Ingredients:
For the Roasted Veggies:
3 small (680 g) sweet potatoes, peeled and chopped (4 cups)
4 cups (500 g) brussels sprouts, trimmed and halved*
1 medium (800 g) cauliflower, chopped into small florets (4 heaping cups)
1 medium (230 g) red onion, peeled and chopped
2 large (500 g) red bell peppers, seeded and chopped
3 tablespoons (45 mL) extra-virgin olive oil, divided
Salt and pepper, to taste
For the Rice:
2 cups of Liviva Shirataki Rice
For the Fresh Veggies:
1 medium (370 g) English cucumber, chopped
1 medium (135 g) bunch green onions, chopped
2 cups (255 g) grape tomatoes (1 dry pint)
For the Power Bowl Toppings:
Chopped lettuce/greens (Romaine, Iceberg, kale, etc)
Salad dressing
Ripe avocados
Cooked beans or lentils
Nuts and seeds (I use hemp hearts and roasted pepitas)
Hummus or pesto
Directions:
Position two oven racks near the middle of the oven. Preheat the oven to 400°F (200°C) and line two extra-large (15- x 21-inches) rimmed baking sheets with parchment paper. It’s important to use extra-large baking sheets so there’s enough room for all those healthy veggies.
Divide the chopped, “to-be-roasted” veggies onto the baking sheets. Drizzle 1 1/2 tablespoons of oil over top each sheet and toss the veggies until they’re fully coated in the oil. Sprinkle generously with salt and pepper.
Roast the veggies for 30 to 40 minutes (I find 35 minutes is perfect in my oven for lightly charred veggies) until fork tender and golden. There’s no need to rotate/move the pans or flip the veggies halfway through baking unless you’re particular about even cooking.
While the veggies are roasting, rinse Liviva Shirataki Rice throughly and pat with a paper towel to remove excess water, then chop the cucumber and green onions. Rinse the tomatoes (I hold off slicing them until just before serving).
Remove the roasted veggies from the oven. Once mostly cool, transfer all of the veggies and rice into containers, seal with airtight lids, and place into the fridge for up to 4 days.
To make the power bowls: Add a couple generous handfuls of chopped lettuce/greens to the bottom of a large shallow bowl. Drizzle with a bit of dressing and toss the lettuce/greens until coated. Top with spoonfuls of your prepped food (Liviva Shirataki Rice, roasted and fresh veggies)—I always warm up the rice and roasted veggies first! Now, add diced avocado, more salad dressing, cooked beans or lentils, nuts and seeds, and hummus or pesto. Keep the power bowl flavors interesting by changing up the toppings each day!
