• 1 orange sweet potato, cubed
  • 2 red beets, cubed
  • 2 cups brussel sprouts, halved
  • 3 TBSP grapeseed oil
  • salt and pepper
  • 1 cup purple carrots, cut into rounds
  • 1 cup yellow beets, thinly sliced into rounds
  • 1/2 cup thinly sliced watermelon radish
  • 2 avocado, thinly sliced
  • 4 cups cooked green jasmine rice
  • Green Goddess Sauce:
  • 1 garlic clove, minced
  • 1 1/2 cup full fat greek yogurt
  • 1/3 cup chopped parsley
  • 1/4 cup chopped tarragon
  • 1/4 cup chopped basil leaves
  • 2 TBSP lemon juice

Passo a passo

  1. Preheat oven to 400. Toss the sweet potato, beets and brussel sprouts separately in oil and salt and pepper. Place on a sheet tray, separately and roast for 20-25 minutes, until cooked but not browned. Prep all other vegetables and leave raw. place rice in the bottom of each bowl and arrange cooked and raw vegetables over the top in a pretty pattern. Top with green goddess sauce.
  2. For green goddess sauce: add all ingredients to a blender and blend until smooth and green.