Happy Meatless Monday! I was browsing pictures on Instagram last week and came across a beautiful and colorful plate of veggies and couldn’t want to replicate it. It is a rainbow veggie plate, which you can make with seasonings of your choice. I tried to mix my seasonings up with each veggie so each one tasted different. Give this a try for a colorful dish!
1/2 Yellow Onion
1/2 Red Pepper
1 Sweet Potato
1 Large Yellow Carrot
1 Cup Shredded Brussels Sprouts
1 Cup Chopped Kale
1 Large Beet
1 Cup Portobello Mushrooms
Spices
EVOO (salt, pepper, garlic salt, onion powder, turmeric, ginger, cinnamon, nutmeg, and others of choice)
Coconut Oil
Balsamic Vinegar
Preheat oven to 375
Cut beet in fourths and place in tin foil
Drizzle with EVOO and fold foil to make a packet
Bake in oven for 45 minutes
While baking, dice carrot and cut sweet potato into 1/2 inch slices
On 1/2 of a cookie sheet, place sweet potato slices
Drizzle with EVOO and season with cinnamon, salt, and nutmeg
Toss to coat
On the other half of the cookie sheet, place carrots, drizzle with EVOO, sprinkle with salt and turmeric, and toss to coat
Remove beets from oven, cut tin foil with a knife and let cool
Place sweet potatoes and carrots in oven and cook for 35 minutes, or until tender
Cut onion into 1/2 inch rings and sauté in pan on stove coated with EVOO until slightly translucent
Remove and place on paper towel to soak up oil
Add 1 TBSP coconut oil, then add kale and brussels
Season with garlic salt and black pepper
Cook until brussels are tender and kale is wilted
Remove and place on paper towel
Cook peppers, followed by mushrooms with seasoning(s) of choice
Also place peppers and mushrooms on paper towel to remove excess oil
Peel skins off beets and slice
Plate veggies from lightest to darkest in color
This makes a great side dish or a hearty and veggie-filled meatless Monday!
Stay hungry…