Vegan One-Pan Roasted Vegetable Lunch with Avocado

Pre-heat oven to 400° on the convection bake setting

Chop the vegetables: 2 mini Japanese sweet potatoes, 1/2 mini butternut squash, and 1/5 head of cauliflower

Spray the bottom of the pan with coconut oil and lay out the vegetables, placing potatoes and squash on the outside and cauliflower in the middle; note that items that take longest to cook should be on the outside

Spray over the top of the vegetables and add seasonings: garlic salt on cauliflower and Lawry's seasoning salt on the potatoes

Flip the vegetables at the 20-minute mark and continue baking until desired crispiness, usually about 15 more minutes

Add mashed avocado for dipping purposes to provide healthy fat