Roasted Vegetable Bowl with Ground Turkey + Taco Seasoning

This is another tasty combo of roasted veggies with the addition of sauteed ground turkey topped with homemade taco seasoning. I placed the warm roasted cauliflower, sweet potato and zucchini on a bed of raw spinach which helped wilt it, then added sauteed turkey meat from dinner last night and sprinkled home made taco seasoning on top = satisfying and healthy lunch!

Roasted Cauliflower
1 head cauliflower
1 tablespoon coconut oil (Trader Joe's has a great one!)
coconut spray
Himalayan pink salt

Rub 1 tablespoon coconut oil all over head of cauliflower, then break into florets. Place on foil lined baking sheet that has been sprayed with coconut oil spray. Sprinkle Himalayan pink salt and garlic powder on top. Bake at 425° for 25 minutes, turning pieces over halfway.

Roasted Zucchini
2 or more zucchini (roast more than you need and you can save it for lunch tomorrow!)
canola spray
cumin

Slice zucchini and place on foil lined baking sheet sprayed with canola oil spray, then spray tops of zucchini and dust with a sprinkle of cumin. Roast at 400° for 20 minutes.

Roasted Sweet Potato Slices

1 large sweet potato

1 tablespoon coconut oil

coconut spray

kosher salt

Preheat oven to 400°. Line baking sheet with foil and slather 1 tablespoon of coconut oil all over foil. Slice sweet potato into 1/8 inch slices and place on top of oiled foil. Spray top of slices with coconut oil spray and sprinkle with kosher salt. Bake for 20 minutes. 

You can use these slices as "buns" for hamburger patties, serve slices as appetizers with your favorite dip or cut into pieces and put in your lunch bowl.