Veggie ‘Throw Together’ Salad

Gluten Free | Dairy Free | Meal Prep | Vegan

Serves 3

Prep Time10 Mins

Cooking Time30 Mins

343

kCal

15g

Fats

40g

Carbs

13g

Protein

Ingredients

For the Salad:
1 medium sweet potato
5/8 cup (120g) chickpeas, drained
1 tbsp. olive oil
9 oz. (250g) asparagus
1 cup (30g) spinach
1 cup (30g) kale
1 cup (30g) rocket

For the Dressing:
1 tsp. mustard
1 tbsp. tahini
2 tbsp. lemon juice
1 tbsp. olive oil
1 tsp. honey

Method

Instructions:

Preheat oven to 375F (190C).
Wash and chop the potato into bite size pieces, then place on a baking tray with the chickpeas. Drizzle with 1 tbsp. olive oil and season with salt and pepper. Roast for 30 mins. Add the asparagus in the last 10 mins of roasting.
In the meantime, prepare the dressing by mixing all the dressing.
Place spinach, kale and rocket in a bowl and rub the dressing into the leaves.
Once the roasted veggies are ready, divide the salad between bowls and top with the baked potato, chickpeas and asparagus. Serve hot or cold.

For the Salad:
1 medium sweet potato
5/8 cup (120g) chickpeas, drained
1 tbsp. olive oil
9 oz. (250g) asparagus
1 cup (30g) spinach
1 cup (30g) kale
1 cup (30g) rocket

For the Dressing:
1 tsp. mustard
1 tbsp. tahini
2 tbsp. lemon juice
1 tbsp. olive oil
1 tsp. honey

Instructions:

Preheat oven to 375F (190C).
Wash and chop the potato into bite size pieces, then place on a baking tray with the chickpeas. Drizzle with 1 tbsp. olive oil and season with salt and pepper. Roast for 30 mins. Add the asparagus in the last 10 mins of roasting.
In the meantime, prepare the dressing by mixing all the dressing.
Place spinach, kale and rocket in a bowl and rub the dressing into the leaves.
Once the roasted veggies are ready, divide the salad between bowls and top with the baked potato, chickpeas and asparagus. Serve hot or cold.