Spring Veggie Bowl

Ingredients

• 13 cups mixed greens (kale, spinach)
• 21 cup broccoli florets
• 32 medium carrots, roasted
• 41 medium sweet potato, roasted and cubed
• 51 3/4 cup cooked chickpeas (from 3/4 cup dried, organic), roasted
• 63 tbsp olive oil
• 71/2 cup organic coconut milk (carton style)
• 81/2 cup fresh raspberries
• 94 cups bone broth
• 101 tsp dried rosemary
• 111 tsp sea salt

Instructions

1. 1

   Roughly chop all vegetables into similar-sized pieces.

2. 2

   Heat oil in a large skillet and sauté onions and garlic until fragrant.

3. 3

   Add harder vegetables like sweet potato and carrots first, cooking for 5-7 minutes.

4. 4

   Stir in softer vegetables like spinach, kale, and tomatoes, and cook until tender.

5. 5

   Season with herbs and spices, and add broth if desired to create a light sauce.

6. 6

   Garnish with fresh berries and serve hot.