let my mom make dinner tonight, which is a salad/roasted veggie bowl inspired by one served at a favorite local restaurant. the recipe below lends itself to all kinds of variations depending on what you have on hand-my mom adds pistachios and uses balsamic, and we often add goat cheese and roasted beets too! for some reason i’ve been super exhausted recently, so it was nice that i finally felt okay with just letting someone else cook for once (though i did make the tofu lol). also, friendly reminder that the photos i post of my meals are often not my entire meal because i don’t want to encourage comparison-it’s something i know i do a lot and is so unproductive! all bodies are different and have different needs.
spinach & arugula • roasted veggies: sweet potato, red bell pep, red onion, carrots, brussels, cauli roasted at 425 for ~45 mins (seasoned with salt, pep, garlic powder, thyme, rosemary). add on mushrooms during last 10-15 mins cooking. tofu: coat a pressed block of tofu with soy sauce, black pepper, and hot sauce. marinate for at least 15 mins. roast in oven for 15 mins with veggies, flipping once or twice until golden • toppings: avocado, @traderjoes
green goddess dressing, nooch