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Prep Time: 15 mins    Cook Time: 23 mins   Total Time: 38 mins   Servings: 4

Ingredients:

• 1 cup uncooked short grain brown rice
• 1 large beet
• 1 butternut squash
• 1 lb Brussels sprouts
• 4 cups kale
• Drizzle of extra-virgin olive oil
• Sea salt and black pepper to taste

Dressing

• ¼ cup water
• 2 garlic cloves
• 2 tbsp white balsamic vinegar
• 2 tbsp Dijon mustard
• 1 tsp pure maple syrup
• ¼ tsp ground thyme
• Sea salt and black pepper to taste

Toppings

• Green onions chopped
• Roasted cashews chopped
• Basil leaves

Instructions:

1. Preheat oven to 400°F
2. Peel and cube the beets and butternut squash (remove seeds) into bite size pieces. Slice the ends off of the Brussels sprouts and slice in half. 
3. Evenly spread the vegetables on a large rimmed baking pan. Use two pans if you run out of room. Lightly drizzle the olive oil (see note) over the vegetables and sprinkle with salt and pepper to taste. Roast for approximately 45 minutes (toss the vegetables half way through roasting), or until they are caramelized and fork tender. 
4. While the vegetables are roasting, cook the rice according to the instructions on the package.
5. While the rice is cooking, make the dressing.
6. In a blender, add the water, garlic, vinegar, mustard, maple syrup, thyme and salt and pepper and blend until smooth and creamy, approximately 1 minute. 
7. Put the rice in a large bowl and put the vegetables on top. Toss with the dressing and divide into four bowls. Garnish with the green onions, cashews, and basil leaves.

Find the original recipe from Pinch of Yum here!

Ingredients

• Olive oil spray
• 2 Japanese eggplants 1 pound total weight, unpeeled
• ½ teaspoon Diamond Crystal kosher salt or ¼ teaspoon of any other salt
• ¼ teaspoon black pepper
• ½ teaspoon garlic powder

Directions

• Preheat your oven to 450°F. Line 2 large, rimmed baking sheets with nonstick foil or high-heat-resistant parchment and spray them with olive oil.
• Using a sharp knife, slice the eggplants very thinly into ?-inch-thick slices.
• Arrange the eggplant slices in a single layer on the prepared baking sheets. Spray them with olive oil, then sprinkle them with salt, black pepper, and garlic powder.
• Bake the chips in the preheated oven for 15 minutes.
• Remove the pans from the oven, flip the eggplant slices, spray them with more oil, and bake until browned and crispy, 10-15 more minutes. Serve immediately.

Nutrition

Serving: 0.5 recipe | Calories: 100kcal | Carbohydrates: 14g | Protein: 2g | Fat: 5g

Read the original recipe from Healthy Recipe Blogs here!

8 servings

Ingredients:

Potato Skins:

• 4 small sweet potatoes
• 1 tablespoon extra-virgin olive oil
• ? teaspoon kosher salt
• ½ cup shredded Cheddar cheese

Guacamole & Toppings:

• 1 ripe avocado
• 1 tablespoon lime juice
• 1 clove garlic, minced
• ? teaspoon salt
• ¼ cup chopped tomato
• 2 tablespoons minced red onion
• Chopped cilantro for garnish

Directions:

1. Preheat oven to 400°F.
   1. Tightly wrap sweet potatoes in foil and place on a baking sheet. Roast until very tender, 50 minutes to 1 hour. Carefully unwrap and set aside to cool.
   1. Line a baking sheet with parchment paper.
   1. Cut the potatoes in half lengthwise and scoop out the flesh, leaving a ¼-inch border (save the scooped-out flesh for another use). Place the sweet potato halves skin-side up on the prepared baking sheet. Brush with oil and sprinkle with kosher salt. Bake until browned and crisp, 20 to 30 minutes.
   1. Cut each skin in half widthwise and return to the baking sheet, skin-side down. Sprinkle each with 1 tablespoon Cheddar. Return to the oven and bake until the cheese is melted, 8 to 10 minutes.
   1. Meanwhile, make the guacamole: Mash avocado in a medium bowl. Stir in lime juice, garlic and salt.
   1. Top each sweet potato skin with guacamole, tomato, onion and cilantro, if desired.

Per serving: 117 calories

8 g fat; 3 g fiber; 10 g carbs; 3 g protein; 3 g sugars; 113 mg sodium