ROASTED VEGGIE RAINBOW BOWL

 

Ingredients

• 1 small purple sweet potato, cut into 1.5" pieces
• 3 heirloom carrots, peeled and cut into 1.5" pieces
• 5 cherry tomatoes, halved
• 1/4 small kabocha squash, cut into 5" pieces
• 1/4 small red onion, thinly sliced
• Handful of pine nuts, rough chopped
• large handful of basil, rough chopped
• hearty pinch of bee pollen
• Balsamic vinegar
• Extra Virgin Olive Oil
• Maldon salt
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Instructions

• Preheat oven to 400 degrees.
• Place tomatoes, carrots, kabocha squash, and potatoes on a baking sheet. Coat generously in olive oil. Toss with a bit of sea salt and pepper.
• Roast for 20 minutes, or until veggies are soft. Check on them often and turn to make sure they're evenly cooking.
• When roasted veggies are cooked through and soft, place in a serving bowl. Top with red onion, pine nuts, basil and bee pollen. Drizzle lightly with balsamic vinegar (to taste) and sprinkle with Maldon salt. Serve and enjoy!