Name: Roasted Rainbow Vegetable Bowl
Prep time: 15 min
Cook time: 50 min
Yield: 6
Ingredients: 12 inc red or yellow baby potatoes (sliced into ¼ inch rounds); 2 sweet potatoes (skin on, sliced into ¼ inch rounds); 6 large carrots (halved and sliced); 3 medium beets (sliced); 12 radishes (halved); 6 tbsp melted coconut oil (divided); 1 tbsp curry powder (divided); 1 1/2 tsp salt (divided); 3 cups cabbage (thinly sliced); 3 red peppers (thinly sliced); 3 cups broccolini (roughly chopped); 6 cups collard greens (or kale; chopped); 3 lemons (juiced; divided); 6 tbsp tahini (divided); 6 tbsp hemp seeds (divided); 2 avocados (optional)

Roasted Rainbow Vegetable Bowl

Course

Dinner, Lunch

Prep Time

15 minutes

Cook Time

50 minutes

Servings

Ingredients

Vegetables

12 inc red or yellow baby potatoes sliced into ¼ inch rounds
2 sweet potatoes skin on, sliced into ¼ inch rounds
6 large carrots halved and sliced
3 medium beets sliced
12 radishes halved
6 tbsp melted coconut oil divided
1 tbsp curry powder divided
1 1/2 tsp salt divided
3 cups cabbage thinly sliced
3 red peppers thinly sliced
3 cups broccolini roughly chopped
6 cups collard greens or kale; chopped

Toppings

3 lemons juiced; divided
6 tbsp tahini divided
6 tbsp hemp seeds divided
2 avocados optional

Course

Dinner, Lunch

Prep Time

15 minutes

Cook Time

50 minutes

Servings

Ingredients

Vegetables

12 inc red or yellow baby potatoes sliced into ¼ inch rounds
2 sweet potatoes skin on, sliced into ¼ inch rounds
6 large carrots halved and sliced
3 medium beets sliced
12 radishes halved
6 tbsp melted coconut oil divided
1 tbsp curry powder divided
1 1/2 tsp salt divided
3 cups cabbage thinly sliced
3 red peppers thinly sliced
3 cups broccolini roughly chopped
6 cups collard greens or kale; chopped

Toppings

3 lemons juiced; divided
6 tbsp tahini divided
6 tbsp hemp seeds divided
2 avocados optional

Instructions

Preheat oven to 400 degrees F and line 2 large baking sheets with parchment paper.
To one baking sheet, add potatoes, sweet potatoes, carrots, beets, and radishes and drizzle with 3 Tbsp of coconut oil, 1 ½ tsp curry powder, and ¾ tsp salt. Toss to combine. Bake for a total of 20-25 minutes or until golden brown and tender.
To the second baking sheet, add the cabbage, bell pepper, and broccolini. Drizzle with remaining coconut oil, curry powder, and salt. Toss to combine.
When the potatoes/carrots hit the 10 minute mark, add the second pan to the oven and bake for a total of 15-20 minutes. In the last 5 minutes of baking, add the collard greens or kale to either pan and roast until tender and bright green.
To serve, divide vegetables on a plate and garnish with avocado (optional). Season with a pinch of salt and any fresh herbs you have. Drizzle with lemon juice, tahini and hemp seeds. Store leftovers in the refrigerator for up to 4 days. Reheat in a 350 degree F oven or on the stovetop over medium heat.

Nutrition Facts

Roasted Rainbow Vegetable Bowl

Amount Per Serving

Calories 494 Calories from Fat 243

% Daily Value*

Total Fat 27g 42%

Saturated Fat 13g 65%

Polyunsaturated Fat 4g

Monounsaturated Fat 2g

Sodium 1256mg 52%

Potassium 1042mg 30%

Total Carbohydrates 50g 17%

Dietary Fiber 17g 68%

Sugars 15g

Protein 17g 34%

Vitamin A 500%

Vitamin C 303%

Calcium 28%

Iron 38%

* Percent Daily Values are based on a 2000 calorie diet.

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