
Veggie 'throw together' salad
Eating a mix of these vegetables can contribute significantly to the recommended five servings, providing a diversity of textures, flavors, and nutrients.
Ingredients
For the salad
- 1 Medium sweet potato
- 120 g Chickpeas drained
- 1 tbsp Olive oil
- 250 g Asparagus
- 30 g Spinach
- 30 g Kale
- 30 g Rocket
For the dressing
- 1 tbsp Mustard
- 1 tbsp Tahini
- 1 tbsp Olive oil
- 1 tbsp Honey
Instructions
- Preheat oven to 375F (190C).
- Wash and chop the potato into bite-size pieces, then place on a baking tray with the chickpeas.
- Drizzle with 1 tbsp. Olive oil and season with salt and pepper. Roast for 30 mins. Add the asparagus in the last 10 minutes of roasting.
- In the meantime, prepare the dressing by mixing all the dressing.
- Place spinach, kale and rocket in a bowl and rub the dressing into the leaves.
- Once the roasted veggies are ready, divide the salad between bowls and top with the baked potato, chickpeas and asparagus.
- Serve hot or cold.
- PROTEIN BOST: For additional protein, serve this salad alongside grilled chicken.
Notes
Key features
- Gluten-free
- Dairy-free
- Meal prep ready
- Vegetarian
Nutrition
Serving: 3gCalories: 343kcalCarbohydrates: 40gProtein: 13gFat: 15g
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