Roast vegetable and sweet potatoes (salad)
This colorful array of roast vegetable is absolutely delicious. Serve warm or cold according your wish.
- 1 eggplant (65g/portion)
- 2 zucchini (65g/portion)
- 1 red capsicum
- 2 sweet potatoes (75g/portion)
- 300g pumpkin
- 3 cups baby spinach
- 2TS balsamic vinegar
- 3TS garlic-infused olive oil
- 1TB hemp oil
- 3TS pumkin seed
- 3TS sunflower seed
- 1TB hemp seed
- 1 handful walnut
- 1 pinch unrefined salt
Preheat the oven to 200°C and line a baking tray with baking paper.
Cut the vegetables and the sweet potatoes into pieces. Combine them in a large bowl. Pour a little bit of garlic-infused olive oil and toss to coat. Place the vegetables (expect spinach) on the tray in a single layer and roast for 20 minutes, turning occasionnally to ensure even browning.
Meanwhile to make the dressing, place all the ingredients in a jar and shake well to combine.
You can either serve the warm roasted vegetables with the spinach and the dressing, or either let the vegetable cooled down before eating.
For winter time, instead of zucchini, eggplant and capsicum use carrots and parsnips (both low in FODMAPs) and bocoli head (65g/portion).
For a full meal, serve with poached eggs of chicken breast.