New Year's reset? Try this untraditional salad from roasted veggies that not only looks good but also tastes delicious.
It's easy to get your veggie intake in summer. It's cheap, delicious and available. But it can be trickier in winter. But this recipe shows you that it's not impossible. Let's do it.
Shop ingredients
Nutrition (1 serving)
- 440 kcal
- 55 g carbohydrates
- 16 g fats
- 17 g protein
Per 2 portions
- 200 g sweet potato
- 200 g cabbage
- 200 g beetroot
- 200 g pumpkins
- 150 g ready to eat chickpea
- 50 g Feta cheese
- 1 tbsp olive oil
- 1 tbsp balsamic crema
- 10 g almonds
- 50 g spinach leaves
- garlic granules
- chilli
- smoked paprika
- Thyme
- rosemary
Instructions
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Preheat the oven to 200 °C and prepare the vegetables. Wrap the beetroot in foil, place it on a baking tray lined with baking paper and bake for 50 minutes.
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Put diced Brussels sprouts, pumpkin, and sweet potato into a bowl. Add a tablespoon of olive oil, a tablespoon of balsamic vinegar, a teaspoon of garlic granules and season with salt. Mix. If you prefer it spicy, you can add a bit of chilli or smoked paprika.
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In a separate bowl, add a pack of ready‑to‑eat chickpeas, a tablespoon of olive oil, salt and your preferred seasoning. You can use smoked paprika, thyme, rosemary or garlic.
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Add the prepped vegetables to the tray with beetroot and roast for 30 minutes, until the vegetables are tender and the chickpeas are crunchy. Leave it to cool off slightly.
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Meanwhile, prepare plates or bowls and add some spinach or a mix of salads. Top with the roasted vegetables, chickpeas, crumbled feta and chopped almonds.
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Enjoy!
