Many people struggle to find something that they enjoy to eat that still fits the winter season. This salad bowl is packed with so many of the vitamins that winter vegetables offer! It also looks beautiful on your plate.
Roasted Vegetable Vitamin Boost Salad [Vegan, Gluten-Free]
Calories
450
Serves
2
Cooking Time
30
Ingredients
To Make the Salad:
- 2 medium parsnips
- 3 carrots
- 1/4 head of cauliflower
- 1 hand full of Brussels sprouts
- 1/2 fennel
- 1/2 cup (dry) carb-of-choice (quinoa, rice, etc)
- 1 handful nuts of choice
- 2 tablespoons sesame oil
- 1 pinch salt
- 1 pinch cinnamon
- 2 tablespoons curry powder
- 1 tablespoon maple syrup or agave syrup
To Make the Peanut Lemon Maple Dressing:
- 2 tablespoons peanut butter
- 1/2 lemon worth of juice and zest
- 2 tablespoons maple syrup
- 2 tablespoons sesame oil
- 1 pinch coriander seeds (ground)
- 1 pinch cumin
- 1 pinch salt
- 1 pinch black pepper
Preparation
To Make the Salad:
- Preheat the oven to 355°F.
- Cut your veggies into thin slices and the Brussels sprouts into half. Put them all in a big bowl with sesame oil, maple syrup, spices, salt, and mix it through so everything is evenly covered.
- Put the veggies on baking paper and roast them for 30 minutes. Meanwhile add the grains to the pot with an equal amount of water and let this simmer for around 15 minutes until soft
To Make the Peanut Lemon Maple Dressing:
- Basically mix all the ingredients together and stir until everything starts to combine.
- Add a little splash of water until you are satisfied with the texture and taste.
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