Coconut Oil Sautéed Veggies with Chili Pepper Potatoes

By  |  0 Comments

Hmm..what’s for dinner?

One of the number questions I get regarding a cleaneating lifestyle (aside from where do you get your protein..answer: hemp seeds) is “what do you eat for dinner?” The answer: everything. When it comes to cooking, especially in a plant based lifestyle, cook with abundance..not restriction!

This delicious fall medley dinner is perfect for a cold fall night! As the weather gets warmer, our bodies begin to crave heavier foods that can help keep us feeling warm and fuller longer – which is where the powerful fall root vegetables come in!  

Root Vegetables:
-Sweet potatoes

Root vegetables are believed to contain higher amounts of vitamins and minerals because of the added benefits from being grown directly underground in soil. They also contain high levels of Vitamin C, B vitamins, and antiviral properties that help to heal the digestive system. In Traditional Chinese Medicine, root vegetables are believed to help nourish and strengthen the stomach and the spleen.


Coconut Oil Sautéed Veggies with Chili Pepper Potatoes

-2 cups of organic rinsed spinach
-coconut oil
-1 chopped red pepper
-heaping handful broccoli florets
-1/2 sliced zucchini
-3 garlic cloves chopped
-1 tablespoon ginger powder
-potatoes (russet/yukon/purple)
-chili pepper powder
-pink salt + pepper


1. Add chopped garlic to coconut oil in pan on medium heat (add some water if necessary)
2. Preheat oven to 375
3. Cut potatoes into wedge and drizzle 1 tablespoon of coconut oil, chili powder and ginger powder – bake for 20-25 min
4. After 2-3 minutes, add broccoli florets, chopped red pepper and cover to let it steam
5. Once slightly cooked, add sliced zucchini
6. Lastly, add spinach and turn heat off to lightly cook spinach to a dark green
7. Plate and DEVOUR!


Leave a Reply

Your email address will not be published. Required fields are marked *