Roasted Veggie Salad
Easy, classic, tasty and filling. A roasted veggie salad is what I turn to when all I want to do is throw a tray in the oven and be done with it! Added seeds provide extra fats and energy.
Serves: 4
Container: you will need 4 airtight containers
Time: approximately 30 minutes
Nutritional info per serving:
- Calories: 300
- Fat: 16 grams
- Protein: 9 grams
- Carbs: 31 grams
Ingredients:
- 2 cups cubed butternut squash (I keep the skin on but you can remove it if you wish)
- 2 cups cubed sweet potato
- 2 carrots, chopped into chunks
- 2 large Portobello mushrooms, thickly sliced
- 2 large zucchinis, cut into chunks
- 1 head of broccoli, cut into florets
- 2 tbsp. sunflower seeds
- 2 tbsp. pumpkin seeds
- 3 tbsp. olive oil (I’ve added the oil in here because it’s quite a lot and it adjusts the calorie count)
- Salt and pepper, to taste
Method:
- Preheat the oven to 356 degrees Fahrenheit and prepare a tray by lining it with baking paper.
- Place all ingredients onto the tray and add a sprinkle of salt and pepper.
- Combine the ingredients together with your hands, making sure everything gets coated in olive oil.
- Place into the oven and bake for approximately 30 minutes or until the veggies are soft and the seeds are toasted.
- Divide into your 4 containers, cover and place into the fridge until needed.
