Roast a variety of root veggies with the same cooking time for an easy side, or add to salads, grain bowls, soups and scrambles.
2 large beets, cut into wedges
2 large carrots, cut into wedges
2 watermelon radishes, cut into wedges
1 tbsp grape seed oil
2 tbsp dried dill
1/2 tsp sea salt
Preheat oven to 375°F. To a large parchment-lined baking sheet, add beets, carrots and radishes. Drizzle with oil and sprinkle with dill and salt. Toss well to coat and roast until fork-tender, about 45 minutes to 1 hour.
This creamy carrot cashew sauce with roasted broccoli is a healthy substitute that will fill those cheesy potato cravings. Serve it like you would any traditional cheese sauce over a baked potato or as a sauce for potato gratin or whole-grain pasta, or try serving it fondue-style accompanied by your favorite veggies, crackers, pickles or whole-grain crusty bread for dipping.
Earthy lentils, a staple in many meatless diets, give this simple yet hearty soup a substantial helping of protein and fiber. Unlike larger legumes, there’s no need to presoak lentils before adding them – just pick out any pebbles or broken pieces and give them a rinse in a sieve. Sauté the onions and garlic for the soup while you prep the rest of the veggies – then set the slow cooker and go.
Homemade coconut bacon with smoked paprika and maple syrup is the star of these piled-high sandwiches. We suggest making extra coconut bacon to use on salads, pastas or to eat out of hand – you’re going to want to put it on everything in your meal plans!
This salad is a perfect take-to-go meal this time of year. Top off your bento box salad with a side of nuts, seeds, fermented pickles or fresh fruit. If you can't find kabocha in your area, try using butternut squash (halved and peeled) instead.