Rainbow Chicken Recipe with Roasted Veggies & Sticky Glaze

Ingredients

• 2 medium sweet potatoes (or 1 large, peeled and diced into large cubes)
• 0.5 tablespoon olive oil
• 1 teaspoon paprika powder
• 1 teaspoon cumin powder
• 1/2 teaspoon sea salt
• 1/2 red onion (finely diced)
• 1 tablespoon red wine vinegar (or apple cider vinegar)
• 1 teaspoon mustard
• 1.5 tablespoon olive oil
• 2 medium beets (peeled and grated (I suggest to use kitchen gloves or peel the beets under running water to avoid skin stains))
• 1 medium carrot (grated)
• 1/3 cup black pitted olives (the less salty Spanish olives are best, sliced)
• 1/4 cup chopped parsley (a good handful of fresh parsley)
• 600 grams chicken tenderloins (1.2 lbs. breast or thighs (or mix), sliced into strips)
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1.5 tablespoon olive oil (or coconut oil)
• 2 cloves garlic (finely diced)
• 1 tablespoon tomato paste
• 1/4 cup coconut aminos (or Tamari - if using aminos, add a little extra salt or fish sauce, gluten-free soy sauce also works)
• 2 tablespoons lemon juice (or lime juice)
• 2 teaspoons honey (maple syrup or coconut nectar can be used)
• 1/2 head broccoli (cut into florets (halve larger florets))
• 200 grams fine green beans (ends chopped off, 7 oz)
• .5 tablespoon olive oil (or butter)
• 1 garlic clove (diced or grated (can be omitted))
• Juice of 1/2 lemon
• Sea salt and pepper to taste