Vanilla Roasted Root Vegetable + Yogurt Parfaits

Vanilla Roasted Root Vegetable + Yogurt Parfaits

These yogurt breakfast bowls are made with vanilla roasted butternut squash and beets, served up as yogurt parfaits layered with creamy nut butter and granola. They're a low-calorie breakfast perfect for weight loss.

Ingredients

  • 1 butternut squash, diced (to save time, I like to buy pre-cut butternut squash; you’ll need about 2 cups)
  • 3 large red beets, peeled and diced
  • 2 tablespoons organic, grass-fed ghee, melted
  • 2 teaspoons Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract (split)
  • 1 tablespoon organic ground cinnamon
  • 2 cups organic, grass-fed, full-fat plain yogurt
  • 4 tablespoons nut butter
  • 1 cup granola

Directions

Preheat oven to 425 degrees F. On a large baking sheet, spread diced squash and beets into an even layer. Combine 1 teaspoon Vanilla Extract with melted ghee, stirring to mix. Evenly drizzle vanilla ghee over veggies. Sprinkle with cinnamon. Toss everything together to combine and bake for 30 minutes, tossing halfway.

Meanwhile, combine remaining teaspoon of vanilla extract with yogurt and stir to combine.

Evenly divide vanilla yogurt among four bowls or glasses. Top with roasted veggies, nut butter and granola. Serve and enjoy!

Notes:

Recipe by: Root + Revel

  • 1 butternut squash, diced (to save time, I like to buy pre-cut butternut squash; you’ll need about 2 cups)
  • 3 large red beets, peeled and diced
  • 2 tablespoons organic, grass-fed ghee, melted
  • 2 teaspoons Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract (split)
  • 1 tablespoon organic ground cinnamon
  • 470 ml organic, grass-fed, full-fat plain yogurt
  • 4 tablespoons nut butter
  • 105 g granola

Directions

Preheat oven to 220 degrees C. On a large baking sheet, spread diced squash and beets into an even layer. Combine 1 teaspoon Vanilla Extract with melted ghee, stirring to mix. Evenly drizzle vanilla ghee over veggies. Sprinkle with cinnamon. Toss everything together to combine and bake for 30 minutes, tossing halfway.

Meanwhile, combine remaining teaspoon of vanilla extract with yogurt and stir to combine.

Evenly divide vanilla yogurt among four bowls or glasses. Top with roasted veggies, nut butter and granola. Serve and enjoy!

Notes:

Recipe by: Root + Revel

  • 7 minprep

  • 30 mincook

  • 4servings

This Recipe Uses

Madagascar Bourbon Pure Vanilla Extract 4oz

Madagascar Bourbon Pure Vanilla Extract