Roasted Kale and Veggies

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.

Spread the love, earn karma points:

Pin It

Nutrition Information Per Serving

  • Calories: 400
  • Calories from Fat: 81
  • Total Fat: 9
  • 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