This salad is both fresh and zesty but also hearty and rich with the roasted veggies. Add some vegan cheese and you have yourself a really special meal.

Roasted Brussels Sprouts Salad [Vegan]

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Cooking Time

20

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Ingredients

  • 1 cup cooked quinoa
  • 2 1/2 cups cauliflower
  • 8 Brussels sprouts (purple/green)
  • 2 tablespoons olive oil
  • salt and pepper to taste
  • 1 cup fresh bean sprouts
  • 1 handful coriander
  • 4 vegan cheese balls
  • 3 tablespoons pesto
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Preparation

  1. Soak quinoa in water overnight. Discard water, wash thoroughly and cook for 20 minutes. Set aside and let cool.
  2. Preheat oven to 400ºF.
  3. Wash and cut the cauliflower florets and Brussels sprouts into equally sized pieces. Spread out evenly on a tray lined with parchment paper and drizzle with olive oil. Sprinkle with salt and pepper and roast on both sides until golden.
  4. Meanwhile wash the bean sprouts, cut the coriander and slice the Bocconcini.
  5. Once your veggies are roasted place them into a large bowl and add quinoa, then toss with sprouts, coriander and vegan cheese.
  6. Drizzle pesto on top and serve warm with fresh bread.
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