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Want to make something gorgeous for dinner, but don't really feel like cooking? This vegetarian sweet potato, tomato, kale and halloumi sheet tray by Kimberly Parsons, author of The Yoga Kitchen Plan, is pretty much effortless. Chop a few veggies, then stick the sheet tray in the oven for 40 minutes and you're done.
“The juices of each ingredient begin to blend with each other, which just helps to intensify the aromatic taste-bud experience,” Parsons explains. “The tomatoes gorgeously melt into the kalamata olives, giving the halloumi an unexpected sauce, while the kale becomes crisp and crunchy to contrast the soft sweet potato.”
After dinner, all you need to wash is a cutting board, knife and baking sheet.
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