Vegan & Gluten-Free "Down to Earth" Rustic Vegetable Bowl

Spring is a time for fresh, light recipes that fill you with energy and nutrients, and we've got a great new one for you to try: a delicious "Down to Earth" vegetable bowl that will leave you wanting more.  

This delicious recipe was kindly offered to us by fellow foodie, health coach and blogger Angela. Writer of the Eat, Spin, Run, Repeat blog, Angela is constantly looking for ways to maintain the energy and health that her active lifestyle needs.  

This Down to Earth vegetable bowl is packed with organic veggies, offering loads of antioxidants, nutrients, and minerals that we need to function properly. The beets in this dish have a powerful liver-supporting, cleansing function that will help to boost your metabolism. Cauliflower is anti-inflammatory, packing a powerful punch in this recipe. The high antioxidant value of the zucchini helps fight free radicals and aging, and sweet potatoes are high in a variety of vitamins and nutrients such as vitamin B6, C, D, iron, and magnesium. Together, these 4 powerhouse veggies add a plethora of nutrition in one meal. The addition of navy beans adds some fiber and protein, and of course you gotta get your greens in there to serve as a base for this delicious meal.  

The simple additions like Herbamare, olive oil, and balsamic vinegar help to bring out the rich flavours of the veggies and beans in this recipe while also adding a unique flavour of their own. And the best news is this recipe only takes about a half hour to prepare, meaning you'll have a fresh homecooked meal in no time! Let us know what you think!  

Down to Earth Bowl

1 cup organic sweet potato, diced and peeled
2 cups organic cauliflower, broken down into small florets
¾ cup organic zucchini, sliced on diagonal
1 large organic beet, sliced thin
2 tbsp. melted coconut butter ghee or coconut oil Herbamare, to taste
1 big fistful of organic mixed greens
½ cup cooked white navy beans
2 tbsp. balsamic vinegar
1 tbsp. extra virgin olive oil  

Preheat the oven on the high broil setting. Line a baking sheet with foil. Lay chopped veggies out as flat as possible on the baking sheet and drizzle with melted coconut oil or butter ghee. Sprinkle with Herbamare and roast/broil for 20 minutes, flipping half way. Remove from oven and let cool slightly. Line the bottom of a big bowl with greens. Arrange the roasted veggies on the greens, and then add the beans. Whisk or shake up the balsamic vinegar and olive oil. Add a little sea salt and/or black pepper to taste, then drizzle it over the vegetables. Enjoy!  

Angela is an avid runner, triathlete, foodie, blogger, and health coach. Having been overweight, unhappy and insecure as a teenager, one day Angela decided to take responsibility for her health. She changed her unhealthy habits and adopted a clean eating lifestyle that she continues to maintain today. Her goal is to support, inspire, and motivate others to improve their health and be their best. You can learn more about her on her blog, Eat-Spin-Run-Repeat.com.