Here’s a great recipe from Coach Peter. He says:
“I do a lot of veggie bakes. They’re usually a little different based on what’s in my fridge at the time. I chop sweet potatoes, carrots, beets, brussels sprouts, cauliflower, and onions into pieces that are around a half inch cubes, then add some salt and pepper, garlic, cumin, and chili powder, and toss everything in coconut oil. Then I bake it for an hour to an hour and a half at 425 (if you’re doing a larger portion, it is closer to an hour and a half). This makes a ton of food and usually lasts me for about a week or so. I will sometimes add a cut-up rotisserie chicken and eat the different portions as a whole meal too.”
Thanks, Peter! Roasted veggies are delicious. And we love the idea of adding cut-up rotisserie chicken to them to make a satisfying, quick meal!