It's not that much effort guys trust me. It's really just about taking a sharp knife and cutting that stuff! So get out the board and let's get going! For this version I used sweet potato, parsnip, pumpkin, broccoli and cauliflower, which I all roasted in the oven together at 180 °C (350° F) to save time. The exact quantity of veggies here depends on you (and the size of your oven). Just as for the raw veggies, I tend to prepare my lunches for the whole week in advance, so I usually roast all the veggies I have at once. Sweet potato and parsnip: mix with salt, pepper, some olive oil and lots of fresh rosemary and roast for ca. 30 min (it really depends on the oven, just check them after 20 min and let them roast until golden-brown). Pumpkin: I usually drizzle it with some pomegranate-molasses (which you can easily get online and constitutes a healthy and interesting way of adding some extra sweetness to the flavour) and mix it (here we go again) with fresh rosemary. Rosemary is my favourite, but guys, TBH you can add whatever herbs you prefer; herbs in general are loaded with protective polyphenols — plant compounds with potent antioxidant and anti-inflammatory effects. Broccoli: just mix with salt, pepper and olive oil and wrap the florets in foil before putting them in the oven for ca. 20 min (I prefer my broccoli to be slightly crunchy, so I don't let it roast for too long). Cauliflower: salt, pepper, oil and - for a twist - I cover the cauli in turmeric, which also adds some yellow colour to the bowl. Turmeric has been used in India for thousands of years as a spice and medicinal herb, plus - it tastes delicious!