Okay. So I went a little roasting crazy this week. I just went on a weekend vacation to Kauai, which was seriously uh-MAZE-ing (blog post coming soon, cheeeehoooo!). But when you’re eating out for EVERY single meal, I start to crave fresh home cooking. Do you feel me on that? I really enjoy eating my own food, knowing how it’s prepared, and trusting every ingredient that goes into a meal. So as soon as I got home (after sleeping a good 10 hours) I headed to Whole Foods to stock up on all my veggies.
This week’s haul included organic carrots, eggplant, brussel sprouts, Okinawan purple sweet potatoes (oh my goodness… drool), zucchini, tomatoes, and spinach. Since I had a ton of unpacking, cleaning, & laundry to do, I had plenty of time to get all these roasted up & prepped for the week ahead. While I was roasting I also whipped up some brown rice & organic ground turkey just to ensure I was hitting all my carbs and proteins for the week! Sometimes I get carried away with eating too many vegetables… which I guess is not a bad problem to have. But I am trying to get better about eating enough protein, especially since I am working out 5-6X per week.
Anyways, I prepared most of these veggies the same way. I preheated the oven to 425 degrees. I started with the carrots, since they take the longest, & went with my favorite roasted curry carrot recipe. I coated with coconut oil & added salt, pepper, curry powder, & paprika. The carrots take the longest to roast–about 40-45 minutes. After that I roasted the sweet potatoes & brussel sprouts together. I just coated with coconut oil, salt, & pepper and left them in for about 30 minutes. Next I roasted the eggplant, again with the coconut oil, salt, & pepper, and left them for about 20-25 minutes. The eggplant turned out PERFECTLY. Slightly browned & crispy and full of flavor. Lastly I roasted the zucchini with the same goods & left them for about 25 minutes.
The brown rice was prepared in a rice cooker with about 1/8 cup of coconut oil mixed in as well as some Himalayan pink sea salt. This is a game changer you guys. If you have never tried doing this, get off your computer/phone/device and GO MAKE IT. It is so moist & flavorful. But caution–it is hard to stop eating once you begin. While all this was brewin, I fired up the ground turkey. I batch prepare my meat so I can have it throughout the week. This week I went simple. I cooked it on the stove with plain ol’ taco seasoning, and a splash of bone broth (for extra moistness and flavor).
And voila! Everything was done in about 3 hours while I cleaned, unpacked, and mayyyybe watched an episode or two of Hart of Dixie. It was so worth it though because this bowl was OUT OF THIS WORLD, if I may be so bowl-ed as to say. I ended up topping it with a spritz of lemon juice & 1-2TBS of hummus.
- 2 large roasted carrots
- 2 small Okinawan sweet potatoes
- ¼ cup roasted brussel sprouts
- 4 slices roasted eggplant
- ½ cup fresh spinach
- ¼ tomato, sliced
- Coconut oil
- Salt & pepper
- Curry powder
- 4 oz ground turkey
- Taco seasoning
- Brown Rice
- Roast your veggies at 425 degrees.
- Toss carrots with coconut oil, salt, pepper, curry powder, and paprika. Roast for 40-45 minutes
- Toss eggplant with coconut oil, salt, & pepper. Roast for 20-25 minutes.
- Toss brussel sprouts with coconut oil, salt, & pepper. Roast for 30 minutes
- Toss purple sweet potatoes with coconut oil, salt, & pepper. Roast for 30 minutes
- Cook brown rice with ⅛ cup coconut oil & salt to taste
- Cook ground turkey over medium-high with a generous amount of taco seasoning and a splash of bone broth or chicken stock (optional-for added moistness).
- Add all ingredients to a large bowl. Top with lemon juice and about 2 TBS hummus. Enjoy!
See the final roasted products!
Another Buddha Bowl for the books!