Ingredients:

• 1 cup butternut squash- peeled and chopped
• 5 cups kale - chopped
• 1 head of cauliflower - cut into florets
• 2 cups green beans - chopped
• 1 tablespoon extra virgin olive oil
• 1 teaspoon garlic powder
• 1 teaspoon turmeric
• Himalayan sea salt and black pepper to taste
• 6 boiled eggs - cut into half

INSTRUCTIONS:

1. Preheat the oven to 425ºF degrees.
2. Line a baking sheet with parchment paper. Arrange your vegetables (except green beans) in a single layer on the prepared baking sheet. Toss with olive oil, garlic powder, turmeric, salt and pepper.
3. Roast for 15-20 minutes. Then, remove from the oven, add the green beans, return the baking sheet to the oven and roast for 10 minutes or until all the veggies are tender.
4. Divide roasted veggies between six meal prep containers and add the eggs on top. Store in the fridge for up to 4 days. Enjoy!

This recipe makes 6 servings with a serving size of 1 egg and 1 cup of cooked vegetables. This equates to the serving having 1.5 ounces of protein, and 2 servings of vegetables on the IHC plan.