This is one of our staple dishes that I do at least once a week when I am too tired to think of what to cook for dinner. It is a no-brainer, super easy to make and tastes yummy. All you need to do is chop up some vegetables and roast them in the oven. How simple is that! :)
Ingredients:
1 small aubergine
1 small head of cauliflower
1 red pepper
1 yellow pepper
10 brown mushrooms
4 small sweet potatoes
4 cloves of garlic minced
4 tablespoons of cold-pressed virgin coconut oil
2 teaspoon of turmeric
Himalayan salt to taste
Other vegetable options:
Zucchini
Pumpkin
Butternut squash
Broccoli
Servings:
2 as mains or 4 as side dishes
Directions:
1. Wash and chop vegetables into bite-sized pieces
2. Preheat oven to 200 degrees
3. Put coconut oil into roasting pan and place it in the oven to melt for 2-3 mins (skip this step if your coconut oil is not harden)
4. Start with harder vegetables first like the sweet potatoes and cauliflower, sprinkle turmeric and coat evenly
5. Roast the sweet potatoes and cauliflower for 10 mins then stir to make sure they cook evenly
6. Then roast the mushrooms and aubergine for 10 mins and stir to make sure they cook evenly
7. Mix the minced garlic and the peppers and roast for 10 mins
8. Enjoy the roasted vegetables on its own, or with quinoa or a simple roast chicken
Tip: You can also dump all the vegetables in a large roasting tray at the same time and roast for 40 mins (I would recommend only putting the minced garlic during the last 10 mins of the cooking time so that it does not burn)
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