| 15 | 20 | 214 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 10 min | 2 |
| 1 cup | Cauliflower |
| 1 cup | Broccoli, raw |
| 1 cup slices | Zucchini |
| 1 cup diced | Celery |
| 1 clove(s) | Garlic (thinly sliced) |
| 1 tbsp | Extra virgin olive oil (you can use coconut oil) |
| 1 leaf | Swiss chard (sliced into ribbons) |
| 2 tbsp | Sliced almonds |
| 1 tbsp | Extra virgin olive oil (for drizzle) |
| 1 tbsp | Lemon juice (for drizzle - you can use coconut aminos) |
| 1 tsp | Red pepper flakes (to taste) |
| 1 tsp | Salt (seasoning mix) |
| 1/2 tsp | Turmeric, powder (seasoning mix) |
| 1/4 tsp | Cayenne pepper (seasoning mix) |
| 1 dash | Curry powder (seasoning mix) |
1. Preheat oven to 400 degrees F (205 degrees C).
2. Place vegetables directly on a rimmed baking sheet, drizzle with oil and sprinkle with Seasoning Mix: (Combine all ingredients in a jar, put lid on jar and shake well until mixed)
3. Roast 10 to 15 minutes, until vegetables begin to brown.
4. In a large bowl, add roasted vegetables, Swiss chard ribbons and sliced almonds, toss to combine.
5. Serve in deep bowls, drizzle with a bit of oil, a dash of coconut aminos or lemon juice and a pinch of red pepper flakes.
Vegetables
provide key vitamins and minerals for the health and maintenance of the body!
I have chosen a few vegetables that work well together, but there are thousands of combinations that would work.
With the delicious Seasoning Mix that I have included in the recipe, more or less any combination of veggies will taste great.
| Meat Alternative | 0.2 |
| Vegetables | 4.6 |
