approaching paleo

Easy Superfood Roasted Veggies

Easy Superfood Roasted Veggies

serves 2-4 | gluten free, vegan, vegetarian, paleo | side dish

Ingredients

  • 1 baking pan's worth of assorted organic mixed veggies (I used cauliflower, carrots, sweet potatoes, Brussel sprouts)
  • 2 tbsp Sunfood coconut oil (unmelted)
  • 1 tsp turmeric powder
  • 3 pinches Sunfood pink Himalayan sea salt (or to taste)
  • 1 tsp cayenne
  • 1 tsp freshly ground black pepper

Directions

  1. Wash, dry, and cut all veggies. If using any frozen veggies, allow to defrost.
  2. In a microwave-safe bowl, combine the coconut oil and spices. Microwave for 35 seconds.
  3. Mix the coconut oil. Place the veggies on a baking pan and pour the coconut oil mixture on top. Thoroughly coat the vegetables and make sure to massage with your hands.
  4. Place in the oven and roast at 375 degrees F for about 35 minutes, or until crispy.
  5. Enjoy!

Autumn Jewel Salad

Autumn Jewel Salad

serves 2-4 | gluten free, vegan, vegetarian, paleo | side dish

Ingredients

Directions

  1. Wash, dry, and cut all veggies. If using any frozen veggies, allow to defrost.
  2. Put the squash slices on a microwave-safe plate and cover with a tbsp of water and another plate. Microwave for 1 minute 35 seconds, or until soft.

  3. Combine the ingredients for the dressing and whisk.

  4. Add the kale to a mixing bowl and pour the dressing in. Massage the kale with your hands to break down the fibers and add flavor.

  5. Add the rest of the ingredients on top, and enjoy!

Roasted Eggplant with Tahini and Cripsy Chickpeas

serves 4 | gluten free, vegan, vegetarian | main dish

Ingredients

  • 3 lb small eggplants
  • 1/4 cup pomegranate seeds
  • 1 cup chickpeas, cooked (substitute cooked ground lamb to make this Paleo)
  • 2 tbsp olive oil
  • 1/2 tsp sea salt
  • 1/2 tsp paprika
  • Parsley, to garnish
  • Tahini sauce: 1/3 cup tahini, 3 tbsp lemon juice, 2 tbsp extra virgin olive oil, 1 clove garlic; up to 1/4 cup water; 1 tsp each of sea salt, paprika, cayenne, and black pepper

Directions

  1. Preheat oven to 375 degrees F.
  2. Cut eggplants into halves. Brush with olive oil and sprinkle with paprika. Place into the oven and roast until golden brown on top and eggplant is soft to the touch.
  3. In a separate pan, toss the chickpeas in 2 tbsp olive oil and sea salt. Place into the oven and roast until crispy.
  4. In a bowl, mix together all the ingredients for the tahini sauce except the water. Whisky until smooth. Slowly add in water by the tablespoon until the sauce is at desired consistency. I prefer a thicker consistency (similar to one of hummus) but if you want something more sauce-like, add more water.
  5. Place the eggplant on a plate, top with the tahini sauce and chickpeas. Sprinkle pomegranate seeds liberally on top and garnish with parsley.