CAVA Roasted Vegetables Recipe

I love making this CAVA Roasted Vegetables Recipe at home because it brings that fresh, bold flavor you get in CAVA Mediterranean bowls right to your kitchen. These veggies are roasted just right—crispy edges, tender inside, and full of natural sweetness.

What makes them so special is how easily they mix with other simple, healthy ingredients. I first tried this at CAVA, and I couldn’t stop thinking about how versatile it is.

This recipe is rooted in Mediterranean flavors, which is why it’s so popular. The mix of spices, a touch of honey, and creamy garlic sauce makes it stand out.

I especially like pairing these roasted veggies with bowls that include my saffron basmati rice or brown rice—the flavors just click.

For serving, spoon these roasted veggies over your favorite rice or grains. Add a little extra garlic sauce on top, and you’ve got a colorful, filling bowl that’s ready to eat.

Garlic Sauce or Vinaigrette: Which Will Be Best for Roasted Vegetables Recipe?

Both work great, but I lean toward garlic sauce when I want comfort. It’s creamy, tangy, and coats every bite. The vinaigrette feels lighter and sharper.

If I’m meal prepping, I use their greek vinaigrette. It keeps better.
If I’m eating fresh and warm, garlic sauce wins.

You really can’t mess this up. Pick what fits your mood and your bowl.

CAVA Roasted Vegetables Recipe Perfect For

• It works on busy weeknights when you don’t want a sink full of dishes.
• It’s great for meal prep because the veggies hold up well.
• It fits clean eating days when you want balance, not boredom.
• It’s solid for meatless meals that still feel filling.
• It works as a side or the main bowl base.
• It’s perfect when you want restaurant-style food at home.

CAVA Roasted Vegetables Ingredients

1½ cups Brussels sprouts – I love how these roast crisp and slightly nutty. They add texture and deep flavor, giving the bowl a hearty, earthy taste.

1 medium zucchini – Keeps the dish soft and light. It soaks up flavors well and balances the sweetness of carrots and sweet potato.

1 cup carrots – Adds natural sweetness and bright color. I enjoy the slight crunch they keep even after roasting, which makes each bite fun.

1 medium sweet potato – Makes the bowl filling and slightly sweet. I like how it softens in the oven and pairs well with spices.

½ large red onion – Roasts to a mild, sweet flavor. I always keep it chunky so it caramelizes slightly but still has a bite.

1½ tablespoons honey – Helps the veggies caramelize and develop rich, golden edges. I feel it ties the flavors together without being overly sweet.

1 teaspoon garlic powder – Adds warmth and a savory kick without burning in the oven. I sprinkle it evenly for consistent flavor in every bite.

1 teaspoon ground cumin – Brings earthy, slightly smoky undertones. I use it to give depth that lifts all the roasted vegetables’ natural taste.

1 teaspoon smoked paprika – Gives a mild smoky flavor and subtle color. I like how it complements sweet potatoes and carrots naturally.

2 tablespoons avocado oil – Perfect for high-heat roasting. I love that it helps veggies crisp up without tasting heavy or greasy.

Salt – Essential for flavor. I always taste and adjust because it brings out each vegetable’s natural sweetness and balances the spices perfectly.

For Garlic Sauce

1 cup Greek yogurt – Thick, creamy, and tangy. I like how it coats the veggies lightly and adds a cooling balance to warm spices.

¼ cup mayonnaise – Adds smooth richness to the sauce. I feel it makes the garlic flavor softer and more spreadable over roasted veggies.

1½ tablespoons vinegar – Cuts through creaminess with tang. I use it to brighten the sauce and make each bite fresh.

1 teaspoon dried oregano – Adds a light herbal note. I enjoy the Mediterranean flavor it brings to the sauce without overpowering the vegetables.

½ teaspoon salt – Balances all ingredients. I always taste after mixing so the sauce doesn’t feel flat or too sharp.

2 garlic cloves – Sharp, bold, and fragrant. I love how it turns the sauce into a signature flavor that makes these roasted veggies unforgettable.

How To Make CAVA Roasted Vegetables

Step 1 | Prep the Vegetables

Preheat the oven to 400°F. Cut the Brussels sprouts in half, dice the zucchini, slice the carrots, dice the sweet potato, and cut the red onion into chunks. Add all vegetables to a large baking dish or sheet pan.

Step 2 | Season and Roast

Drizzle the vegetables with honey, then sprinkle garlic powder, cumin powder, smoked paprika, and salt evenly over the top. Finish with a generous drizzle or spray of avocado oil. Toss everything well so the vegetables are evenly coated.

Place the pan in the oven and roast for 30–35 minutes, stirring halfway through, until the vegetables are tender and lightly caramelized.

