It’s the time of the year, when the air become colder and the leaves get those amazing colors of red, yellow and gold. What can I say, I just LOVE the fall!
This is a great recipe for a cold evening at home; it will warm your body and heart with its delicious flavor, and I didn’t even mention how healthy it is!
You can prepare this dish a day before serving, so it’s great for holiday big dinners (keep refrigerated of course!).
What you need:
1 medium butternut squash, peeled and cut to cubes
2 garlic cloves, minced
Handful chopped parsley
2 carrots, sliced (leave the skin if it’s organic)
2 spoons olive oil (you can use coconut oil instead – it will give a whole different flavor!)
Salt to taste
5 Kalamata olives, pitted
1 cup kale leaves (chopped to large pieces, no stems)
1 tbs grounded cumin spice
1 tbs paprika
What to do:
Place all the ingredients (except the kale) in a large baking tray and mix well.
Bake at 400F for about 45 minutes. Then add the kale leaves on top and bake for another 5 – 10 minutes.
- Vegan Recipes
- Why Vegan
- Diabetes Diet
- Cancer fighting recipes