Roasted Plant Packed Bowl
Ingredients
Salad
- 1 large sweet potato
- 1 large beetroot
- 1 red onion
- 1/2 can chickpeas drained
- 1/2 tsp oregano
- 1/2 tsp salt
- 1/2 tsp paprika
- 1/2 garlic powder
- Olive oil
Dressing
- 2 tbsp extra virgin olive oil
- 1 tsp honey
- 1/2 tsp salt
- 1/4 lemon juice
Toppings
- Handful of chopped parsley
- 30 g chopped walnuts
- 2 tbsp pomegranate seeds
Instructions
- Peel and cut all the vegetables into cubes.
- Add the vegetables on a baking tray (I put baking paper on the tray)
- Season vegetable and chickpeas with oregano, salt, paprika, garlic powder and a drizzle of extra virgin olive oil.
- Mix using your hands.
- Bake in a preheated oven at 200°C for 25 minutes. Let it cool down.
- Assemble the salad, with the roasted vegetables then add the remaining ingredients (pomegranate seeds, parsley, walnuts and dressing)
- Mix well.