I set a goal for myself that I would transition into a more plant-based diet. There are so many scientific benefits to it, and you really don’t need to count calories or stress about meeting certain macronutrient goals each day. It’s about eating good quality foods from the earth, and a little less from animals. This vegetable salad is very hearty and by adding pesto as the sauce, it’s super flavorful! This recipe makes several portions, so you can make it ahead and portion it out for lunch or dinner.
Serves 4
Ingredients:
- 1 medium sweet potato, chopped
- 1 small head cauliflower or broccoli cut into florets
- 3 tablespoons extra virgin olive oil divided
- 1 medium zucchini
- 1 small red onion
- 1 (15-ounce) can chickpeas rinsed and drained
- 2/3 cup crumbled feta cheese
- 1/4 cup chopped fresh parsley
- Quinoa (optional for serving)
- 2 tablespoons pesto (store-bought or make your own)
Directions:
Preheat the oven to 375 degrees.
Place the cauliflower or broccoli and sweet potato on one baking sheet and season with salt, pepper and olive oil. Do the same with the zucchini and onion, on a separate baking sheet. Roast the veggies in the oven for 15 minutes, or until all items are tender and cooked through.
Remove vegetables from the oven and toss the vegetables and chickpeas with the pesto. Stir in the feta and parsley. Option to add quinoa, or add in greens such as arugula to create the salad to your liking.
Recent Comments