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East-West Baked Vegetables

Kimberly Snyder
  • minutes
  • Serves 4

INGREDIENTS

5 cups

Bok choy greens

3

Carrots

1

Cauliflower, small

3 tbsp

Parsley, fresh

1 tbsp

Rosemary, dried

2

Sweet potatoes, large

2

Zucchinis, large

1/4 cup

Coconut oil, raw

¼ cup Braggs Liquid Amino Acids