15 May Super Veggie Power Bowl
From Chelsea Be Healthy:
Today is all about eating the colors of the rainbow with this delicious Super Veggie Power Bowl. This recipe is about simplicity and freshness to make for one heck of a delicious and nutritious meal. Now, you’re more than welcome to mix and match, switch it, change it–re-arrange it however you’d like. This is just a starting off point to get your bowl moving and shaking. Feel free to top it off with whatever your taste buds are hungry for.
Sweet Potato (Peeled and Sliced)
1 handful Spring Mix lettuce
1 handful Spinach
1/2 head of Broccoli (chopped evenly)
1 handful of Beets
1 bunch Asparagus
For my added protein, I chose shredded rotisserie chicken that I picked up from Whole Foods. This is where you can choose any type of extra protein you’d like: Eggs, turkey, salmon, tuna, etc.
Step 1) Prepare your veggies. Go ahead and peel, slice, and chop up your fresh veggies. I like to add a little drizzle of avocado or olive oil on top to make sure they get nice and crispy. Then I sprinkle a pinch of salt and pepper on top. Trust me, this is where all of the yummy flavor comes out when they’re done roasting.
Step 2) Roast your veggies at 400 degrees for about 15-20 minutes. Sometimes, the sweet potatoes take a tiny bit longer than the rest–but just keep an eye on all of them to make sure you don’t overcook the rest. I like to set my timer for 10 minutes and go in to mix everything around and rotate them to make sure they cook nice and evenly. Then I set my timer for a few additional minutes to finish up their roasting time.
Step 3) Layer it all in. I like to put my sweet potatoes on the bottom then layer the rest of the veggies/protein on top. Feel free to mix it around though to keep the flavor going throughout the whole dish. Enjoy!