Roasted Veggie Goddess Bowl

Makes 2-3 servings

You will need:

1 cup Brown Rice

1 Courgette, sliced

1 Sweet Potato, peeled & sliced

6 baby Aubergines, sliced

2 Red Chillies, sliced

2 tablespoons coconut oil for roasting

Himalayan Rock Salt & Pepper

1 large handful of Swiss Chard

1 large handful of Kale or Spinach

1 Avocado for the dressing

1 tablespoon of Tahini

1 tablespoon of Olive Oil

Juice of 1 Lime

1 tablespoon of Apple Cider Vinegar

Cook rice according to instructions. Preheat oven to 200 degrees.

Into a baking tray place the sliced veggies, drizzle the coconut oil over the top and bake for 20-30 minutes, until tender but not mushy.

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Steam the Swiss chard and kale for 15-20 minutes or until softened.

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For the dressing; whisk the chopped up avocado, tahini, lime juice and olive oil together. Season to taste.

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Serve the rice in a bowl, topped with the greens, roast veggies.

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Pop a dollop of avo dressing on top of your veggies, drizzle Apple cider vinegar over the top, Enjoy !!

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