roasted winter vegetable stew

This is super delicious, very healthy, and vegan. Enough said. To keep it vegan but give it a little more protein, you could add some kidney beans.

Roasted Winter Vegetable Stew
4 servings | 221 calories | 8g fat/ 34g carbs/ 5g protein
2 tbsp avocado oil

1 bulb fennel, chopped
2 cups chopped parsnips
1 large eggplant
1 28oz can of diced tomatoes
4 tbsp fresh cilantro, chopped
2 tsp paprika
1 tsp cumin
1/8 tsp cayenne
4 cloves garlic
3 cups vegetable stock
1 tbsp lemon juice

Directions:
Preheat oven to 475 degrees.

Place eggplant on a small sheet, place on top rack of oven. 

Thinly coat the parsnips and chopped fennel with 1 tbsp of avocado oil, salt and pepper to taste. Spread the parsnips and fennel on a baking sheet and place on middle rack of oven. 

Roast for 30 minutes. 

Heat remaining 1 tbsp avocado oil with medium heat in large pot. Add roasted vegetables, tomatoes, cilantro, paprika, cumin, cayenne, garlic, and vegetable stock. Heat, covered, on medium heat for 10 minutes. 

Mix in lemon juice. 

Serve with brown rice, quinoa, or (the best option in my opinion) some crusty whole wheat bread. 

Matt Rating:
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