Black and Orange Veggies

Rice:

• 1 cup black rice
• 2 cups vegetable broth

Instructions

1. cook according to package directions

Roasted Veggies:

• 2 – 12oz bags butternut squash (as I can be lazy about chopping up a whole squash)
• 2 – 12oz bags cauliflower (again if you want you can just cut up a head of cauliflower
• 1 large yam or two small ones – sliced into 1/4 inch rounds (and I just leave the skin on)
• 2 to 3 tablespoons of olive oil
• 1 teaspoon granulated garlic
• 1 teaspoon paprika

Takes 40-45 min

Instructions

1. Place all the cut veggies on a large rimmed baking sheet, coat with the olive oil, granulated garlic & paprika. Bake in oven for 40 -45 minutes.

Sauteed Veggies:

• 2 – 5oz bags of power greens (which combines kale, swiss chard and baby spinach)
• 1/2 large red onion – finely diced
• 1 teaspoon chopped garlic
• 2 teaspoons olive oil
• salt

Instructions

1. Heat olive oil in large saute pan, add red onion and salt – cook for a few minutes, add chopped garlic and continue to cook for another minute or so. Add the greens with some salt and continue to cook until wilted.

Black Beans:

• 1 can drained and rinsed black beans
• 2 tablespoons fresh chopped cilantro

Takes 25 min

Instructions

1. Just add the cilantro to the beans.
2. When all the ingredients are cooked and ready you can combine in a large to serve or if you are using the veggies from another meal then you can layer them (leave a couple of yam slice out to make the pumpkin faces on) in a loaf pan top with 1 tablespoon of parm cheese and bake at 350 for 25 minutes…please note that the loaf does not really hold together when you cut into it but it is a fun presentation. Or you can layer it up in individual oven proof bowls or even on large oven proof container.