It doesn't get much simpler than this when you wanna prepare a wholesome, easy, delicious recipe for yourself. We've got oven-baked sweet potatoes, potatoes, eggplant, and garlic paired with a spinach salad, all topped off with tomatoes, sunflower seeds, and bell peppers.
Roasted Veggies With Buttery Garlic and Spinach Salad [Vegan]
Serves
2
Ingredients You Need for Roasted Veggies With Buttery Garlic and Spinach Salad [Vegan]
Veggies:
- 1 sweet potato or yam
- 1 cup baby potatoes
- 3 small eggplants
- 1 head of garlic
- 1 teaspoon coconut oil
Salad:
- 3 cups spinach leaves
- Juice of a lime
- 1 teaspoon maple syrup
- 2 chopped heirloom tomatoes
- 1 chopped red bell pepper
- 1 tablespoon sunflower seeds
- Black pepper and sea salt (optional)
How to Prepare Roasted Veggies With Buttery Garlic and Spinach Salad [Vegan]
For the Veggies:
- Preheat the oven to 350 degrees.
- Wash your root veggies and dry them.
- Poke some holes in the sweet potato/yam. Then, slice the eggplants and rub them in a little coconut oil.
- Bake everything on a parchment paper-lined pan and bake for 30 minutes, then see how it's all doing.
- The little potatoes, eggplant, head of garlic, and sweet potato should be soft by this point, so I took everything out, but it will take longer to cook if you have a large sweet potato/yam.
- Throw the head of garlic into the oven– peel off the skin to get at the goodness once it's done baking.
For the Salad:
- Mix the greens with lime juice, maple syrup, black pepper, and salt (if using).
- Throw on the tomatoes and pepper, and sprinkle with sunflower seeds.
- Pair this with all your baked treasures, and enjoy!
Is there an issue with this recipe?
-
Eggplant - Lime
- Spinach
- Sunflower Seed
- Sweet Potato
Discover more recipes with these ingredients
Help keep One Green Planet free and independent! Together we can ensure our platform remains a hub for empowering ideas committed to fighting for a sustainable, healthy, and compassionate world. Please support us in keeping our mission strong.
About The Author
Emily von Euw
See My RecipesEmily von Euw is the creator of the award-winning recipe blog, This Rawsome Vegan Life, and the best-selling author of four cookbooks: Rawsome Vegan Baking; 100 Best Juices, Smoothies and Healthy Snacks; The Rawsome Vegan Cookbook; and Rawsome Superfoods. Em’s passion in life comes from friendships, food, wilderness, mindfulness, art, and lots of dark chocolate. They have presented at expos and festivals across Canada and the US, and their work has been featured in publications around the world. Em lives in the lower mainland of British Columbia, Canada, on the traditional and unceded territories of the First Nations.
Wont eat the the animal but eat its food lol