Honey Dijon & Roasted Vegetable bowl
This is the perfect mix of autumn vegetables with a summer vibe! With a wide variety of luteal phase vegetables complemented with a sweet honey dijon dressing, this is a great luteal phase meal to prep for the week.
In my recipes, you will notice that I don’t provide super explicit measurement guidance. I am a big believer in portioning based on what feels right for you, and learning to experiment with your cooking. I don’t measure out spices for example - I season and taste as I go. It has helped me build my cooking confidence, and it will for you too!
Serving Size: 4+
Total Cook Time: 55 min
Prep Time: 15 min
Cook Time: ~40 min
Ingredients
1 large sweet potato
1 butternut squash
2 parsnips
1 bunch of kale
1 can of chickpeas
1 handful of sunflower seeds
1 tbsp dijon mustard
1 tbsp local honey
2 tbsp apple cider vinegar
1/4 cup olive oil
Garlic
Paprika
Salt
Pepper
Instructions
Preheat the oven to 425 degrees.
The bulk of your effort for this meal is in the prep! Peel and cube the butternut squash, sweet potato and parsnip. Toss in olive oil, garlic, salt, pepper, and spread around a baking sheet. Put in the oven to roast for 30 - 40 minutes. Tip: keep the vegetables separated on the tray as the sweet potato and parsnip will cook faster than the butternut squash so you may need to take those out earlier. You want each of the vegetables to be slightly crispy.
Toss the chickpeas in olive oil, paprika, garlic and pepper and spread evenly on a separate baking sheet; add them in right after the vegetables. Roast until lightly crisped.
While the vegetables are roasting, tear apart the kale and massage gently.
Then prepare the honey dijon dressing. In a bowl add the dijon mustard, honey, apple cider vinegar, olive oil, a dash of garlic, and whisk together thoroughly.
Once everything is finished roasting we will prepare the bowl! Add the massage kale to the bowl as the base. Top with the roasted butternut squash, sweet potato, parsnip and chickpeas. Sprinkle a small handful of sunflower seeds on top. Then toss in the honey dijon dressing. Enjoy!
Eating with your cycle is an empowering way to reclaim your health and food freedom, and I hope this recipe takes you one step farther on that journey.
