Our wellness recipes are curated from the heart. While thoughtfully considering every ingredient and giving purpose to our body’s needs.
Here’s another fun sheet pan to add to your food playlist. Sheet pans are great when you need something simple and don’t feel like cooking. If you make this ahead of time you can easily access it for even faster meals.
Sheet pans are very versatile which is what I love about them. You can throw in your favorite veggies or ones you have on hand so they don’t go to waste.
The sweet potatoes in this dish make it come alive. Give this one a try. Add it throughout your week to create a sheet pan salad or pair it with your favorite protein.
Another awesome way to add in easily those positive additions, those daily healthy habits. (Click to learn more)
Remember…
These recipes are to give you a place to start. When we are switching and changing habits we don’t always fully know what that may look like for us.
During this trial and error phase, you are exploring and finding what works for you. And what I share with you here is in no way the exact picture of what healthy looks like. But this is what it looks like for me and where I am.
I’m always growing and continue to add more positives to every meal and snack. I want to encourage you to do the same.
So continue to have fun in the kitchen, keep building that positive relationship with your food, and learn what it does for you and your body.
I hope that you look at these recipes with an open heart and remember that recipes are just guides; you can create them with your favorite fruits and vegetables.
Happy cooking <3
Helpful tips:
Chopping veggies and potatoes: I prefer a cut that’s more chunky while still small.
I would also recommend keeping your cut potatoes the same size as this helps everything to cook all at once.
Don’t have coconut oil? Use olive oil or ghee; these can be great options.
SWP Sheet Pan Recipe
About five servings.
Ingredients
One organic sweet potatoes
1 broccoli crown (blanched)
1 cup organic baby carrots
One onion chopped
3-4 organic mini sweet peppers
Sprinkle of Garlic
Sea salt & pepper to taste
1 tbsp coconut oil
Directions
First, preheat the oven and cut up your vegetables. (If your broccoli is not blanched and you prefer it this way then see the instructions below)
Next, add your chopped veggies to a bowl or directly to the pan. Add your seasonings, and oil and mix well. Then place your pan into the oven and cook until tender.
Blanching Instructions: Add water to a pan and bring to a boil. Once boiling add chopped broccoli for five minutes. For less crisper broccoli: drain and allow to cool. For crisper broccoli add to ice water bath to cool then drain.
Baking Instructions: Bake at 350 – 375 degrees for 40 mins or until tender.
Air fryer Instructions: Air fry at 375 degrees for 15-20 mins or until tender.
Enjoy <3
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Your sheet pan
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