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. A low-calorie breakfast recipe perfect for weight loss, it’s a savory idea for cooking with vanilla extract.

1 butternut squash, diced (to save time, 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 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

View the full recipe at Root + Revel →