Coconut Oil Roasted Vegies with Maple Toasted Seeds Recipe

This side dish is the definition of “eat the rainbow every day”. Make it into a main meal salad by serving it mixed with a handful of baby spinach and some pan-fried haloumi or a poached egg.
Serves: 4
Ingredients
Method
- 2 large portobello mushrooms, thickly sliced
- 1 red onion, sliced into 8 wedges
- 500g pumpkin, sliced into 3cm chunks
- 1 large red capsicum, sliced into 3cm chunks
- 4 small beetroot, quartered
- 1 large zucchini, sliced into 3cm chunks
- 2 tbsp coconut oil
- Salt & pepper, to taste
- Maple Toasted Seeds
- 1 tbsp coconut oil
- 2 tbsp pine nuts
- 2 tbsp pumpkin seeds
- 1 tbsp white sesame seeds
- 1 tbsp black sesame seeds
- 1 tbsp maple syrup
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