Weekly Batch Veggie Bake | {non-starchy}

Every week, I make a big vegetable bake to make sure there are enough leftovers for two days-worth of lunches and dinner for two people. With a healthy serving of savory veggies, creating a balanced meal is simple: Just add a little protein and a starch if you choose. In the picture above, I mixed up leftover salmon from the night before with some Power Green Pesto for a light but hearty Genovese inspired meal. Or try serving up some Perfect Poached Eggs atop! Maybe add a side of Oat Seed Crackers.

Kitchen Tools:

Very Large Mixing Bowl

2 Backing Sheets

Yield | 6 servings, 2 cups per serving

Ingredients:

• 3 tbsp Extra Virgin Olive Oil

• 2 tbsp Herbs de Provence

• 1 tbsp Fennel seed

• 1 1/2 tsp Cumin

• 1/2 tsp ground Black Pepper

• 1 tsp Turmeric

• 1/4 - 1/2 tsp Red Chili Flakes

• 1 tsp Sea or Pink Salt

Instructions:

Preheat oven to 400°F.

Cut your onion in half, and make about 1 inch slices. Cut in half again, and toss into your large (very large) mixing bowl. Cut up the cauliflower and broccoli and add to the mixing bowl.

Add the olive oil and toss to coat the veggies. I use my hands ;) Then add the spices and mix again, thoroughly and evenly coating all of the vegetables.

Spread evenly between two baking sheets, and bake for about 40-50 minutes.

Change it up by using different oils and spices:

• Curry Powder and Coconut Oil

• Mexican Chili Spice Blend, Cumin and Coconut Oil

• Chinese 5 Spice and Toasted Sesame Oil

Other Vegetables to Use:

Brussel Sprouts, Carrots, Beets, Fennel bulb, Eggplant, Bell Peppers....

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