Ingredients:

  • 2 cups (300g) butternut squash, peeled and cubed small
  • 2 cups (250g) cauliflower florets, cut into bite-sized pieces
  • 1 large (150g) red bell pepper, diced
  • 1 medium (110g) red onion, coarsely chopped
  • 2 tbsp (30ml) avocado oil
  • 1 tbsp (6g) chili powder
  • 1 tsp (2g) ground cumin
  • 1 tsp (5g) smoked paprika
  • 1/2 tsp (3g) garlic powder
  • 1/2 tsp (3g) onion powder
  • 1 tsp (6g) sea salt
  • 1/4 tsp (1g) black pepper
  • 1 tbsp (15ml) fresh lime juice
  • 1/4 cup (15g) fresh cilantro, chopped

Instructions:

  1. Preheat oven to 400°F (200°C). In a large mixing bowl, combine the cubed squash, cauliflower, bell pepper, and red onion. Drizzle with avocado oil and sprinkle the chili powder, cumin, smoked paprika, garlic powder, onion powder, sea salt, and black pepper over the top. Toss thoroughly until vegetables are coated in the spice paste.
  2. Line a baking sheet with parchment paper and spread the vegetables in a single layer, ensuring they are not touching too closely. Roast for 25–30 minutes, tossing once halfway through, until cauliflower edges are charred dark brown and squash is tender.
  3. Remove the pan from the oven and immediately drizzle fresh lime juice over the sizzling vegetables. Garnish with chopped fresh cilantro before serving.