Air Fryer Roasted Mixed Vegetables with Garlic Yogurt Sauce

Ingredients

• 1 head Cauliflower (cut into florets of similar size)
• 1 piece Red Bell Pepper (seeded and sliced into bite‑size strips)
• 1 piece Zucchini (seeds removed, cut into pieces similar to other veg)
• 1 piece Sweet Potato (peeled and diced into cubes matching other veg size)
• 1 piece Carrot (peeled and diced into cubes)
• 1 piece Red Onion (diced; yellow or white onion can be used)
• 1 tsp Garlic Powder
• 1 tsp Italian Seasoning
• 0.5 tsp Smoked Paprika
• 2 tsp Balsamic Vinegar
• 7 tbsp Olive Oil (extra virgin preferred)
• to taste Salt
• to taste Black Pepper
• 1 cup Greek Yogurt (plain, about 250 g)
• 1 clove Garlic Clove (pressed into yogurt)
• 0.5 lemon Lemon (juice only)
• 1 handful Fresh Parsley (chopped)
• 2 tbsp Mixed Seeds (e.g., pumpkin, sunflower; for garnish)
• 2 tbsp Pomegranate Seeds (for garnish)
• a few leaves Fresh Basil Leaves (torn for garnish)

Instructions

1. Prepare Vegetables

   Trim and cut cauliflower, red bell pepper, zucchini (remove seeds), sweet potato, carrot, and red onion into bite‑size pieces of similar size.

   Time: PT10M

2. Make the Marinade

   In a small bowl whisk together garlic powder, Italian seasoning, smoked paprika, balsamic vinegar, olive oil, and season with salt and pepper.

   Time: PT3M

3. Coat Vegetables

   Pour the marinade over the chopped vegetables in the large bowl and toss until every piece is evenly coated.

   Time: PT2M

4. Line Air Fryer Basket

   Cut a piece of parchment paper to fit the bottom of the air‑fryer basket and place it inside.

   Time: PT1M

5. Air‑Fry the Vegetables

   Spread the coated vegetables in a single layer in the basket. Air‑fry at 340°F (170°C) for 20 minutes, shaking or stirring halfway through.

   Time: PT20M

   Temperature: 340°F

6. Prepare Garlic Yogurt Sauce

   In the small bowl combine Greek yogurt, pressed garlic clove, lemon juice, olive oil, chopped parsley, salt and pepper. Mix until smooth.

   Time: PT5M

7. Stir Mid‑Cook

   After 10 minutes, open the air fryer, stir the vegetables with tongs, then resume cooking for the remaining time.

   Time: PT1M

8. Plate and Garnish

   Spread a generous spoonful of the yogurt sauce on each plate, top with the roasted vegetables, sprinkle mixed seeds, pomegranate seeds, and torn basil leaves.

   Time: PT3M

Nutrition Facts

Calories

380

Protein

12 g

Carbohydrates

30 g

Fat

24 g

Fiber

6 g