Posted : June 2, 2017 By : Hope Epert
I love cooking with a wide variety of nature’s colors, the more the better. The different colors in foods offer specific phytochemicals that affect the body in unique ways, helping to nourish and rebuild individual body systems. Beyond that, it’s just beautiful and it makes me happy. Putting happy into the body is nutritious all on its own. I hope you enjoy this colorful veggie packed recipe.
1 purple onion diced
1 sweet potato diced
7 brussel sprouts halved
½ yellow bell pepper diced
Saute diced onions in coconut oil until caramelized, about 20-30 mins. Dice the remainder of the vegetables while occasionally stirring the onions. Add in sweet potato, brussel sprouts and ¼ cup of water. Cover and let cook until soft. Add in the bell pepper and cook for a few minutes more. Add salt to personal preference. Serve with avocado. Add an egg for extra protein.
You can change up the vegetables to keep this dish fresh and interesting. Use kale or swiss chard, mushrooms, squash and zucchini…whatever you have on hand or can conjure up. Be creative, have fun with it.