Meal Prep Sunday: Beautifying Roasted Carrots + Cauliflower With Lime Sambal

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.)

Serves 4 with rice

Instructions

1. Preheat the oven to 425°F (220°C).

2. In a large baking sheet, toss the carrots and cauliflower florets with the melted coconut butter. Season with salt and pepper, spread out well, and roast for about 30 minutes, until soft and sweet.

3. Meanwhile, make a little sambal. Finely grate the zest of 1 of the limes, then pare the skin and pith from the sides and remove the segments, discarding the tough membranes holding them together. Roughly chop the flesh and transfer to a mixing bowl with the zest. Finely chop a handful of the reserved and rinsed carrot tops and add to the mixing bowl with the grated coconut, 1 handful of chopped cilantro and 1 finely chopped green chile. Season with salt, pepper, and sugar to taste.

4. For the chutney, pulse the remaining cilantro in a mini food processor with the garlic, the juice of the second lime, and a pinch of salt. Add a splash of water to get the blades moving; it should have a very loose consistency. Stir in the desiccated coconut and season to taste.