Roasted Root-Veggie Bowl with Bee Pollen
Ingredients
- 2 small sweet potatoes or 1 large, cut into bit sized pieces (orange flesh)
- 1 parsnip, peeled, cut into bite sized pieces
- 2 carrots, cut into bit sized pieces
- 10 cherry tomatoes, halved
- ½ small red onion, thinly sliced
- ¼ cup pine nuts, roughly chopped & toasted if you like
- 1 cup fresh basil or thyme, roughly chopped
- 2-4 tsp Stakich bee pollen granules to taste
- Balsamic vinegar, good quality
- 3 tbsp Extra Virgin Olive Oil
- Pink Himalayan or Kosher salt + fresh ground epper to taste
Instructions
- Preheat oven to 400 degrees. Place baking sheet in oven to heat.
- In a large mixing bowl, toss sweet potatoes, parsnips, carrots, tomatoes, and red onion with the olive oil and salt. Remove heated baking sheet from oven, spreading mixture in an even layer. on a baking sheet.
- Roast veggies for 20 minutes, or until they are fork-soft. Check on them often and turn to ensure even roasting.
- Divide evenly between 2-bowls. Sprinkle with pine nuts, fresh basil and bee pollen. Drizzle lightly with balsamic vinegar (to taste) and sprinkle with a little more salt to taste. Enjoy!
Notes
Generally, bee pollen is considered very safe, but it may cause allergic reactions in people allergic to honey, pollen, bee-stings, allergic asthma, blood disorders or liver disease. It’s not recommended for kids or women who are pregnant or breastfeeding. If you have any medical conditions, check with a doctor first!
Tried this recipe?Let us know how it was!