This is a fresh but filling meal you can have for lunch or dinner. Switch up the roasted veggies, greens and dressing. This was combination that turned out well. Just make a big batch of roasted vegetables (here I used butternut squash and cauliflower), put them on top of some greens (spinach, arugula, kale, etc) add some protein and some dressing for a good blend of flavors.
Ingredients:
1-2 T coconut or olive oil
1 head cauliflower
1 butternut squash, peeled and diced
1 Adeil's chicken + apple sausage links, diced and cooked
1 bunch spinach
homemade lemon tahini dressing (link here)
feta cheese for topping (omit to make it whole30 compliant)
To Roast vegetables:
1. Preheat oven to 400 degrees
2. Cut and dice vegetables of choice into bit size pieces
3. Toss in 1-2 T of coconut or oil olive (I like coconut oil for a rich flavor)
4. Spread evenly in baking pan, put in oven for 20-25 minutes or until tender. Toss halfway through for even baking.
To assemble:
1. Just toss the green in a big serving bowl, add vegetables and sausage. Garnish with feta cheese. Add dressing according to preference.
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