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Short in Time Bowl

I love root veggies!! They are close to the earth, giving me such a close connection to nature! This is such an easy recipe. Choose your favorite root veggies, roast them in the oven in one pan, toss them in some garlic and turmeric ( or muun chi Sweet Immunity if you want a different twist). Add your favorite protein and drizzle with your sauce and you are in for a treat!

  • 2 medium whole carrots

  • 2 quartered sweet potatoes

  • 1 1/2 cups quartered baby yellow potatoes

  • 1/2 sweet onion sliced

  • 2 T avocado oil

  • 1 pinch each sea salt + black pepper

  • 3 T muun chi Sweet Immunity

  • 2 cups halved Brussels sprouts

  • 1 block tofu, drained and sliced and marinated in 2 T coconut aminos and 2 cloves garlic

  • Chopped scallion

  • 2 T sesame seeds or hemp seeds

  • 1 cup white quinoa well rinsed + drained

  • 1 3/4 cups water

  • 1 pinch sea salt

Serve with 1/2 c muun chi Almond Butter Dressing with a touch of muun chi Sweet Immunity if you want a little kick.

Preheat oven to 425 degrees. Put all veggies (except the Brussels sprouts) in a sheet pan after you have tossed them with 1 T avaocado oil and muun chi Sweet Immunity. Roast for 25 min, adding the tofu and the Brussels sprouts to the pan, 10 minutes after you begin roast

While roasting, prepare the quinoa or your favorite rice warmed after being cold.

Place the veggies on top of the quinoa with the tofu next to them. Serve with muun chi dressing drizzled on top, sprinkled with sesame seeds and chopped scallions. So easy, so good for your gut, so nourishing and delicious!

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