a weekly staple in our house.
this is the perfect meal to plan for every week, but you switch the veggies up weekly so that it never gets boring!
:: for this bowl I roasted broccoli with olive oil, salt & pepper @ 400 for 20-25 minutes.
:: then I roasted sweet potatoes in wedges with olive oil, salt, pepper & a little cayenne again @ 400 for 20-25 minutes. I had mine with a little Dijon mustard.
:: for the squash I did exactly the same thing, sensing a theme here?
:: kale chips are my new jam.. I just remove the kale from the stems, spray with avocado oil, sprinkle with salt & roast & 400 for 10-15 minutes.
:: I served it all over brown rice. And it was goood.
xx,
ellyn
INGREDIENTS:
1 broccoli crown
1 medium sweet potato
1 squash
3-4 kale stems
1 cup brown rice
Olive oil
Avocado spray
Salt & pepper
Cayenne