Step 3 | Make the Garlic Sauce or Vinaigrette

While veggies roast, I make the sauce. I add Greek yogurt, mayo, vinegar, oregano, salt, and garlic into a blender. I blend until smooth. No chunks left. The sauce should look thick but pourable. Sometimes I go with vinaigrette instead, but garlic sauce gives that real CAVA Roasted Vegetables taste.

Step 4 | Assemble and Serve

Spoon the roasted vegetables into a bowl and drizzle generously with the garlic sauce. Serve warm as a bowl-style Greek Roasted Vegetables or portion into containers for easy meal prep.

Making Tips for CAVA Roasted Vegetables

• I always cut the veggies into similar sizes so they cook evenly and nothing ends up mushy or underdone.
• Give the pan some space—crowded veggies steam instead of roast. I learned this the hard way.
• I toss or stir the vegetables halfway through roasting to make sure all sides get golden and caramelized.
• Watch the edges carefully. I pull them out when they’re lightly browned; that’s when the flavor pops.
• Let the veggies cool for a few minutes before drizzling the garlic sauce so it doesn’t get too watery.

What To Serve or Pair with This CAVA Roasted Vegetables

These roasted vegetables are perfect for building a full Mediterranean-style bowl. I often layer them over brown rice or saffron basmati rice to make a simple, hearty base.

They also go really well with grilled chicken, lamb, or falafel, adding flavor and texture without overpowering the protein. I sometimes add them to pita wraps or bowls with hummus for a quick, filling lunch.

For a lighter option, I toss them into a Greek salad or customized grain salad, where the warm vegetables meet fresh greens and tangy dressings.

I usually think about balance when serving—warm roasted vegetables, fresh greens, and a creamy sauce. You can mix and match these roasted veggies with your favorite bowls or salads for a meal that’s easy and full of flavor.

How to Store and Use Leftover

Store your roasted vegetables in an airtight container in the fridge to keep them fresh for up to 4 days. Keep the garlic sauce separate so it stays creamy and doesn’t make the veggies soggy.

When you’re ready to eat, reheat the veggies in the oven or a skillet for best texture, then drizzle the sauce on top. Leftovers also work great in bowl meals, wraps, or salads, giving you a quick, flavorful option without extra cooking.

FAQs

Can I make CAVA Roasted Vegetables ahead of time?
You can prep these vegetables in advance. Roast fully, let them cool, and store in an airtight container in the fridge. Keep the garlic sauce separate, then add it fresh when serving to maintain flavor and texture.

Is this recipe healthy?
This recipe is naturally balanced. Vegetables provide fiber and vitamins, avocado oil gives healthy fats, and the yogurt sauce adds protein. It’s roasted, not fried, making it light, satisfying, and full of flavor without feeling heavy or greasy.

Can I use frozen vegetables?
Fresh vegetables give the best texture, but frozen ones work if thawed completely and patted dry. Excess moisture can prevent browning, so drying is key. Adjust cooking time slightly to ensure everything roasts evenly without getting mushy.

Can I skip the honey?
Honey helps the vegetables caramelize and adds subtle sweetness, but it’s optional. You can use maple syrup or leave it out entirely. The spices and roasting method still give plenty of flavor, even without extra sweetness.

How do I make it vegan?
The roasted vegetables themselves are vegan. To make the sauce vegan, swap the garlic yogurt sauce for a simple vinaigrette or tahini-based dressing. This keeps the dish creamy and flavorful while staying plant-based.

Why are my vegetables not crispy?
Most often, vegetables steam because the pan is overcrowded or oven heat is too low. Spread them out on the baking sheet and roast at 400°F. Stirring halfway also ensures even browning and prevents soggy pieces.

Can I add protein to this recipe?
Yes, this recipe pairs well with grilled chicken, tofu, or chickpeas. Adding protein turns it into a full meal. Roast vegetables first, then serve the protein on top or on the side for a balanced bowl.

How long does the garlic sauce last?
When stored in an airtight container in the fridge, the garlic sauce keeps well for about four days. Give it a stir before using, as it may thicken slightly over time. It maintains flavor without losing creaminess.

Can kids eat this?
Definitely. The flavors are mild and not overpowering. Sweet potatoes and carrots are usually favorites. If needed, reduce garlic slightly in the sauce. It makes a colorful, flavorful, and kid-friendly addition to meals.

This CAVA Roasted Vegetables Recipe is one of those dishes that proves simple food can still feel special. I’ve made it more times than I can count, and it never lets me down. The roasted veggies come out warm and golden.

The garlic sauce brings everything together without stealing the show. It works for quick dinners, meal prep, or healthy bowls at home.

If you like CAVA-style roasted vegetables, this version fits right into your kitchen.