| Prep Time | 15 minutes |
| Cook Time | 0 |
| Passive Time | 30 minutes (while baking) |
| Servings |
servings
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- 2 small Sweet Potatoes
- 4 medium Potatoes
- ½ small Pumpkin (and/or Butternut Squash)
- 2 large Brown Onion
- ½ large Red Capsicum / Bell Pepper
- ½ large Yellow Capsicum / Bell Pepper (or Orange or Green Capsicum / Bell Pepper)
- 4 tbsp Grapeseed Oil (and/or Coconut Oil)
- 5 cloves Garlic (crushed/finely chopped)
- 1 Lemon / Lime (fresh juice)
- 2 tbsp Mixed Herbs, dried
- 1 tbsp Basil, dried
- ½ tbsp Sea Salt
- ½ tbsp Black Pepper
Ingredients
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|
- Preheat oven to 180°C / 350°F
- Note: I usually leave the skin on all veggies for cooking/baking - you can eat most of them or can be easily removed once on someone’s plate. Most veggies have a concentration of nutrients in or just beneath the skin. Leaving skins on also cuts down on prep time!
- Wash & chop Sweet Potatoes and Potatoes into ½ inch cubes. Add ½ the Oil to the baking tray (be sure to mix and coat the veg with oil) and bake until soft (approx. 15 min)
- Wash & chop Pumpkin/Butternut Squash, Onion, Capsicums / Bell Peppers into ½ inch cubes, add to the tray with the remaining ingredients (be sure to mix everything together well) and cook for a further 15min until veg is cooked through and potatoes are a little crispy.
*Top with a squeeze of fresh Lemon / Lime, a drizzle of cold-pressed Olive Oil or Coconut Oil, and toasted Nuts & Seeds.
*Add shaved Broccoli flowers (use a knife to shave these from the head of a Broccoli), fresh Avocado and a little crumbed Goat Cheese Feta.
* I usually like to serve as a complete meal with an addition of slices of Avocado and a side of raw Sauerkraut!
Clean Eating Tips to remember:
*Stainless Steel and Ceramic or Glass Cookware are the safest materials to cook in with the least amount of leaching into food when heat is applied. A high quality set of cookware is essential and will last a lifetime - and a longer lifetime at that because of it.
*Stainless Steel, Food-grade Silicon or Wooden Cooking Utensils are the safest materials to cook with with the least amount of leaching into food when heat is applied.
*My ½ Toasted / ½ Raw Philosophy for Nuts & Seeds:
Toasted - for flavour
Raw - for nutritional value
*Olive Oil - it’s best not to cook with Olive Oil, always consume raw. Best to drizzle Olive Oil over food just before serving. It’s better to avoid cooking with Olive Oil as it is a delicate oil and is damaged and becomes harmful to ingest when heated.
*Better oils for cooking with have a higher smoke point/less free radical forming when heated— Coconut Oil, Macadamia Oil and Grapeseed Oil