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Farmers Market Buddha Bowl



Virgin Olive oil

1 sweet potato sliced into strips

1 garlic head bottom cut off

5 small garden carrots

5 or 6 small beets with leaves removed and put aside

4 oz. Bare Naked Noodles Italian Pesto

1 bunch radishes

2 pickled eggs and beets from Stone Hollow Farms, sliced

Tomato and Basil Feta from Dayspring Dairy

Some pickles jalapenos 

8 or so cherry tomatoes

1 bunch spring onions

Baby arugula

1 bunch radish sprouts

Preheat oven to 425, put sweet potato, carrots 4 cherry tomatoes, beets and garlic on a baking sheet with a little olive oil. Bake for 15-20 minutes. Sauté the beet leaves with a little olive oil and salt. Then boil some water in a pan and add the pasta with a little virgin olive oil, drain and put in the bowl. Remove the roasted veggies and squeeze out the roasted garlic. Then start arranging all of the veggies, pasta, sprouts and roasted vegetables in the bowl. Top with a little of the feta, green onion, pickled eggs, jalapenos and serve.

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