My acupuncturist recently reminded me, EAT YOUR RAINBOW!!!! So I figured I’d make it easy on myself and create a one stop dish to get all of my colors in (with blueberries for dessert to sneak in that one last color!) I could eat this every day, not only is it beautiful to look at but so satisfying, delicious and simple to make. I reccommend topping with a fried egg or two if you’re into that kind of thing! I also recommend making extra because having leftovers is always a bonus, and this holds up well to being reheated. Hope you love!! xx- Sarah
- 1 small purple sweet potato, cut into 1.5" pieces
- 3 heirloom carrots, peeled and cut into 1.5" pieces
- 5 cherry tomatoes, halved
- 1/4 small kabocha squash, cut into 5" pieces
- 1/4 small red onion, thinly sliced
- Handful of pine nuts, rough chopped
- large handful of basil, rough chopped
- hearty pinch of bee pollen
- Balsamic vinegar
- Extra Virgin Olive Oil
- Maldon salt
- Preheat oven to 400 degrees.
- Place tomatoes, carrots, kabocha squash, and potatoes on a baking sheet. Coat generously in olive oil. Toss with a bit of sea salt and pepper.
- Roast for 20 minutes, or until veggies are soft. Check on them often and turn to make sure they're evenly cooking.
- When roasted veggies are cooked through and soft, place in a serving bowl. Top with red onion, pine nuts, basil and bee pollen. Drizzle lightly with balsamic vinegar (to taste) and sprinkle with Maldon salt. Serve and enjoy!