What you’ll need: This is what I’ll often use because it’s what I have on hand but feel free to swap in/out whatever you like!

• Purple Radish

• Potato (I’ll use a sweet potato and whatever others I have on hand)

• Red beet

• Red onion

• Carrot (1 full sized)

• Moroccan seasoning (I use a pre-made mix but play around with whatever spices you like! Allspice, coriander, cayenne, paprika, cumin etc. are all great to mix together)

• Chickpeas (I’ll use 1/2-1 can)

• Arugula (handful)

• Crushed/sliced almonds

• Pumpkin seeds

• Extra virgin olive oil

• Dijon mustard

• Garlic powder

• Sea salt

What to do:

1. Preheat oven to 400 degrees

2. Peel and cut all of the vegetables into cubes

3. Place the potatoes, onto a baking sheet and toss with avocado oil and sea salt

4. Once the oven is preheated, place the sheet pan in the oven and bake for 35-45 minutes

5. For the last 25 minutes place the radishes and chickpeas in the sheet too and place back into the oven

6. For the last 10-15 minutes I’ll take the sheet out once more and put in the crushed almonds and pumpkin seeds

7. In the meantime, add olive oil, sea salt, dijon mustard and garlic powder

8. Put a bunch of washed arugula on the bowl or plate and mix with dressing

9. Take the pan out of the oven once done and put some on top of the arugula