerator for up to 3–4 days.
• Greek yogurt base: Prepare ahead and refrigerate in a covered container for up to 3 days.
• Assembly: Keep components separate until ready to eat. Slice the avocado just before serving for the best freshness.