A delicious assortment of vegetables and blueberries!
Ingredients
1 tbsp
Extra virgin olive oil
(or coconut oil spray)
2 medium head
Cauliflower
(florets, steams removed and broken into chunks)
1 tsp
Turmeric, powder
1 dash
Salt and pepper
1/2 tsp
Cayenne pepper
2 tbsp
Nutritional yeast
8 beet(s)
Beets, raw
(peeled and quartered)
4 cup
Kale
(chopped)
1 clove(s)
Garlic
(minced)
1 avocado(s)
Avocado
(cut in half, pit removed and cut into chunks)
2 cup
Blueberries
1/4 cup
Walnuts
(chopped raw)
Instructions
Preheat oven to 425F (218C).
Line a rimmed baking sheet with foil, spray with coconut or olive oil, and set aside.
In a large bowl toss cauliflower with olive oil and turmeric.
Evenly spread cauliflower on a baking sheet.
Sprinkle generously with sea salt and pepper as well as a little cayenne pepper and nutritional yeast if desired.
Bake cauliflower for about 30 minutes, checking at 20 minutes. Add beets to a separate baking sheet and toss with olive oil, salt, and pepper to taste and bake for 35 minutes, turning once until tender.
When your cauliflower is just about done heat a large skillet or frying pan with a little coconut oil spray or a small drizzle of coconut oil over medium heat.
Add in kale and toss until it just starts to wilt and minced garlic.
Cut avocado into chunks or slices.
Assembly: • Divide kale among bowls • Top with roasted turmeric cauliflower • Add beets and chopped avocado on top • Then top with blueberries, and walnuts. Enjoy!
