Roasted Garden Veggie Bowl with Creamy Pepper Sauce

Roasted Garden Veggie Bowl with Creamy Pepper Sauce

Roasted Garden Veggie Bowl with Creamy Pepper Sauce: A farm-fresh meal featuring seasonal produce from Harvick Farms

There’s something magical about walking through the garden this time of year. The cabbage heads are full and vibrant, the beets practically glow beneath the soil, and the peppers? Let’s just say they’re putting on a show.

This week at Harvick Farms, our produce boxes are filled with some of the most beautiful summer vegetables we’ve ever grown—especially our giant purple cabbage, which inspired this nourishing and colorful recipe. It’s cozy, simple, and lets the natural flavor of our homegrown produce shine.

Whether you’re cooking for yourself or feeding a friend, this Roasted Garden Veggie Bowl with Creamy Pepper Sauce is a vibrant way to enjoy what’s in season.

🧺 What’s In Season at Harvick Farms:

This week’s produce box includes:

  • 🟣 Purple & Green Cabbage – earthy, crunchy, and gorgeous

  • ❤️ Red Beets – sweet, rich, and perfect for roasting

  • 🔴 Radishes – peppery and crisp, roasted to mellow

  • 🥔 Potatoes – hearty and grounding

  • 🌶️ Poblano & Bell Peppers – smoky, sweet, and flavorful

 

✨ Recipe: Roasted Garden Veggie Bowl with Creamy Pepper Sauce

Serves 2 | Prep Time: 15 mins | Cook Time: 35 mins

Ingredients:

  • 1 cup purple cabbage, chopped

  • 1 cup green cabbage, chopped

  • 2 medium beets, peeled and cubed

  • 4–5 radishes, halved

  • 2 medium potatoes, cubed

  • 1 poblano pepper, sliced (plus 1 more for the sauce)

  • 1 bell pepper, sliced (plus ½ for the sauce)

  • 2 tbsp olive oil

  • Salt & pepper to taste

  • ½ tsp smoked paprika

  • ½ tsp garlic powder

  • ¼ tsp cumin

  • Optional: chopped fresh parsley or thyme for garnish

🌶️ Creamy Pepper Sauce:

  • 1 roasted poblano, skin removed

  • ½ roasted bell pepper

  • 3 tbsp Greek yogurt or sour cream

  • 1 tsp lime juice

  • 1 small garlic clove

  • Salt to taste

Lainey at Harvick Farms CabbageCSA Produce Box at Harvick Farms

🥣 Instructions:

  1. Preheat your oven to 425°F (220°C).

  2. On a large baking sheet, toss the cabbage, beets, potatoes, and radishes in olive oil and season with salt, pepper, paprika, garlic powder, and cumin. Spread evenly.

  3. On a separate pan (or corner of the same one), place the extra poblano and bell pepper for the sauce. Lightly oil them.

  4. Roast everything for 30–35 minutes, flipping once halfway through, until veggies are golden and fork-tender.

  5. Once the peppers are soft and blistered, remove their skins and place them in a blender with the yogurt, lime juice, garlic, and a pinch of salt. Blend until smooth.

  6. Assemble your bowls with the roasted veggies, drizzle generously with creamy pepper sauce, and top with fresh herbs if desired.

💡 Tips & Serving Ideas:

  • Add a soft-boiled egg, grilled chicken, or quinoa for protein.

  • Leftover veggies make great additions to wraps, salads, or scrambled eggs.

  • The pepper sauce keeps in the fridge for 3–4 days—great as a dip or sandwich spread, too!

🌱 Eat With the Seasons

One of the best parts of seasonal eating is how every meal feels connected—to the land, the weather, and the hands that grew it. At Harvick Farms, we grow our produce with love and care right here in Cassville, Missouri. This bowl is more than just dinner—it’s a taste of our summer harvest.

📦 Want to try this at home?
Order our spices directly from our site.
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📍 16062 State Hwy 76, Cassville, MO
🕘 Friday–Saturday 9a–5p | Sunday 1–5p
📧 info@harvickfarms.com | 🚚 U.S. Shipping Available!

💛 From our soil to your table—happy cooking!

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