Pictured above is the contents of my dinner last night- my dinner that only cost me $3.49. What I made with these tasty veggies and Greek yogurt is a recipe I have posted previously, but I decided to post it again as a shining example that for less than $4, you can make a filling, healthy meal. Did I mention these vegetables were also organic? I love this dish so much (especially in winter), not only because of how delicious and simple it is, but because it screams eat your vegetables and buy from local farmers!
Roasted veggies are fantastic on their own and only need a little roasting with olive oil and salt and pepper to bring out their natural flavors, and this Greek yogurt sauce gives them an added tangy dimension. Here’s how to prepare this easy, flavorful meal…
Root vegetables of your choice. I used the following:
1 small sweet potato
1 small red potato
4 cloves of garlic – peeled and cut in quarters
6 oz container of Greek yogurt
1/2 a small shallot chopped
Juice of 1/2 a lemon
drizzle of extra virgin olive oil
Salt and pepper to taste (I used garlic pepper and Adobo)
Cut vegetables into small pieces and toss with garlic, olive oil and a sprinkle of salt and pepper. Roast in a Pyrex in the oven for 45 minutes at 400 degrees, tossing occasionally to make sure it doesn’t stick to the bottom.
While veggies are roasting, make the Greek yogurt sauce. Combine Greek yogurt, lemon juice and shallots. Mix together in a small bowl and season to taste.
When the vegetables are done, transfer to a bowl and top with Greek yogurt sauce.