Welcome to Meal Prep Sunday, where you'll make a single, healthy recipe with serious bodily benefits, whether it makes your skin glow, helps soothe your gut, boosts your immunity, or more! Because it gets boring to eat the same thing every day, you'll do the bulk of the prep on the first day—and every day after that, there will be one small, five-minute-or-less tweak that will transform the leftovers into a new, amazing meal.
The new book Good Veg by Alice Hart, showcases the kind of flavorful, vegetable-focused food we love to eat. This recipe for Roasted Cauliflower & Carrots uses ingredients in clever ways for minimal waste (carrot-top sambal, anyone?) and maximum tastiness (we want the coconut cilantro chutney on everything). The combination of vitamins A & K from carrots, vitamin C from cauliflower, the liver-supportive properties in cilantro, and healthy fats from coconut all create a meal that will set you up for a week of skin benefits.
(If you can't find fresh coconut, you can use frozen coconut, unsweetened desiccated coconut, or omit.)
I tend to serve this with rice, simmered with a twinkle of coconut milk in the water and a scrunched-up lime leaf to scent, but pretty much any cooked grain or lentil would do. Or serve it as a starter without any accompaniment. And, of course, you don't need to seek out the purple cauliflower and multicolored carrots shown in the picture; I couldn't resist their garishness, but standard colors will taste the same.