Ingredients
Roasted Vegetables
- 1 Sweet Potato spiralized
- 1 Parsnip spiralized
- 1 tbsp Polenta
- 1 tbsp Olive Oil
- Salt & Pepper to taste
- 1 tbsp Agave
Spinach Ricotta
- 2 cups Spinach
- 1/3 cup Cashews soaked in boiled water for 30 minutes
- 1 tbsp Nutritional Yeast
- 1 tsp Apple Cider Vinegar
- 2 tsp Smoked Salt
Instructions
Roasted Vegetables
- Mix all the ingredients together and roast in a preheated oven at 200 C until cooked through.
Spinach Ricotta
- Simply blend together on a food processor.
- To assemble, serve the roasted veggies on a plate and add dollops of spinach ricotta all over the plate. Enjoy!