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Roasted Kale and Veggies

by August 15, 2014

Warmed kale surrounded with fresh veggies, roasted to perfection with a garlic sauce.

Eating Style:

Candida Friendly, Dairy-free, Gluten-free, Grain-free, Nut-free, Paleo, Refined Sugar-free, Soy-free, Sugar-free, Vegetarian

Prep Time:

Serves:

2

Ingredients

  • 2 medium sweet potatoes, cubed
  • 2 carrots, sliced
  • 1 medium zucchini, sliced
  • 1 cup cooked chickpeas
  • 2 tablespoons dried dill
  • 2 teaspoons extra-virgin coconut oil
  • 4 kale leaves, stems removed and chopped
  • 1 tablespoon olive oil mayonnaise
  • 1 tablespoon minced onions
  • 2 teaspoons parsley flakes
  • 2 teaspoons apple cider vinegar
  • 1/4 teaspoon garlic powder
  • Pinch sea salt

Instructions

  1. Preheat oven to 375F and spread sweet potatoes, carrots, zucchini, chickpeas, dill and coconut oil on a baking sheet. Roast for 25 minutes or until sweet potatoes are tender.
  2. Add kale and continue to cook for 5 minutes.
  3. Remove from the oven, add remaining ingredients and stir to coat.

Nutrition Information Per Serving

Calories:

400

Calories from Fat:

81

Total Fat:

9 g

Saturated Fat:

4.2 g

Sodium:

258 mg

Carbs:

73 g

Dietary Fiber:

14.5 g

Net Carbs:

58.5 g

Sugars:

8.3 g

Protein:

10.8 g

Hi! I’m Leanne

a Keto Nutritionist, host of The Keto Diet Podcast, and best-selling author of The Keto Diet & Keto for Women. I want to live in a world where every woman has access to knowledge to better her health.

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