Eating vegetables is way more fun when there's chocolate involved. You'll be surprised how well the cocoa nibs complement the cauliflower, butternut squash, and zucchini medley in this low-calorie dinner recipe.
Preheat oven to 375°F. Place coconut oil in a bowl and warm in microwave for about 15 seconds or until thin. Lightly coat a large baking sheet with cooking spray and set aside.
Add the butternut squash, pepper, zucchini, cauliflower, and leeks to the bowl with the oil. Toss to coat and season lightly with salt. Transfer to prepared baking sheet and roast for 25 minutes, stir, then cook for 20 minutes more.
Remove vegetables from oven and immediately scatter chocolate nibs across top; using a spatula, stir to combine. When cooled slightly, sprinkle cheese evenly over top. Divide among four plates and serve.