This is the perfect dish to ease into Summer. It’s fresh and light, and the roasted veggies add a cozier flavor to the mix.
For a touch a protein, you can also easily roast some chicken from scratch too, just drizzle on some olive oil, a good sprinkling of salt and pepper and some fresh herbs and roast at 350F for approx 90 minutes.) The sesame seeds and hemp seeds add a gorgeous texture, as does the creamy avocado, which tastes fabulous with a squeeze of lemon.
What You'll Need
1 medium zucchini, zoodled
1 butternut squash, cubed
1 purple onion, cut in 4’s
2 cups mushrooms
4 cups spinach
1 red bell pepper, sliced
1 orange bell pepper, sliced
1 tbsp coconut oil
Sea salt, to taste
Pepper, to taste
1 tbsp Hempseeds
1 tbsp Black sesame seeds
1 avocado, cut in 4's and sliced
Optional: Add a serving of roasted or grilled chicken for a protein boost!
What You'll Need To Know
Preheat oven to 350F.
Melt coconut oil and coat squash, onion, butternut squash, peppers, and mushrooms. Season with sea salt and pepper and roast for 25-30 minutes.
While veggies are roasting, zoodle one zucchini and toss with lemon juice, hemp seeds, black sesame seeds, sea salt and pepper.
Add one cup spinach to each plate and top with 1/4 cup zoodle mix and 1 cup roasted veggies.
Add 1/4 avocado, to each one plate and sprinkle with hemp seeds and black sesame seeds.
Recipe makes 4 servings.
Valerie is a San Francisco native who loves overall health and wellness. She content creator and recipe developer, helping brands in the Fitness, Health & Wellness space tell their stories through gluten-free, mostly plant-based food, life + travel.