This is one of my favorite breakfast idea’s this time of year. It’s so easy and can be used for multi meals.  This is just what I had left over on my counter and needed to use.  You can put almost anything in it.  In this recipe I used it as a base for my breakfast. I also like to make it and throw on top of some green for lunch or dinner.

Ingredients:

• 1 butternut squash
• a couple small sweet potatoes
• some slices of onion
• 3 fresh carrots sliced
• 1 or two beets slices
• seasoning: Turmeric and some sea salt
• coconut oil melted
• Quinoa
• Organic Eggs

Serves 4

How to make this yummy dish:

Preheat oven at 350 degrees.

1) Peel and chop all vegetables

2) Melt the coconut oil and mix everything in a bowl.  Add the spices

3) Throw on a cooking sheet, and cook for 35-40 minutes. (make sure to stir so it doesn’t burn)

4) Put your roasted vegetables in a bowl, top with 1 tablespoon of quinoa, and put on a fried egg.

Voila! Serve hot!