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:




  • 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


  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 from Fat:


Total Fat:

9 g

Saturated Fat:

4.2 g


258 mg


73 g

Dietary Fiber:

14.5 g

Net Carbs:

58.5 g


8.3 g


10.8 g

Hi! I'm Leanne (RHN FBCS)

a Functional Medicine Practitioner, host of the Healthful Pursuit 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.

Read more about me...

Weekly Meal Plans