Subjectively titled I know, but I have called this “the perfect side dish” as, to me, that is exactly what it is. Some deep leafy greens, some tenderstem broccoli, some cubed sweet potato and squash, coconut oil, flaked almonds – a multi-vitamin, multi-mineral hit of vegetables with a source of good fat that allows the absorption of fat soluble nutrients. It is so yummy! I love this side-dish alongside steak or grilled chicken for a really simple healthy meal. If you are vegetarian, adding cubed coconut-oil fried tofu and/or legumes/beans would make this a yummy balanced meal in itself.
- 1 medium sweet potato
- 1/2 butternut squash
- 1 tbs coconut oil
- 3 cloves garlic
- 1 cup or handful of chopped kale
- 300g spinach
- Toasted flaked almonds and chilli flakes, to serve
Preheat oven to 180 degrees.
Peel the squash and sweet potato and cut into small cubes. Put them in a bowl.
Heat the coconut oil and pour over the sweet potato and butternut squash. Season with salt and pepper and mix well.
Transfer to baking tray and add garlic cloves.
Roast for 30 minutes until browned, checking and turning them every ten minutes.
When the butternut and sweet potato is nearly ready, lightly steam the kale and spinach. I say lightly because boiling will destroy some of the vitamin content. Put it in a dish, add a little butter if you like (I do), and then scatter the squash and sweet potato over it, discarding or eating the roasted garlic (Kissability vs nutritious allicin hit). Sprinkle on the toasted flaked almonds and chilli flakes and serve immediately. Enjoy!