Earth Roast

For all of you who have been following my posts, you have probably noticed my adoration of the sweet potato. I always enjoyed eating this rich root veggie, but it wasn't until my move to Toronto that I really became partial to them. Not only are they abundant in China Town and Kensington Market, they are also extremely affordable. I once purchased a sweet potato for $0.19 per pound. Amazing, I know. I recently learned that the skin of one medium sweet potato contains the same amount of protein as a serving of cream cheese. Music to a Vegan Vixen's ears. The Earth Roast is a variation of some of my other veggie roast recipes, using parsnip and thyme. Hope you enjoy!

Xoxo, Liesse

Earth Roast

• 1 Sweet Potato (peel on), chunked
• 1 Large Parsnip (peeled), chunked
• 1/4 Spanish Onion, chunked
• 2 Cloves Garlic, sliced
• 1/2 Tsp Dry Thyme
• 1/2 Tsp Sea Salt
• 1/2 Tsp Freshly Ground Black Pepper
• 2 Tsps Olive Oil

1. Toss veggies in olive oil and seasoning
2. Bake in an oven proof dish at 350 until sweet potato is slightly soft, approximately 45 minutes
3. Enjoy!