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…