Isn’t there a tag line that goes something like taste the rainbow? Well I say, don’t just taste the rainbow, but eat the rainbow! This bowl could not be more colorful or more nutritious, so grab a big fork and dig in J
Why (the science): The more colorful your meal, the more phytochemicals there are to give you an antioxidant boost!
2 sweet potatoes, cut into small strips or wedges about ½ inch thick
1.5 lbs. Brussel sprouts, trimmed and cut in half
2 tablespoons avocado oil
½ teaspoon salt
4 tablespoons pomegranate arils
Preheat oven to 400 °F. On one baking sheet, toss sweet potato strips with 1 tablespoon avocado oil and ¼ teaspoon salt. Bake for 40 minutes.
Halfway through the baking time, toss Brussel sprouts and remaining oil and salt on a second baking sheet and bake for the remaining 20 minutes next to the sweet potatoes.
When vegetables are golden brown, remove from oven and toss together in a bowl with pomegranate arils.
Enjoy the rainbow!