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8990e704 1ed2 4dd6 9ca5 fb129b03f459  2016 05 17 14 14 12
Betsy Farley Burgett
Betsy Farley Burgett

Roast sweet potatoes, zucchini, and capsicum together until brown and tender. Sprinkle with seasoning salt and olive oil before roasting. For sauce, sauté an onion and garlic, then add coconut milk, curry, and a bit of salt. Add greens of your choice and let them set in sauce until thoroughly wilted. Serve both over quinoa.