Time for another Vegan Athlete Diet post! As always, you don’t have to consider yourself an athlete or a vegan to benefit from these. It’s all about sharing practical plant-based tips that can help anyone from right where they are … including you!

With Fall in the air, I like to change up the recipes and foods I’m consuming to match what is seasonally available. I know – for many of us we are blessed with an abundance & variety of foods year round that are easily available at a nearby store. So eating seasonally is not a requirement but a choice.

Here’s a very simple recipe I use to enjoy the roasting of root vegetables as fall starts for us:

  • 1 medium-sized garnet yam OR sweet potato, washed and chopped into bite-size chunks
  • 2 large carrots, washed and chopped into bite-sized chunks
  • 2 large beets, washed, peeled and chopped into bite-sized chunks
  • 1 yellow or white onion, chopped into bite-sized chunks or wedges
  • Extra virgin olive oil to coat
  • Himalayan or sea salt to taste
  • Chopped parsley for garnish (optional)
  • Makes roughly 4 servings
  1. Preheat your oven to 400 degrees F
  2. In a large roasting pan, toss all ingredients (except for the parsley) to coat well
  3. Bake for 4o to 50 minutes until tender, turning vegetables over a couple of times to prevent burning
  4. Add freshly chopped parsley as a garnish and serve hot

I hope you enjoy this Vegan Athlete Diet post! And if you have some other vegan foods or ingredients you’d like some help with incorporating into your life, feel free to comment or contact me so I can add to my list.