A Health Coach is a supportive guide on the side who works with clients to help them feel their best through food and lifestyle changes. Instead of prescribing one diet or way of exercising, Health Coaches tailor individualized wellness programs to meet their clients' needs.
Relationships, exercise, career, and spirituality are just as important to your health as the food you eat. Health Coaches understand this and take a holistic approach to supporting the whole person.
30 minutes
Roasted Rainbow Vegetable Bowl
Recipe Credit: Roasted Rainbow Vegetable Bowl | Minimalist Baker Recipes
Ingredients:
3-4 medium purple potatoes (skin on/sliced into 1/4 inch rounds)
1/2 large sweet potato (skin on/sliced into 1/4 inch rounds)
2 large carrots (halved and thinly sliced)
1 medium beet (sliced into 1/8 inch rounds)
4 medium radishes (halved or quartered if large)
2 tablespoons avocado oil or melted coconut oil (divided or if oil free, substitute water or vegetable broth)
1 teaspoon curry powder (divided)
1/2 teaspoon sea salt (divided)
1 cup cabbage (thinly sliced)
1 medium red bell pepper (thinly sliced)
1 cup broccolini (roughly chopped)
2 cups chopped collard greens or kale
Toppings:
1 medium lemon (juiced/-3 tablespoons/divided)
2 tablespoons tahini (divided)
2 tablespoons hemp seeds (divided)
1/2 medium avocado (divided/optional)
Instructions:
1. Preheat oven to 400 degrees. Line two baking sheets with parchment paper (or more baking sheet if increasing batch size).
2. To one baking sheet, add the potatoes, sweet potatoes, carrots, beets, and radishes and drizzle with half of the oil (or water), curry powder, and sea salt (- 1 tablespoon oil or water, 1/2 teaspoon curry powder, and 1/4 tsp sea salt). Toss to combine. Bake for a total of 20-25 minutes or until golden brown and tender.
3. To the second baking sheet, add the cabbage, bell pepper, and broccolini. Drizzle with the remaining half of the oil (or water), curry powder, and sea salt. Toss to combine.
4. When the potatoes/carrots hit the 10 minute mark, add the second pan to the oven and bake for a total of 15-20 minutes. In the last 5 minutes of baking, add the collard greens or kale to either pan and roast until tender and bright green.
5. To serve, divide vegetables between serving plates and garnish with avocado (optional) and season with lemon juice, tahini, hemp seeds, and another pinch of sea salt (optional). Feel free to garnish with any fresh herbs you have.
6. Best when fresh. Store leftovers covered in the fridge for 3-4 days. Reheat in a 350 degree oven or on the stovetop over medium heat until hot.