Roasted Veggie Bowls With Blue Cheese

• Toby’s Blue Cheese, to drizzle and dip
• 2 cups broccoli
• 2-3 large carrots or 1-2 sweet potato(es)
• 2 cups cooked rice, or grain of choice
• 1 avocado
• 1/4 cup good olive oil
• Spices, to taste
• Optional: add protein of choice, we used tofu

Gather all ingredients. Cook rice or grain according to the package. Use broth or bouillon instead of water for more flavorful rice.

Heat oven to 425 degrees. Cut potatoes or carrots into small pieces. Chop broccoli into small florets. You can use any variety of vegetables you have on hand. Place veggies on a baking sheet. Drizzle with oil and any spices you’d like to use. We suggest a touch of salt, pepper, garlic powder, and onion powder. Place the baking sheet in the oven for 25-30 minutes, flipping halfway through. Remove vegetables from the oven when veggies have a nice roasted appearance.

Divide your rice into two bowls and top with roasted veggies. Add sliced avocado and a hefty drizzle of Toby’s Blue Cheese. Enjoy!