A quick and delicious meal packed with fresh and roasted vegetables, leafy greens, and healthy nourishing fats.
Preheat the oven to 425F. Line a baking sheet with parchment paper. Spread the cauliflower florets and zucchini slices in a single layer. If you like to roast your beets, add those as well. Drizzle with coconut oil, paprika, sea salt, and black pepper. Roast the vegetables for 30 minutes (longer if you like them extra roasted and crispy).
While the veggies are roasted, prepare the remaining ingredients. Add the spinach and top with avocado, cabbage, blackberries, and green onions. Sprinkle with pepita, almonds, and sesame seeds.
Once the roasted vegetables are done roasting, add them to the bowl. Drizzle with lime juice and adjust salt and pepper. Enjoy!