It’s easy to eat a rainbow of vegies when you arrange them on the plate beautifully! Not too heavy, not too light, this is the kind of food to get you in the mood on a romantic evening. Mix up the vegies to include your favourites: pumpkin, spinach, kidney beans, capsicum and many more all work well. Add some fresh chilli to the dressing if you want a spicy kick.
Serves: 4
=R1=
Servings
Prep time
Cook time
Recipe
Ingredients
- 600g sweet potato, peeled & diced
- 3 cups cauliflower, sliced into florets
- 2 medium beetroots, sliced into thin wedges
- 3 tbsp cold-pressed olive oil
- Salt & pepper, to season
- 4 cups mixed salad leaves
- 400g tin chickpeas, drained & rinsed
- 1 punnet cherry tomatoes, halved
- 2 cups chopped kale leaves, massaged with olive oil to soften
-
- Dressing
- ½ cup tahini
- Juice 1 lemon
- Juice 1 lime
- ¼ cup almond milk
- 1 tbsp olive oil
- Pinch salt
Method
- Preheat oven to 200ºC.
- Place sweet potato, cauliflower and beetroot on large roasting tray, separating them into their own sections. Gently toss each section with 1 tbsp of olive oil and season all vegetables with salt and pepper. Roast for 20 mins until tender then set aside to cool slightly.
- Meanwhile, into 2 serving bowls scatter one cup of salad leaves along bottom of each. Place handful of chickpeas into one corner, then handful of cherry tomatoes next to it, then half a cup of kale leaves. Next, arrange cooked vegetables.
- Place all dressing ingredients in small jar with lid and shake until combined and creamy. Drizzle over salads and enjoy!
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
