I am the queen of lazy.
I come off super productive and put together, but in reality, I am a hot mess that by the time 5:00 PM hits, I just want grey sweatpants, football, and a nice heated pillow with a side of food. Please and thank you.
There are many nights, especially by Friday, where I am a.) too busy or b.) too lazy to cook. Shocking, right?! That’s why my dinners I show on Instagram are so repetitive. Like I said, once Friday rolls around, you can bet your butt I’ll be chilling out on my couch catching up on Scandal and what not.
Story time: I love roasted veggies? Wait, you can’t tell?? It’s not like I make every single recipe with them???? So maybe I’m obsessed (understatement), but they’re so customizable. Today, I made mine more on the “greek” side with the seasonings and flavor, and it tasted completely different than normal, but in the best way possible. Considering I’m still dreaming of a trip to Greece, this bowl of goods did the trick, and the barley is the perfect touch!
If you couldn’t tell, lots of my meals are lazy, one pan type of meals suited for a busy teenagers life, and today is no different. I’ve teamed up with Sprouts and General Mills to show you guys this EXTREMELY easy one pan dish filled with flavor, all thanks to Annie’s Goodness Salad Dressing. I’m not big on store bought dressing, but this may make me change my mind. The greek flavors are one of a kind.
Plus, this promotion also includes a GIVEAWAY, so ummmm- double whammy!! That’s right- you can enter the “Get and Give Back Sweepstakes”, in which you have a chance to win two $2,000 Sprouts gift cards, one for yourself and one for a local food bank of your choice! If you’re interested, click here.
- 6 large carrots, chopped
- 1 bell pepper, diced
- 1 tomato, sliced
- 1 tbsp coconut oil, melted
- 1 tbsp balsamic vineager
- ½ tsp salt
- 1 cup barley, cooked
- raw, sliced English cucumber
- ½-1 whole avocado, sliced
- 2 tbsp-1/4 cup Annie's Goodness Dressing
- 1.) Pre-heat your oven to 450 degrees F. In a bowl, toss your carrots and bell pepper in the olive oil and salt.
- 2.) Line a baking sheet with aluminum foil, and place your tossed vegetables on there. Add your sliced tomatoes next to it, giving everything even space to cook.
- 3.) Drizzle the balsamic vinegar over the vegetables, and stick in the oven for 20-30 minutes, or until the tomatoes are tender and the carrots are ready.
- 4.) Once ready, remove from the oven and add to the bowl.
- 1.) In a bowl, add your barley, avocado, dressing, and whatever else you desire.
- 2.) Once your vegetables are done, add in and enjoy!
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