Roasted Veggies and Greens Bowl

First, prepare the vegetables for roasting. Chop carrots, sweet potatoes, and eggplant into bite-sized pieces. In a bowl, toss the chopped vegetables with avocado oil (or EVOO), pink Himalayan salt, black pepper, and garlic powder until evenly coated.

For oven roasting: Spread the seasoned vegetables on a baking sheet. Roast at 425°F (220°C) for 20-25 minutes, or until crisp and tender.

For air-frying: Spray your air-fryer basket with nonstick cooking spray. Place the seasoned vegetables in the basket and cook at 400°F (200°C) for 15-20 minutes, tossing frequently to ensure even cooking, until crisp.

While the vegetables are roasting, prepare the greens. In a separate bowl, massage kale with a squeeze of lemon juice and a splash of apple cider vinegar (ACV) until softened.

To assemble the bowl: Layer a base of fresh arugula and the massaged kale. Top with the warm roasted carrots, sweet potatoes, eggplant, and mini heirloom tomatoes. Add a serving of crockpot salsa verde chicken, a dollop of homemade hummus, and a drizzle of jalapeño hot sauce. Serve immediately.