1 cup diced sweet potatoes or squash
1-2 cups assorted veggies for roasting or sauteing (broccoli, cauliflower, leafy greens, green beans, asparagus, zucchini, cabbage, peppers... anything goes!)
1/2 cup leeks or onion
2 cloves garlic, crushed
drizzle of olive oil
Optional: herbs, spices, Salt and pepper, Bragg’s tamari to taste
There are so many ways to make this simple dish. Sweet potatoes and/or other root vegetables may be coated in oil, tossed with leek and garlic, salt and pepper and roasted in the oven at 475 degrees for 40 minutes or until tender (turning once) OR they can be grated and cooked in a heavy pan until soft and aromatic. Assorted veggies can be steamed, grilled or added to the sautee pan and cooked until tender. This dish is wonderful with a simple sprinkle of salt and pepper or italian herbs or a dash of coconut aminos/Braggs.
