Roasted Vegetable Salad with Vegan Salad Cream
On the table in 40mins
Serves 2
Ingredients
- 1 parsnip
- 1 carrot
- 1/2 head of broccoli
- 60g pumpkin seeds
- 1 tsp. curry powder
- ½ tsp. chilli powder
- ½ tsp. salt
- 2 tbsp. maple syrup
- 1 tbsp. apple cider vinegar
- 2 tbsp. oil
- Salad greens of your choice
- 300g quinoa
- 1 avocado
- 1 handful cherry tomatoes
- ½ bottle Sacla' Vegan Salad Cream
Method
- Slice the carrot, parsnip and broccoli into bite-size pieces
- Stir together curry powder, chilli, salt, maple syrup, apple cider vinegar and oil in a small bowl
- Preheat oven to 180°C, pour the spice mix over the veggies and roast for 20 minutes
- Add your pumpkin seeds to the same bowl where you combined all the spices and toss them with an extra ½ tsp. of chilli (optional)
- Remove from the oven, give veggies a shake and sprinkle pumpkin seeds over
- Return to the oven and roast for 10-15 minutes more or till veggies are soft and caramelised and pumpkin seeds are toasted.
- To serve, arrange your greens on the plate and top with cooked quinoa, roasted veggies and pumpkin seeds, cherry tomatoes, sliced avocado and drizzle Sacla’ salad cream dressing over.
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