Root Vegetable Roasted Nourish Bowl with Homemade Pesto

This bowl is made up of some of the healthiest and most nutrient dense root vegetables, which is why I love to have this as a light dinner to reset my digestive system after having eaten out more than normal or being away on a trip.

Root vegetables are high in fiber, packed with antioxidants, anti- inflammatory properties and filled with necessary vitamins and minerals. Building your dinner around even just a few root vegetables is a great way to improve your health, build your immune system and aid your digestive system. Next time you’re coming home from a trip, a weekend of indulging more than normal or if you’re simply craving a dinner high in nutrients and full of flavor, give this bowl a try.

The key root vegetables in this bowl are sweet potatoes and carrots, which are extremely high in vitamin C: aiding in the protection of your cells against free radicals. This is especially important when you have been traveling or in places you wouldn’t normally be in, as our body is more easily exposed to free radicals when in busy public places such as airports, or bigger cities.

In addition to a bowl full of nourishing root vegetables, I finish off the bowl with my homemade basil pesto, packed with greens, ginger and herbs.

Ingredients

• 1 Organic Sweet Potato

• 2-3 Organic Large Rainbow Carrots

• 1-2 Organic Radishes

• 1 cup broccoli florets

• Handful of Spring Peas

• 3 tbsp homemade basil pesto recipe

Directions

• Rinse & Chop Sweet potatoes, Carrots & Broccoli

• Preheat the oven to 325 degrees F

• Add the Sweet potatoes, carrots & Broccoli to a baking sheet, drizzle with avocado oil & celtic salt

• Place in the oven for 20 minutes

• Slice radishes, and cut off the ends of your spring peas. Set aside.

• In a blender, add your ingredients for the basil pesto and blend until smooth.

• Remove your vegetables from the oven, add to a plate or bowl. Add the sliced radish and spring peas, and drizzle with basil pesto to finish.

Enjoy!