Florencia Baldini Last Updated on January 20, 2026This roasted plant packed bowl is the most-loved salad on my blog—it goes viral every time I share it. It’s colourful, satisfying, and packed with goodness. With roasted sweet potato and beetroot, protein-rich chickpeas, crunchy walnuts, and fresh parsley, this roasted plant packed bowl is full of flavour and nutrition. The lemon and honey dressing ties everything together for a feel-good, fibre-rich meal you’ll want on repeat.
I love making this at the start of the week and keeping leftovers in the fridge for quick lunches. It’s a brilliant way to support your gut health naturally, using ingredients that are seasonal and easy to find. The diversity of plants in this bowl also supports your microbiome—which plays a key role in digestion, immunity, and overall wellbeing.
This salad proves that winter meals can be vibrant, wholesome, and full of flavour. It’s a delicious way to eat more fibre without even trying.
Why This Roasted Bowl Is So Good For You
This bowl is packed with fibre, plant diversity and colourful seasonal veg. Sweet potato and beetroot are both high in antioxidants and slow-releasing carbs. Chickpeas add protein and prebiotic fibre to support digestion, while walnuts provide healthy fats that keep you full. According to the NHS Eatwell Guide, fibre is essential for gut health, and most of us don’t eat enough. This salad is an easy way to increase your intake and support your gut microbiome naturally.
Step-By-Step Instructions
Step 1
Peel all the vegetables. Cut the sweet potato and beetroot into even cubes, cutting the beetroot slightly smaller than the sweet potato so everything cooks at the same time. Chop the red onion into wedges and wrap them in a small foil parcel to help them soften without burning.
Step 2
In a small bowl, mix together the oregano, salt, paprika and garlic powder.
Step 3
Spread the sweet potato, beetroot and drained chickpeas over the lined baking tray. Sprinkle the spice mix evenly over the vegetables, then drizzle with olive oil. Use your hands to mix everything well so the vegetables are evenly coated.
Step 4
Prepare the dressing by mixing the extra virgin olive oil, honey, salt and lemon juice in a small bowl until well combined.
Step 5
Bake for 30 minutes, or until the vegetables are tender and lightly golden. Remove from the oven and allow everything to cool slightly.
Step 6
To assemble the salad, add the roasted vegetables and onion to a serving bowl. Top with the parsley, chopped walnuts and pomegranate seeds. Pour over the dressing, mix gently, and serve.
Tips
- Use Baking Paper: This keeps the veggies from sticking and makes clean-up easy.
- Chop Evenly: Cutting the sweet potato, beetroot and onion into similar-sized cubes helps everything roast evenly.
- Let It Cool Before Mixing: Allowing the veg to cool slightly before assembling helps the flavours settle and keeps the fresh herbs and dressing bright.
- Massage the Dressing In: Gently toss the dressing through the salad using your hands – it helps coat everything evenly and brings the ingredients together.
Swaps
Sweet potato: Butternut squash or carrots work well too.
Beetroot: Try using parsnip or red cabbage for a different twist.
Chickpeas: Use cooked lentils or cannellini beans instead.
Walnuts: Swap with pumpkin seeds, almonds or pecans.
Pomegranate: Dried cranberries or apple chunks are a lovely sweet contrast if you can’t find pomegranate.
Honey: For a vegan version, swap with maple syrup.
Storage
Fridge: Store in an airtight container for up to 3 days. Add fresh parsley and dressing just before serving for best flavour.
Freezer: Not suitable for freezing due to the fresh herbs and texture of the roasted veg.
More Nutritions Salads
- One-Tray Lentil & Roasted Vegetable Salad
- Avocado & Chickpea Salad
- Rainbow Salad Crunch
- Marks&Spencer Salad Copycat
High-Fibre Winter Salad (Gut-Friendly, Roasted Vegetables)
Video
Ingredients
Salad
- 1 large sweet potato, chopped into cubes
- 1 large beetroot, chopped into cubes
- 1 red onion, chopped into cubes
- ½ can chickpeas, drained
- ½ tsp oregano
- ½ tsp salt
- ½ tsp paprika
- ½ garlic powder
- 2 tbsp olive oil
Dressing
- 2 tbsp extra virgin olive oil
- 1 tsp honey
- ½ tsp salt
- ¼ lemon juice
Toppings
- handful parsley, chopped finely
- 30 g chopped walnuts
- 2 tbsp pomegranate seeds
Instructions
- Peel all the vegetables, then chop them into even cubes, cutting the beetroot slightly smaller than the sweet potato to ensure they cook evenly. Wrap the chopped red onion in a small foil parcel so it cooks through gently without burning.
- Spread the remaining vegetables onto a baking tray lined with baking paper.
- Add the olive oil and spices, then mix well using your hands so everything is evenly coated.
- Bake in a preheated oven at 200°C for 30 minutes, or until tender and lightly golden. Remove from the oven and allow to cool slightly.
- To assemble, add the roasted vegetables to a serving bowl, then top with the pomegranate seeds, parsley, walnuts and dressing. Mix well and serve.