Winter Garden Low Carb Bowl (Printable)

A nourishing bowl with roasted winter veggies, lean protein, and a creamy yogurt-herb dressing, perfect for a low-carb meal.

# List of ingredients:

→ Vegetables

01 - 1 small head cauliflower, cut into florets
02 - 1 medium broccoli crown, cut into florets
03 - 2 medium carrots, sliced
04 - 1 small red onion, sliced
05 - 2 cups Brussels sprouts, halved
06 - 2 tablespoons olive oil
07 - 1 teaspoon smoked paprika
08 - 1 teaspoon dried thyme
09 - Salt and pepper, to taste

→ Protein

10 - 2 boneless, skinless chicken breasts, cut into strips (or 1 block firm tofu for vegetarian option)
11 - 1 tablespoon olive oil
12 - 1 teaspoon garlic powder
13 - ½ teaspoon ground cumin
14 - Salt and pepper, to taste

→ Dressing

15 - ½ cup Greek yogurt
16 - 1 tablespoon fresh lemon juice
17 - 2 tablespoons chopped fresh parsley
18 - 1 tablespoon chopped fresh dill (or 1 teaspoon dried dill)
19 - 1 small garlic clove, minced
20 - Salt and pepper, to taste

→ Toppings

21 - ¼ cup toasted pumpkin seeds (pepitas)
22 - 2 tablespoons crumbled feta cheese (optional)
23 - Fresh microgreens or sprouts (optional)

# Steps:

01 - Preheat oven to 425°F. Line two baking sheets with parchment paper.
02 - In a large bowl, toss cauliflower, broccoli, carrots, onion, and Brussels sprouts with 2 tablespoons olive oil, smoked paprika, dried thyme, salt, and pepper. Spread evenly on one baking sheet.
03 - In a separate bowl, toss chicken strips or tofu with 1 tablespoon olive oil, garlic powder, ground cumin, salt, and pepper. Arrange on the second baking sheet.
04 - Roast vegetables and protein for 25 to 30 minutes, stirring vegetables halfway through, until vegetables are golden and tender and chicken reaches an internal temperature of 165°F or tofu is lightly crisped.
05 - Whisk together Greek yogurt, lemon juice, parsley, dill, minced garlic, salt, and pepper in a small bowl.
06 - Divide roasted vegetables and protein evenly among four bowls. Drizzle with yogurt-herb dressing and garnish with toasted pumpkin seeds, feta cheese, and microgreens as desired.
07 - Serve bowls warm.

# Expert Advice:

01 -
  • It tastes hearty and satisfying without leaving you sluggish or bloated afterward.
  • Everything roasts on two sheet pans while you make the dressing, so cleanup is almost reasonable.
  • You can prep the components ahead and assemble fresh each day, which somehow makes weeknight dinners less chaotic.
  • The yogurt-herb dressing is tangy enough to make plain roasted vegetables genuinely exciting.
02 -
  • Don't cut your chicken breasts too thick or they'll still be raw in the center by the time the vegetables are done roasting; thin strips are your friend.
  • If your oven runs hot, check everything at the 20-minute mark rather than trusting the timer blindly.
  • The dressing can be made up to three days ahead, which makes the whole bowl feel like a weeknight victory.
03 -
  • A pinch of chili flakes scattered over the vegetables before roasting adds a subtle heat that makes the whole thing more interesting without being spicy.
  • Don't skip the step of spreading vegetables in a single layer—they'll roast instead of steam, which makes all the difference in texture and flavor.

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