Ingredients: 4 cups sweet potato (peeled & small dice) 1/8 cup coconut oil 1 tsp ground cinnamon 1 tsp kosher salt 1 tsp black pepper 1 cup cooked rice/quinoa/grain of choice ¼ cup peanuts (chopped) 2 cups broccoli florets 2 cups cauliflower florets Peanut Sauce: 1 ½ cups coconut milk 1 cup creamy peanut butter ¼ cup Thai red curry paste 2 tbsp apple cider vinegar 2 tbsp soy sauce ¼ cup brown sugar 1 tbsp fresh lime juice Directions: 1. Preheat oven to 425°F. Tos

Makes 4 servings Ingredients: 1 cup cooked grain of choice (black rice, quinoa, ancient grains or couscous) Baby Kale (1 cup for each bowl) Red bell pepper quartered Olive oil Kosher salt 2 sweet potatoes, peeled and diced 1 tablespoon melted coconut oil 1 Tbsp chili powder 1 teaspoon salt 1/2 teaspoon freshly ground pepper Crumbled feta 1/2 cup raw unsalted almonds Shredded red cabbage Matchstick cut carrots Chives, finely chopped Avocado, 1/4 for each bowl SASS Sesame Garli

Serves 4 Ingredients: 1 cup black or wild rice 2 cups chicken broth 4 cups cubed Butternut Squash (I used two bags of pre cut from HEB) 2 tbsp olive oil 2 tsp Harissa paste 1 clove garlic, pressed salt and pepper to taste Directions: 1. Combine rice and chicken (you can substitute with water or vegetable broth) in the bowl of a rice cooker. Turn on rice cooker using the whole grain setting. 2. Preheat oven to 400 degrees. 3. In a small bowl, mix butternut squash with Harissa