Warm Roasted Vegetable Salad
Title: Warm Roasted Vegetable Salad
Author: Britney Shawley
Recipe type: Dinner or Lunch
Prep time: 20 minute
Cook time: 40 minutes
Total time: 60 minutes
Serves: 4 people
I love these meals. I feel so deeply nourished after them. They hit every mark of soothing, sweet, salty, bitter, crunchy…delicious. This is also easy enough to pack all ingredients up separately and take with you for lunch.
Ingredients
4 Roasted sweet potatoes
2 cups (per person) Spinach
2 Green onions
1/ Cucumber, diced
1/4 cup Sunflower seeds
1/4 cup Raisins
1/2 cup cherry Tomatoes, cut in half
1 1/2 cups Quinoa
1/2 tbsp coconut oil
Golden Dressing
(1/3 cup Lemon juice (1 1/2 medium sized lemons ~ with some zest)
2-3 Tbsp Maple Syrup
1-2 Garlic cloves, minced
1-2 tbsp Dijon mustard
1/3 cup Avocado Oil (or oil of choice)
1/8 tsp Sea Salt)
Instructions
Preheat oven to 400F
- Dice sweet potatoes,
add olive oil and salt and put on pan with parchment paper - Cook your Quinoa.
Add coconut oil to pan. Add dry quinoa to pan. Let it cook for about 5 minutes until slightly brown. Keep moving it. Don’t let it burn. Then add 3 cups of water, turmeric, and put lid on it to come to boil. Then turn low and let it simmer. - Make your salad dressing.
Put lemon, olive oil, Dijon mustard, maple syrup, minced garlic and salt into mason jar, shake until combined. - Dice your cucumber and tomatoes.
- Assemble Your Salad.
Put your spinach in the bowl first.
Then add Sweet Potatoes, Quinoa, green onions, sunflower seeds, raisins, tomatoes. Mix it all together, drizzle on dressings and enjoy.
Saving Money:
Buy zucchini’s in bulk so you can enjoy this many times a week.
Quick Tips & Tools:
Tools:
1 pan, 1 bowl, 1 fry pan
Tips:
Reference this list for salad dressing ideas. You can also use the Tahini Dressing on this salad and its delicious!
