Simple Green Smoothiesのインスタグラム(simplegreensmoothies) - 5月29日 02時12分

ROASTED VEGGIE MEDLEY | serves two
2 tablespoons melted coconut oil, divided
1 cup sweet potato, cubed, 2-inch
1 carrot, cut in half lengthwise and quartered
5 cloves garlic, unpeeled
6 broccoli florets
1⁄2 cup brussels sprouts
1⁄2 zucchini, quartered
2 tablespoons fresh lemon juice
1⁄2 teaspoon red chili flakes
Black pepper and sea salt

INSTRUCTIONS
1. Preheat oven to 350° F* (180° C). Line a baking sheet or roasting pan with parchment (baking) paper.
2. Combine the sweet potato and carrots in a bowl. Add the melted coconut oil and mix to coat well. Spread evenly onto lined baking sheet. Tuck the garlic cloves amongst the sweet potatoes and carrots. Place in oven and bake for 20 minutes.
3. Meanwhile place broccoli, brussels sprouts, and zucchini in a bowl and drizzle with the remaining 1 tablespoon coconut oil.
4. After 20 minutes, remove baking sheet from oven and add the broccoli, brussels sprouts, and zucchini. Place back in oven and roast for another 10-15 minutes, or until the veggies are just tender. Remove from oven.
5. In a large bowl, combine lemon juice, red chili flakes, salt, and pepper. Squeeze the garlic cloves out of their skins, and discard skins. Add the roasted veggies and toss to coat.
6. Serve half the veggies over 1⁄2 cup quinoa and store leftovers for the following day. Eat as is, or top with marinara sauce, basil pesto, beet hummus, guacamole, or a sprinkling of tamari.

For Serving:
1 cup cooked quinoa
MORE RECIPES: simplegreensmoothies.com/cleanse

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